Latest News from the Farm

Farm Tours in October

Our next public farm tour will be on October 12th at 3pm and 6pm. Adults are $10 each and children under 12 are free. Any card carrying member of a local library can tour for free in October!

Come walk the farm and learn about sustainable agriculture and local watershed issues… while listening to birds and the sounds of tall grass whooshing underfoot.

We may encounter mud, insects, pollen and other acts of nature. Dress appropriately with boots, long pants and longer sleeves. Bring your camera!

 

Tickets can be bought in advance online. Card carrying library people can drop in for the fun.

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Evening Murmurations

Late summer murmurations

When the grasses and native forage starts to go to seed and the pastures are tall, large numbers of starlings and sparrows gather in the trees and feed on the tiny seeds. In late afternoon we get swooping, twisting murmurations near the tree lines. Our farm feeds many local critters beyond the two-legged ones who shop at our farm store.

Late Summer

Late summer sunsets that wash the seedheads and grasses make peaceful moments. Our picnic area is open to the public during daylight hours. Stop by and enjoy some of the late evening autumnal beauty. The farm store all the makings for an afternoon picnic… farmstead cheese, local breads, Unionville wines, and sweet treats. Take a minute for yourself.

Notes from the Vat

Trilby washed in Dad's Hat Rye whiskey ageing in the caves
Trilby washed in Dad’s Hat Rye whiskey ageing in the caves

We’ve got another tasty batch of Rarebird this week, as well as a limited number of Trilby and Buttercup Brie wheels this week.

Farm Markets are still in full swing and the farm store has been bustling. Here are the cheeses we are featuring this week.

Toma
We let this little rustic raw milk farmhouse Toma batch get a bit of extra age, making it extra special! These wheels boast a delectably dense and creamy texture. Each bite of these buttery wheels melts in your mouth, bursting with layers of grassy notes and hints of fall fruits and salted nuts, alongside roasted malt and fresh sea salt with a wonderfully subtle minerality running through all the stronger notes that really ties this flavorful batch together. Raw Milk...

Trilby
This new batch of Trilby is incredible. These wheels offer  a soft, supple texture with a luscious creamline, and flavor to boot! These little Trilbies give off an aroma of cocoa with a rind carrying just a hint of hoppiness, thanks to the Dad’s Hat Rye Whiskey they are washed in. Inside at the creamy center of the cheese, you’ll get notes of earthiness, and autumnal fruit flavors like crisp apples and pears. Make a space on your fall cheese board for these little guys! Pasteurized milk.

Rarebird
The raw milk Rarebird in this batch are dense with a sweet custardy aroma. These wheels carry some of the same sweet fall fruit flavors of the last batch, with added notes of anise-y black licorice and brown butter. The texture is creamy and palate-coating, with some hints of fresh bread and sweet cream rounding out the flavor profile. These Rarebirds would make a welcome addition to any cheesboard, and happen to make a great snack with sliced tart apples or crisp pears. Raw milk.

Havilah
These latest batches of Havilah are really lovely. Cracking the wheels open, stocky vegetal aromas waft up to greet you, and the lovely golden color of the paste says summer gold. These wheels are dense and flakey, with flavors of broiled carrots, caramelized shallots, roasted nuts, and hearty beefy stews and those subtler notes of brown sugar, caramel, and a tiny hint of vanilla near the finish. Raw milk.

Herdsman
These six month old winter Herdsman baskets start off with notes of cultured butter and creme fraiche, lemony citrus, and fresh sea salt, finishing off with hints of toasted cashew, caramel, and a bit of sharpness. This batch is firm and flakey, very versatile – equally great for snacking or for cooking! Raw milk

Abruzze Jawn
In the farm store only! Our savory Abruzze Jawn will be very limited for awhile, while batches ripen in the caves. This creamy raw milk jack-style curd is blended with mild red pepper, ancho, pepperoncini, guajillo, pimenton (smoked paprika), green peppercorn, onion, and garlic. Aged 6 months, the smoky sweet spice blend imparts a distinct meaty flavor. Grate over cornbread, or atop your squash soup. Delicious on a grass-fed beef or black bean burger. Addictively spiced, but without heat. Raw milk.

Our creamy, tangy Lawrenceville Jack and small supply of Jack Reserve are also available in the farm store.

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.

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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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