195 Isaac Frye Hwy. Wilton, NH 03086 Google Map 603-654-6082/ 603-721-6426
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Curds and whey go their separate directions

The first point of alchemy begins!
Curds and whey go their separate directions

Only a fraction of what began as fluid milk becomes actual cheese.  The majority of what separates out is whey.  And the direct beneficiaries of this by-product of cheesemaking on our farm are the pigs. From a young age they learn to prefer the tangy, acidic taste of whey to water.  Whey is the tonic that brings a shine to their coats, a spring in their step and a smile to our faces as they plunge their snouts into their troughs of whey.

Photo(s) added: JacobOctober 23rd, 2016

New photo added:

New aerial photo of TWCF farmlands available for viewingMarch 9th, 2016

Now you can see the breadth of our various farmlands up here on Abbot Hill.  From Gage Field to Randi's Field, from the top of Frye Field down to the Hidden Meadow that once was a peach orchard a

New Showcase: Cheesemaking at Abbot Hill CreameryMarch 2nd, 2016

Click here to view the showcase.


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