What exactly is “farmstead cheese”?

The folks over at New England CheeseMaking Supply Company like to think of it as the cheese that our Grandmothers made on the back of the stove; “a simple and to-the-point means of preserving milk during the peak of the season when there was a bit of extra milk.”

People are intimidated by cheese. It requires science and math and a heck-of-a-lot of
patience. The end result seems so magical that for the moment its farmstead roots can be set aside and forgotten – that pot of milk set in a warm place, natural bacteria in the milk working on separating the curds (solids) from the whey (liquid).

Modern cheese-making (and modern health practices) no longer allow us to just leave the milk out overnight. We add specific bacteria to get a specific result. We adjust the temperature up or down to produce one cheese over another, but no matter how many subtle shifts in the process, each cheese is still born of milk. Ah, the fascination…

farmers cheesesOur ricotta-mozzarella class focuses on the easiest cheese to make at home: ricotta. We affectionately refer to it as the “gateway” to cheese-making, requiring milk and lemon juice as its sole ingredients. On December 20 we’ll graduate to working with cultures and rennet, paying homage to the grandmothers of yesteryear with hands-on instruction in cottage cheese, basket cheese, and paneer. This “Farmstead Cheese” class will be a grand ole look into the history of cheese, and a reminder of how simple home cheese-making really is.
Join us.


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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