cherry grove farm cheese

What is Spring Without Philly Farm and Food Fest?

If you have never been, you have been missing out! The Fest brings together the Delaware Valley’s best food artisans, from cheesemakers to bread bakers to coffee roasters, and the gamut in between.

This year, The Fest’s fifth, is the biggest, and, we think, best it has ever been. Some of the exciting exhibits and programs running on Sunday are (link to details):

Book Signing
Coffee Collective
CSA Pop-up Shop

Curd Competition

The Curd Competion is a cheese festival within a food festival, complete with a cheese bar! Our own Paul Lawler will be cheese-tending.

Grain Exhibit
Kids’ Corral
Local Libations Lounge
PF3 Kitchen

 

We love fest for two reasons. First, who would not like a food festival that brings together the best and brightest in the region? Second, every year we see this community and the people who love it get bigger and bigger. Which makes what we do both meaningful and fulfilling.

Farming is not an easy job. Making quality, handcrafted food is not a simple process. Developing a thriving small business is grueling. Knowing that what you do is appreciated makes the trials worthwhile, and makes the successes that much sweeter.

Come be a part of your local food movement!

Sunday, April 10th from 11am until 4pm. VIP Industry preview from 10am until 11am.

Get your tickets right here.

 

After Waiting Eight Long Months….

We Are More Than Proud To Announce This Seasons Havilah Has Just Been Released In Our Farm Store!

Don’t wait too long to come out to the farm to try this mouth-watering grass-fed Italian Alpine style cheese (we just might run out).

What This Seasons Havilah Tastes Like…

The first taste that comes to mind is the pineapple notes that go right to the back of your tongue to start this mouth-watering effect, secondly
you taste the rich flavors of an Asiago combined with a sweet caramel note. Add in the hard texture and the bright
golden hue of the paste, and this cheese is a dream come true! Stop by the farm this week to try some on our sample board and stock-up for the holidays!

 


1902 - Family purchased farm

1910 - Leased land to dairy farmer

1987 - Hamill Brothers inherit farm

2002 - Started as a family business

2003 - Started a beef herd, laying hens, and pigs

2004 - Added sheep and attained organic certification of pasture land

2005 - Added dairy herd and began making fresh cheeses like mozzarella

2006 - Built aging caves and began making aged cheeses

2012 - Grid Magazine’s Cheese of the Month (Nov – Full Nettle Jack); Finalist at the Good Food Awards (Toma)

2013 - Won 2 blue ribbons from the American Cheese Society(for Buttercup Brie and Lawrenceville Jack Reserve); Added second cheesemaker

2014 - Broke ground on additional aging space and began process of getting AWA certification for our chickens
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