Winter Hill Farm produces fresh, unpasteurized whole milk, whole milk yogurt, greek yogurt, and artisanal cheeses, including fromage blanc, feta, ricotta, and a bloomy rind cheese. We are always experimenting with new cheeses.
Raw, whole milk
Our milk is delicious! Many people think that whole milk is too rich, but because our Randall milk is low in butterfat, it is not as thick and creamy as whole milk from some other breeds. Because we don’t homogenize the milk, a layer of cream does float to the top of the milk jug, which makes is easy to skim the milk yourself if you want a skimmer milk, or if you want to use the cream in your coffee. There are some noticeable seasonal differences in the milk (and thus in all of our products made with milk) that come from changes in the cows' diets depending on the time of year.
We seem to have quite a dedicated following for our yogurt. Our yogurt is thick and mildly sour, with a cream top. The culture we use is described as having a ‘mild yogurt flavor’, and a ‘smooth heavy body’. At our house, we love it on pancakes, alongside curry dishes or with a simple drizzle of maple syrup for dessert. Yum!
We are also now making greek syle yogurt as well- a thick and creamy, delicious treat!
We currently sell primarily fresh cheese. Our most popular cheese is fromage blanc, which we flavor seasonally with fresh herbs from the garden, chipotle which we smoked ourselves, and dried herbs from local organic sources. We make a delicious feta cheese, which is a favorite amongst our farmers market customers. We also make ricotta, an herbed and pressed ricotta salata, a bloomy rind cheese that we call Frost Gully (think camembert!) and a tomme-style cheese that is washed in local craft beers and aged for a couple of months. We are always experimenting with new recipes and new cheeses, so we may have some surprises if you visit us at farmers' markets.