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 Sharp Farmstead Cheeses POSTPONED

A slice of semi-hard cheese
March 14, 2020 - 8:00am to 5:00pm
Upinngill Farm
411 Main Rd.
Gill, MA

NOFA Members: $90 / Non-members: $120*




Scholarships available. Click here to apply.

This event has been  POSTPONED, stay tuned for the new date.

Join NOFA/Mass at Upinngil Farm for a day-long, hands-on cheese making workshop, farm tour and lots of cheese. This workshop is suited to beginners as well as experienced cheesemakers. 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 hard renneted cheeses such as Cheddar, Dunlop, and Gloucester.
  • 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.
  • Leave with fresh cheese to finish at home.

We will be working with the milk from Upinngil’s Ayrshire cattle, but participants are encouraged to bring two gallons of milk from their animals in order to have a variety of milk to work with and expand the scope of the workshop.

Workshop space is limited to 12 people. Please register ahead of time to secure your space!

*Lunch for this event is potluck-style. Participants are expected to bring a food item to contribute, their own utensils and a list of ingredients to accommodate those with food sensitivities.

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.

Register Now

Mail In This Registration Form

More Info

For information on our refund and inclement weather policy, click here.

Most of the day we will be standing in the creamery, in close proximity with one another.  Please bring your own stool-style seating if desired.  Our tour of the farm in the afternoon will likely cover mostly level, occasionally rough terrain. 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.

Donate to NOFA/Mass

Become a Member

Subcribe to the Newsletter

-A A +A