HILDENE, THE LINCOLN FAMILY HOME2017-04-03T16:05:15-04:00
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Hildene Farm is located in Manchester in the heart of The Shires of Vermont on the 412 acre estate of Robert Lincoln, son of President Abraham Lincoln and wife, Mary. Robert built his home in 1905 and named it Hildene, an old English term that means hill and valley with stream. This mountain retreat would be home to three generations of Lincolns for 70 years. Until construction of the farm in 2009, however, the family’s agricultural heritage was little known.
The entire agricultural initiative now falls within the context of the historical interpretation of The Lincoln Family Home. Research indicates that generations of Lincolns including Robert, and his granddaughter Peggy, one of the last three Lincoln descendants, raised a dairy herd and chickens that produced the eggs, milk and butter that were used on the estate and shared with friends.

Hildene Farm also connects the family’s legacy to the sustainable and green practices necessary for the 21st century and important to the environmental education that takes place on property. The 40 by 100 foot post and beam barn is built with timber felled and milled on the estate. It utilizes renewable energy resources from solar panels and wood fuel. This solar installation, coupled with a heating system which uses cord wood from the property, provides
a unique opportunity to both teach about the importance of clean renewable energy, a forest management plan and the value of sustainable small scale farming.

The barn is designed specifically to house Hildene’s herd of Nubian goats and for public viewing of cheese production from milking to small batch processing, pasteurization, aging and
packaging of Hildene Farm Artisanal Cheeses. This is a micro operation with our cheesemakers, making and banking cheese year round using cow’s milk from local farms to produce havarti.
After the annual kidding season, production turns to the making of fresh chevre. Goat’s milk havarti is also produced during the spring and summer seasons. The goat farming operation clearly broadens the focus of Hildene, beyond its designation as a historic home, and is now an integral part of the thriving agricultural education component of the institution.

Hildene Artisanal Farm Cheeses are available in The Museum Store at Hildene, open daily 9:30 to 4:30. These cheeses are also available through, the wholesale purveyor, Provisions
International, Ltd.

Hildene, The Lincoln Family Home

1005 Hildene Road
Manchester, Vermont 05254




Fresh Chèvre

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Hildene Farm Chevre is made by hand from the milk of the farm’s herd of 25 milking does. It takes four milkings to gather enough to make a batch of the Chevre. Once enough milk is collected, typically around 48 hours after the initial milking, it is pasteurized and allowed to cool. Cultures and a minute amount of rennet are then added to the milk and it is divided into small, 4-gallon containers that are covered and allowed to rest overnight. During this time, the milk coagulates into a semi-solid mass. The cheesemakers closely monitor this coagulated milk until it reaches a specific pH level. Then it is hand-ladled into molds without cutting or stirring. The newly molded cheeses are allowed to drain while in their molds for a full day. They are then transported to a cool, temperature controlled room, where they are removed from their molds, salted and left to drain on cheese matting. Over the course of an additional two days, the cheeses are salted and flipped a few more times until the flavor and consistency are correct.

This Chevre has a very rich, dense, almost cream cheese like consistency. Its flavors are generally light and clean, but there are seasonal variations. In the spring, the cheese will have more of a lemon-like tang, while the Chevre produced in the autumn will be more buttery in flavor.

For more information on where to purchase, click here.