Commonly Asked Questions

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Q. How many students are there in each class?
A. Due to the compact nature of our classroom, most of our classes cap at 16 students. When our classes are held outside or at partner venues we can occasionally hold larger classes. 

Q.
Do you take “walk-ins” for class?
A. Due to limited classroom space, and to ensure we have enough materials and supplies, students must register online.

Q. Can I pay with a gift certificate?
A. You’re welcome to pay with a gift certificate, but unfortunately you must physically come into the farm store to do so. Prior to your visit, give us a call in the office at 609-895-1502, to ensure seating availability. 

Q. I’m trying to register for class, but I don’t see the date I want. How do I sign up?
A. If a specific date isn’t available in the drop-down menu on our shopping site, it means the class is sold out.
 
Q. Can I come and just observe class?
A. While all our registered students can make the decision to opt out of the hands-on portion of class, our spacing limitations won’t allow for additional observers, including young children.

and everyone wants to know…
Q. Why don’t you have a milking class?
A. Because we are a working fromagerie, we have to follow strict sanitary protocol when milking our cows. Additionally, cows are gentle creatures of habit, and introducing strangers to their milking routine causes them stress and creates the potential for a dangerous situation for both the cows and the humans in their space. You are welcome to watch afternoon milking as a bystander. green-grass-border-29090556


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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