Somerset is Back!

Somerset has  just got out of the cave! Our early spring cheese is so creamy we’re yet to meet the child who can resist it! Adults will be delighted in the subtle earth aromas emenating from the washed rind. By “washed rind” we mean exactly that: the rind gets a “sponge bath” with brine every other day for 2 months. Sounds like a lot of work? It is. That’s why the cheese tastes so good.
$19.99 per pound, available at our farm’s store and farmers markets.

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