195 Isaac Frye Hwy. Wilton, NH 03086 Google Map 603-654-6082/ 603-721-6426
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Inside the cheese cave

Once the curds are pressed into wheels they are brought to the cave
Inside the cheese cave

The white cheese in the foreground will become Camembert--and not spend too long in the cave. The various cheese wheels in the background, however, will spend anywhere from four months to fourteen months aging in the cave.

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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