Muirhead Foods

Save The Date For Our Annual Cow Parade!

Saturday, November 2nd from 1pm to 7pm

Celebrate the end of the grazing season with our annual Cow Parade! Music, local vendors, food trucks, and the beer tent with a portion of the proceeds to benefit The Watershed Institute. A day packed with fun, face painting, farm tours, hayrides, and more! Stay tuned for details as they are confirmed.

Jammin’ Crepes and Nomad Pizza will be the food trucks on hand!

Don’t miss the Cow Parade and evening bonfire celebrating local farms, environmental stewardship, and our local food community.

Ten Years of Cheesemaking!

“Dishing Up New Jersey” Locavore Farm Dinner

Friday, July 8th
This summer we mark ten years making aged farmstead cheeses. In that time, we have benefited from the expertise of dedicated farmers moving us to a grass-based model, and fine cheesemakers refining recipes and improving our facilities.

We could think of no better way to celebrate our milestone anniversary than by collaborating with some of our favorite local foodsmiths on a farm dinner, designed by local food artisans for local food enthusiasts.

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John Holl, NJ food journalist and beer enthusiast is a partner in this event, and will be on hand signing his newest cookbook, “Dishing Up New Jersey”, which features many of our favorite local chef’s and food producers (and our dinner collaborators).

Dine garden-side at the farm with:
Chef Renato of 12 Farms Restaurant in Hightstown,
Barbara Simpson of Muirhead Foods,
Marilyn Besner of Wildflour Bakery and Cafe,
Gabriel and Matt Carbone of The Bent Spoon,
David Zaback at Z Food Farm, and
Mikey Azzarra of Zone 7.

The evening will include a four-course chef’s menu, farm tour, book signing, cheese and beer tasting, and time to enjoy warm summer breezes and the nightly sunset. Cherry Grove Farm cheeses and whey-fed pork will be featured. (There will be a prize for most creative place setting!)

Dinner details can be found here.


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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