Cheese Classes are Here Again!

Our cheese making classes are up and running just in time for some summer fun. This past Saturday was our opening class of the season, and participants enjoyed making ricotta and mozzarella cheeses from our farm fresh milk. More information about class dates and registration can be found on our classes page. Don’t miss the opportunity to enjoy a day out on our picturesque farm while becoming an experienced cheese maker. See you there!

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