About Turkey Hill Farm
Turkey Hill Farm is a diversified micro-dairy in Randolph Center, Vermont, owned by sixth generation Vermont farmers Stuart and Margaret Osha. Located in the heart of a vibrant farming community, the farm is just up the road from Neighborly Farms, producers of award-winning organic farmstead cheeses, and within minutes of Fat Toad Farm, makers of goat’s milk caramel and fresh chevre.
Micro-Dairy & Creamery
At Turkey Hill Farm, we are committed to sustainable, small-scale agriculture and to building a strong local food system while carrying on Vermont farming traditions and strengthening community. We have established a presence in the local food community by selling raw milk from our micro-dairy, along with other farm products in our farm store, The Moo-tique. In 2011, in an effort to serve a broader market, we added a state-inspected on-farm creamery for the production of our farmstead creamline yogurt and cheeses. The creamery is also used one day a week by Fat Toad Farm to produce their fresh chevre.
Traditional & Energy Efficient Farming Practices
Conscious about minimizing our use of fossil fuels, we use wood and solar for heat and hot water for our entire operation. Horsepower is also part of the farm, which has also become known for its production of quality maple syrup—made the old -fashioned way, with sap buckets, a team of horses, and a wood fired arch.
Farmstead Creamline Yogurt & Cheeses Made with Milk from Pastured, Organically Fed Cows
We milk a small number of Jerseys and Jersey crosses. Our happy, stress-free cows are pastured and fed organic grain—with most of their winter feed produced on our organically managed fields. Our milk is turned into deliciously smooth creamline yogurt and soft and semi-hard cheeses by Turkey Hill Farm cheese maker and creamery manager Melissa Komorowski.
Prepared Foods & Custom Cooking Classes
In the Farmer’s Kitchen, Margaret, a traditional farm cook, produces her signature maple cashew granola and chocolate granola bark, as well as frozen artisan pizzas and other prepared foods sold in The Moo-tique. She also offers custom cooking classes. In addition, Margaret and Stuart are Weston A. Price Foundation chapter leaders for the Greater Randolph Area.
Farm Store & Farm Stays
While following the Vermont Cheese Trail we hope you’ll stop by The Moo-tique, and plan in advance for a comfortable farm stay in our spacious, upscale on-site apartment, The Creamery Suite!
Photos by Robert Eddy, First Light Studios and Ben DeFlorio, Ben DeFlorio Photography. All Rights Reserved.
Fresh Cheese Blends
Our Outlandishly Local fresh cheeses are made in the style of fromage blanc. Margaret has developed four savory blends that are added to a base of our Udderly Plain fresh cheese, to include Basil Pesto & Walnut; Red Bell Pepper; Vermont Salsa Verde; and South of the Vermont Border. For the holidays she also makes Vermont Cranberry & Maple. Our fresh cheeses are delicious eaten with crackers, or as an accompaniment with chicken and beef.
Ricotta & Ricotta Salata-style Cheese
Each week we make a vat of fresh ricotta, with a portion pressed, aged and salted for a Ricotta Salata style-cheese (an aged, versatile, salty, semi-hard cheese much like feta). During the aging process, the rinds are hand rubbed daily with organic extra virgin olive oil. Our fresh ricotta is sold in our farm store or by special order, and the aged ricotta is soon to be available on the market.