During 2013 we will not be producing or selling goat cheese.

Weather governs our New England farm life. We enjoy working in unison with the four seasons, complementing our goats’ natural cycle. After a mid-winter respite for them—and us—they birth from one to four kids, starting the spring milk production. With tasty young grass sprouting in our fields, cheesemaking begins. As spring wanes to summer, farmers markets become routine, goats stay out all night, and our organically managed hay fields are just about reaching full bloom. We need three hot sun-filled days “to get hay in”. The sweet smell of fresh-cut timothy, orchard and blue grass, red clover and wild flowers makes lugging 2000 bales worth it!

Our herd is free of common goat diseases such as Caprine Arthritis Encephalitis and Johnnes, and we do not buy goats from other farms except for quality-breeding bucks. Many of our goat kids sell to other farms and we always have an ample supply for sale in the spring. We are members of the Massachusetts Scrapies program and the Vermont Dairy Herd Improvement Association, whose monthly tests give us a detailed assessment of each goat’s milk quality and production. We have prioritized having a healthy, happy herd from the start, as this is the foundation for our farmstead dairy.

We're committed to giving excellent care to our animals and the land.