We are tickled a rich golden yellow that our Havilah is now being carried at Formaggio Kitchen in Boston! They just sent down a picture of Havilah in its latest roost.
formaggio kitchen
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
