Our Farmstead Cheeses
At Cherry Grove, we use only our own herd’s milk to make our line of cow’s milk cheeses. This is known as farmstead cheesemaking, a method which allows us to highlight and distill the seasonal flavors of our pastures in our cheese. Only a speckle in the industry make cheese this way, owing to the laborious care and monitoring required when each batch is idiosyncratic to a moment on pasture. Such small-batch cheesemaking prevents us from achieving the consistency of creameries that make half a million pounds of cheese each year, but we take pride in our rare ability to showcase our farm’s distinctive flavors. If it’s Cherry Grove cheese, you can be sure it’s truly seasonal and grass-fed!
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Abruzze Jawn
Jack like you’ve never had it! Uniquely spiced, Abruzze Jawn is spicy but not fire-alarm spicy. A pungent allium aroma and our secret pepper blend may have you thinking you’ve wandered into your favorite purveyor of Italian salamis in South Philly. Beats the pants off of your supermarket pepper jack!
(Raw, Cow Milk) -
Herdsman
Herdsman is a rustic, natural-rind tomme with a crumbly texture and pleasant acidity. Typical tasting notes include citrus, peanut, and sour cream.
(Raw, Cow Milk) -
Ooouuumami
Oooumami is a mixed-rind cheese that typically exhibits wild mushroom and pink peppercorn aromas. It boasts a delightful layer cake texture with a soft, custardy cream line on the outside and a tangy, crumbly interior.
(Raw, Cow Milk) -
Trilby
Trilby is a soft, pungent round that’s been washed with Dad’s Hat Rye Whiskey and wrapped in an applejack-soaked fig leaf.
(Pasteurized, Cow Milk) -
Buttercup Brie
A velvety, vibrant cheese with a fluffy white coat of aromatic mold. Evocative of cream and cultured butter with a range mushroom and citrus notes.
(Pasteurized, Cow Milk) -
Havilah
Our take on an Alpine-style from our central NJ summer pastures of wildflowers and clover. Like many of the best Alpine cheeses, Havilah is only made from May until October, when our grass season ends. The oldest cheese in our line, Havilah is a genuine slice of our farm’s terroir and the cheesemakers’ pride and joy.
(Raw, Cow Milk) -
Rarebird
A creamy and pungent washed rind cheese with barnyard aromas. Made only from a single morning’s milking.
(Raw, Cow Milk)
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Toma
Toma is a semi-soft washed-rind tomme with tasting notes of lemon, yogurt, and cooked cream, plus aromas of an endless variety of seasonal fruits and vegetables. It’s equally at home on a cheese plate or melted over roasted meat or potatoes.
(Raw, Cow Milk)
Try an award winner!
The golden-hued, Alpine-style Havilah is our longest-aged cheese, giving it ample time to develop complex notes of pineapple, citrus, toasted nuts, roast beef, and toffee, as well as plenty of crunchy tyrosine crystals. The American Cheese Society selected both Havilah and its extra-aged counterpart, Havilah Reserve, as winners in its 2022 competition. Pick up an award-winning wedge to experience the nuanced flavors of our farm’s unique terroir.
Interested in carrying Cherry Grove cheeses at your business or restaurant?
Let’s talk! Contact our wholesale team.