All’s Well that Ends Well

What a weekend! We are OPEN!

Huge kudos go to our farmers for their hard work plowing and tending to the needs of the animals in our care. Thanks to diligence and care, we are all dug out and ready for the week. Come on in to the farm store for your eggs, cheese, meats, and other local products. Or come for a wintry picnic! We’ll be digging out some of the picnic tables…

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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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