PORTERSVILLE — Jennifer Cheeseman has seen some unique and unusual weddings in the 15 years that her family farm has been hosting nuptials.

One couple hailed from New York City, and they chose the Cheeseman Farm venue geographically, as it was a central location for all of their guests.

Cheeseman recalled that the couple, their families and guests were the artsy type.

“They all got in costume as a certain actor or character, even the guests,” she said. “They set up a stage on the dance floor, and when the bridal party was introduced, they each performed skits.”

She said the wedding was set up almost like a TV show and the food definitely wasn't the typical fare.

“They had tapas and other unusual foods,” Cheeseman said “Then they were done and we never saw them again.”

Two or three couples over the years have brought in bounce houses to allow reception-goers to connect to their inner child.

“A lot of people bring yard games because (the farm) is so wide open,” Cheeseman said. “It gives the guests something to do.”

Weddings can be held in Betsy's Barn, under a large oak tree on the property, in a wide open field, or in Breakneck Lodge, which is a smaller venue across Kennedy Road from the farm.

While the Cheesemans offer a variety of catered food, about 80 percent of couples choose a pig roast for their reception.

“Some couples get their picture taken with the pig (on the spit),” Cheeseman said. “We have to find the photographer, stop everything and get pictures of this pig before they go back to taking pictures of the bride and groom. It's crazy.”

All wedding fare options at Cheeseman's are straight off their farm or one nearby and homemade, Cheeseman said.

Because they do not have a liquor license, alcohol is brought in by the couple and served by on-staff bartenders.

One wedding this summer that stood out in Cheeseman's mind was a beach-themed affair. Turquoise linens and centerpieces made of coral, driftwood and seashells graced each table.

“It was really pretty,” Cheeseman said. “It was different.”

Most weddings on the farm are “rustic elegant,” Cheeseman said, because natural textiles like burlap and rustic elements are combined with “a lot of bling.”

Cheeseman's also uses a wood-fired brick oven to prepare pizzas for rehearsal dinners or to take to campers enjoying a bonfire after the reception.

“People get dressed up for the wedding and reception, then get into their sweats and camp out,” Cheeseman said.

Cheeseman began holding weddings when a patron at their annual Fright Farm event asked if she could get married at the property. More and more brides began requesting weddings at the farm, and a new business was born.

“Every year it gets more and more popular,” she said.

Weddings are held from May to August on any day of the week. She said Friday, Saturday and Sunday are the most popular days, but June is actually not the busiest month.

“For us, I'd say it's May and August,” Cheeseman said.

The farm sees about 30 couples per season tie the knot on the property.

Although she earned a bachelor's and a master's degree in another field and planned on leaving the farm for a career, Cheeseman enjoys helping couples plan the wedding of their dreams.

“I can't believe this is my life,” she said.