Tours

Tours for all ages: Elementary to University to Elders!
Tours

Photo copyright Paul S. Bartholomew

One Hour Pasture Walks

From May to October we offer monthly farm walks led by folk who work on the farm. With milkers, cheesemakers and herbalists as your guides, each hour-long tour is designed to highlight a different aspect of our farm, and offer new information about the land, local history, flora and fauna. Bring your friends, or come meet new ones!

Price: $10 per person (Children under 10 are free)

Our Summer 2022 schedule:

Friday, June 3rd at 4pm
Saturday, June 25th at 4pm
Sunday, July 3rd at 4pm

Check back soon for August, September and October tour dates.

You can also schedule a group tour for any date and time of your choosing. Add on a mozzarella demonstration too! Call 609-895-1502 or e-mail: tishs.cgf@gmail.com to discuss possibilities and to plan your tour.

These farm tours will take you past the fences and into the fields, pastures, cow paths, and woodlands. You may encounter tall grass, mud, burrs, insects, and other acts of nature. The ground can be uneven. Proper footwear and clothing are a must. We advise against heels and open shoes. 😉

Private Guided Tours

30 minute and 60 minute tours

Our private guided tours can be tailored to your interests within our farming model. Coming with a class? Let us tailor your walk to complement the curriculum. 

Price: $120 for 30 minutes (for up to 20 people)

$200 for 60 minutes (for up to 20 people.)

Click here to book your tour, and then call us at 609-895-1502 to schedule your tour.


Please give us a minimum of two weeks notice to ensure we have a tour leader.


Discounts are available for not-for profits and public schools.

Please read our cancellation policy here.

cow-divider


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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