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Grass-fed Cheese at Cherry Grove Farm

To Americans, cheesemaking is one of the more cryptic processes of food production. Perhaps because of the rubbery “cheese food” that has become so commonplace in American grocery stores, it’s easy to assume that there is something of the unnatural—or at least the unpalatable—in cheese production.

A trip to Cherry Grove Farm taught me that cheesemaking is indeed a strange process full of strong smells, odd chemistry and microbial chefs, but all of these factors work wonders in producing what is ultimately a delicious, well-storied product. And, in Cherry Grove’s case, a walking tour of the farm and facility is essentially a tour of cheesemaking itself, from the organic grass and the cows that eat it to the store where the final product is sold.

With Head Cheesemaker Sam Kennedy as my guide, I was able to tour the facility and farm, snapping pictures along the way of the animals, land and labor that create a Cherry Grove cheese.


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