In the dog days of summer, sometimes its nice to sit for a minute with a cold glass of iced tea, and chat with Scruffy. Our cats know how to live, stretched out under the hostas, waiting for cheese samples at the end of the day.
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
