Save The Dates!

Mark your calendars and join us for… well, pick YOUR favorite idea!

Dates for our next six months of classes and events have been posted on the website and on facebook. We are offering a variety of selections, from our classic cheesemaking classes (ricotta/mozzarella and farmstead cheesemaking), as well as more in our Preserving! series with Kim Rizk, more of our interactive international cooking events with Rachel Weston, and a brand new Foraging the Farm class.


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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