The Sabot family purchased Cricket Creek Farm in 2002, maintaining it as the largest farm in Williamstown, and continuing its operation as a working farm. One important change was made: the Sabots decided to make cheese. Experts were brought in to oversee the purchase of a Jersey herd and early cheesemaking facility, and the Sabots began milking in 2004. Today, Topher Sabot, Jamie Ott, Suzy Konecky, and Matthew Ball run the business.
The herd is now a mix of Jerseys and Brown Swiss, and the milkers number between 20 and 30 depending on the season. The cheeses tend to have an Italian influence due to the early work of Onofrio Morrone from southern Italy at the farm.
Cricket Creek Farm cheeses are:
- Maggie’s Round, an Alpine Toma made from raw milk and aged 60+ days.
- Maggie’s Reserve, an Italian farmstead cheese from raw milk, aged 12 to 18 months.
- Tobasi, a washed-rind cheese made from raw milk and aged 3 to 4 months.
- Berkshire Bloom, a Camembert- style cheese with white bloomy rind made from pasteurized milk
- Cricket Creek Fresh, Chevre-style, soft and spreadable, made from pasteurized milk in flavors: Garlic & Herb, Herbes de Provence, Lavender & Honey, Sundried Tomato & Kalamato Olive, Perfectly Plain
Awards: ACS (2 times)
The farmstore is open year-round.
For more information and inquiries, please contact: