The Massachusetts chapter of the Northeast Organic Farming Association. NOFA/Mass welcomes everyone who cares about food, where it comes from and how it’s grown

Growing Organically Since 1982

Making Farmstead Cheeses at Upinngil Farm

A slice of semi-hard cheese
June 11, 2020 - 5:30pm to 7:00pm
Anywhere, MA

NOFA Members: $12/ Non-members: $15 (Scholarships Available)




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Scholarships Available


Join NOFA/Mass and Upinngil Farm for an online event, the first of five virtual events focusing on improving your pastures and products with intensive grazing practices.  We will learn from Cliff Hatch, veteran farmer and cheese artisan, as he guides us through the process of making farmstead cheeses. During the workshop attendees can expect to: 

  • Discuss the fundamentals of cheesemaking including the choice of: variety of milk for particular cheeses, milk handling practices, and starter cultures. 
  • Learn the basics of standard creamery procedure for a variety of cheeses
  • Learn more about the way that seasons, forage and feed quality influence the taste of pastured milk, as well as details about herd selection and grazing practices.
  • Learn about curing/affinage techniques.

Clifford Hatch, of Upinngil Farm, comes from a tradition of New England family farming that reaches back to the early seventeenth century. Cliff grew up on his family's farm in Granby, MA. After college, he obtained culinary training and embarked on a career as Chef de Cuisine, first at the Deerfield Inn and later at the Rhode Island Country Club. He has been farming in Gill since 1988.

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We want to make sure your accessibility needs are met during the event. Please share with us your needs regarding (but not limited to): physical accessibility, allergies, noise, scent, gender, intellectual accessibility, and any instructions or tips to help you fully participate.

For questions contact Doug Cook, Education Events Coordinator, at or (603) 969-8195.

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