Tours for all ages: Elementary to University to Elders!

Photo copyright Paul S. Bartholomew

One Hour Pasture Walks

From May to October we offer monthly guided farm walks led by folks who work on the farm. From milkers to cheesemakers, native plants to ghosts, 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)

To see full descriptions of each tour visit our calendar of events here. Our 2019 schedule will be:

Sat, May 25 at 5pm
Sunday, June 16 (Fathers Day) at 6pm
Sat, July 20 at 6pm
Sat, August 17 at 6pm
Sat, September 14 (full moon) at 7:30pm
Two ghost tours in October (dates TBD)

Raw Milk Cheese Appreciation Day in mid-April kicks off the season with a free farm tour for everyone. And our end of grazing Cow Parade closes our season with free tours in November.

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.


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