Welcome
to the
Abbot Hill Creamery
Our Mission
Our Mission at the Abbot Hill Creamery is to bring you amazing cheeses that you will love. With passion for the art of cheese making, and quality ingredients from pasture to table, we produce a wide variety of delicious soft and hard cheeses with the intention that all living beings and resources involved contribute to a vital and healthy planet.
We seek to strengthen local farming and food production movements, deepening connections between people and land by providing cheese made with milk sourced from the communities we live in and sell to. We sell our cheese within a 50 mile range, and collaborate with southern New Hampshire dairy farmers and their cows.
We support and encourage dairy farms to work towards Holistic Management (see also www.holisticmanagement.org ) and Biodynamic practices ( www.biodynamics.com ) to enhance the health of the land, people and animals. Diverse lush pastures feed healthy herds whose presence enriches the soil in turn.
We also encourage farmers to leave the animal’s horns intact. Cows with horns have the dignity these gracious animals deserve, and are better equipped to function as a cohesive herd. These movements are regenerative for the land, and nurture conditions for the kind of milk we want to transform: clean and vital, yielding the highest quality cheese.
Mindful of our interconnectedness, we strive to minimize our carbon impact on the environment. We encourage customers to store their cheese in glass containers and beeswax wraps. Our Yogurt, Cream and Quark are all sold in returnable glass jars. We use 100% wind powered electricity, and are currently working towards installing solar panels and becoming free of plastic packaging.
We make small batch traditional artisanal cheeses for all occasions. Our families eat them every day. From simple varieties like Feta, Gouda, Quark and Mozzarella to specialty cheeses for a gourmet platter, each has its own unique and defining characteristics. Each embodies the unique soil, vegetation, and climate of the lowland mountainous region where we live. Each cheese is, in a sense, a gift from the land, a gift we delight in sharing.