Contact Us

Farm Store
Open Daily
8 am - 7 pm
411 Main Road
Gill, MA 01354

Clifford Hatch
413 863 2297

Sorrel Hatch
413 863 4431


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Clifford Hatch leading a cheese-making workshop Clifford Hatch has more than twenty years of cheesemaking experience. His workshops offer instruction and guidance for beginning to advanced cheesemakers. See workshop descriptions below and check with Cliff for information on upcoming workshops.

In each workshop, participants will learn to determine the quality of milk, to discern what kinds of milk are appropriate for each type of cheese, and to choose what kind of bacteria to use as a starter for each cheese. We cover as many cheeses as possible during the time allotted, but if you are interested in learning to make a particular kind, let Cliff know of your interest at the start of the day. We supply fresh milk for the cheese-making process, but those who wish to work with the milk of their own animals may bring 2 gallons of milk on the day of the workshop.

Making Soft Cheeses
Cheeses may include: Camembert, Farmer's Cheese/Cream Cheese, Brie, Blue, ChÍvre
Cost: $80.00
Place: Upinngil Farm, 411 Main Road, Gill
8 a.m. - 5 p.m.

cheese making at upinngil farm

Making Hard Cheeses
Cheese may include: Cheddar and Monterey Jack
Cost: $80.00
Place: Upinngil Farm, 411 Main Road, Gill
8 a.m. - 5 p.m.

Making Dipped Curds and Italian Cheeses
Cheeses may include: Parmesan, Fontina
Cost: $80.00
Place: Upinngil Farm, 411 Main Road, Gill
8 a.m - 5 p.m.

Our workshops are designed to provide a cumulative learning experience and we encourage interested learners to sign up for the whole series. Participants should wear footwear suitable for standing on wet floors, hair restraints, and smooth clothing (no fuzzy sweaters).

Our Soft Cheese Kit can also help you get started with home-cheesemaking.