Celebrate All Things Cheese This Weekend… Farm Fun Day!

Saturday, April 21 is Raw Milk Cheese Appreciation Day, an international celebration of the art and science of making cheese the way our ancestors have for centuries.

Trilby in situ

Join us on the farm for our celebration of handcrafted raw milk cheeses and to kick off the spring grazing season.

Tastings and Pairings in the Meet The Makers Tent with our local heroes:

Unionville Vineyards . Eat This Yum . Muirhead Foods . Le Bon Magot . Wildflour Cafe

Free Farm Tours  .  Hayrides . Tastings and Pairings


Schedule of Events

11am – Meet the Makers Tent opens:  Taste locally-made products that pair with our farmstead cheeses until 4pm

11:30 – Hayride

12:00 – Free Farm Tour

12:30 – Hayride

12:30 – Wine and Cheese Tasting with our Cheesemakers

1:30 – Hayride

2:00 – Free Farm Tour

2:30 – Hayride

3:00 – Wine and Cheese Tasting with our Cheesemakers

3:30 – Hayride

4:00 – Meet the Makers Tent closes


Flash Sale March 30 & 31!

Get ready for Easter and the spring holiday season with this powerhouse combination!

Buy a bottle of Unionville Syrah and get 10% off your lamb purchase.

A perfect wine with lamb, Syrah is full flavored with dark fruit flavors, from sweet blueberry to savory black olive, finishing on a spicy, peppery note.

And Unionville Syrah is a local treasure…

“The best United States Syrah I’ve tasted, ever. A kaleidoscope of pepper, wow!”
-Stuart Pigott, Wine & Spirits Magazine


Classic Roasted Lamb

(this classic recipe comes from Ina Garten)


  • 12 large unpeeled garlic cloves, divided
  • 1 tablespoon chopped fresh rosemary leaves
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons unsalted butter, melted
  • 1 (6-pound) boneless leg of lamb, trimmed and tied
  • 4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes)
  • 2 tablespoons good olive oil

Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.

Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.

Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes and roast for 1 1/4 to 1 1/2 hours, or until the internal temperature of the lamb is 135 degrees (rare) or 145 degrees (medium). Remove from the oven and put the lamb on a platter; cover tightly with aluminum foil. Allow the lamb to rest for about 20 minutes. Slice and serve with the potatoes.

Notes From the Vat

Rumor has it, we may even glimpse the sun for a few moments this week! Reminiscent of the sun, these goldenrod wheels of Havilah from Spring/Summer 2016 are showing fantastic depth of flavor right now. Notes of caramelized onions and beef stew abound – kind of like french onion soup in a bite, but without all the braising and roasting and simmering! While we’d love to hang onto them for another 6 or 12 months we think they’re pretty darned good as is.

Make Havilah while the suns shines, and the grass grows!

Make Havilah while the suns shines, and the grass grows!


Late April batches. Young! Mushroomy and soft towards the rind with a firmer, lactic core. 

Reserve batches from Summer/Fall 2015 showing flavors ranging from caramelized onions and broth to brown sugar and candied orange peel. Batches from early Spring/Summer 2016 with notes of malt, beef stew, mushroom and toasted brioche. Nice balance of sweet and savory. Raw.

The Ploughman
Crumbly and yoghurt-y with hints of lemon. Think Lancashire or Wensleydale.

Full wheels from the fall/winter with notes of walnut and herbs. Wonderfully dense and creamy. Basket wheels from the winter are more bright and lactic with notes of creme fraiche and black pepper. Raw.

Harvest Tomme
Winter batch of our ashed tomme. Pretty white interior with a line of ash running through the middle. Savory with flavors of roast meat and cracked pepper with a buttery crumble. Raw.

February and early March batches with notes of cured meat, orange blossom and lemon zest. Raw. 

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