Butternut Gets Gold

Happy to announce that our alpine style cave aged cheese, 'Butternut', so named due to its buttery and nutty tones, got Gold at the most recent World Cheese Awards in England! Honored to be among large companies from Germany, Switzerland, Africa, France, Italy, Spain and Austria, who knew a little ole' farm from Vermont that could, did!?....Pun intended...By the way, the name 'Butternut' has nothing to do with the squash. There is no squash in it or on it. Ha! We are very proud since this competition was one of their largest, over 2500 entries, 200 judges and at least 77 cheeses just in our category.

The kicker though? We are almost sold out of this cheese right now as its season has ended. So we must wait for the ones to age in the cave. Go figure.

Building buildings

I feel like we are constantly building. Ugg. This year began with blowing out old walls in the then cow parlor to expand our numbers and make for an easier and cleaner milking experience. Done. Sorry no pics yet.

Then onto the big barn/arena in June and that is still continuing. Will post a youtube video once it's complete for anyone interested in this type of construction. Gable end walls are next and hope we button it up before snow flies. Isn't that an oxymoron in Vermont?

And now finally we are onto the door entry to the self-serve viewing room at the cheese house. After 6 years!!!

That's huge. Well, not the project, but that it is happening before we are all snowed in which is normally when we begin things here. Next up? Oh, just a bit of trim on the several year old horse barn. And again, I'll be painting everything in full next year.

Blueberries or Bust

Wahoo! It's blueberry time again and they are bursting with blue-liciousness! Is that a word? You can taste all the blue goodness in them, in other words, their powerful antioxidant health benefits. First day open was yesterday, the hottest day in Vermont this summer. It hit 93 up here on the hill, must have been worse down in the village. Eek! Thanks to all who came out!

We are now open Weds-Sat from 10-2 for picking. Please phone 802.893.2963 for directions and picking updates. We have complimentary cold water to keep you hydrated too. Oh, and crop's bountiful.

Certified organic since 1992. Follow us on facebook for more frequent ruminations from the farm.

Ramping Up

Hmmm. I just noticed how very long it's been since I last wrote. Sometimes as a farmer/cheesemaker I feel that there are not enough hours in the day to put something on paper, being so busy, as well as thoughts of, 'does the world need yet another farm/food blog?'  That said, our facebook page has largely taken the place for notifications of upcoming events, products, ideas etc. Willow Hill Farm Facebook link.

Let's see. What can I slash off the to-do list that got happening today? Woke up early, went to do animal feeding chores, then with head nets in hand a la African safari off to a secret location on the farm to harvest the elusive wild ramps for farmers market tomorrow. Afterwards, I managed to continue painting cheese plant siding and trim, while husband rented a tiller for the tractor to prep this year's garden spot. Don't ask me why we need to rent a tiller when we own two broken ones from when we were veggie farmers in the 90's. Next up, is prepping cheeses for market while husband moves on to pouring concrete for columns at the cheese plant viewing room entry way. This is the third attempt. It's been so wet and with the flooding each time he did it, it collapsed back in on itself before he could pour concrete down the hole! Back to the ramps to wash, prep and package...













more animal feeding chores...laundry and dishes.....
One side of cheese plant painted? Check.
Garden plot prepped? Check.
Columns concrete poured? Check.
Ramps harvested and ready to go? Check.
Cheese ready for market? Check.
Laundry and dishes? Who cares.
Whew! I'm pooped.
What's for dinner? Hmmm. Smoked salmon antipasto salad with grilled ramps,  puff pastry with shaved Butternut cheese. Add a pomegranate cosmo.