Foxboro Farm is hosting the first open house of the season on Saturday May 19.
This is will be an exciting day filled with milking demonstrations, cows, cheese, baby calves, other surprises and lots of learning about farms! They also will have cheese samples and you can try some raw milk from special Ayrshire cows!
The farmstand sells pastured beef, eggs, organ meats, cheese, raw milk, and veal. I have purchased their milk and meat – both high quality.
The open house is from 12-4pm.
70 North St, in Foxboro MA
Foxboro Cheese Company is a small farmstead cheese-maker, owned and operated by Ed and Nancy Lawton.
Foxboro Cheese Co is located on Lawton’s Family Farm which has been owned by Ed’s family for almost 300 years. The farm was a part of a land grant to the family by King George in 1732. Currently the 25 acre farm is primarily used to graze a herd of 25 Ayrshire cows, which supply milk to OKA Real Milk ( a raw milk retailer) and Foxboro Cheese Co.'
Lawton’s Family Farm is a small family farm that has passed through the generations since 1732. The land we farm is all that is left of a Kings Land Grant given to Edward Lawton’s ancestors, the Morse’s. It once spread from Foxborough to Medfield to Dedham. Ed and Nancy take pride in the fact that the farm is a celebrated Massachusetts Century Farm and also a Massachusetts Dairy Farm of Distinction. Ed and Nancy, along with daughter, Terri, operate this last dairy farm in Norfolk County.
The cheese room, and aging cave, is located in our 1830′s hand hewn timber-framed barn. They started work on the cheese room in 2006 and started selling cheese in the summer of 2009. They sell cheese at farmers’ markets, our farmstand and a few local farm stands.
The cows determine the taste, texture and creaminess. Ayrhires make a sweet, easy to drink milk. Because the cows graze, the taste of the milk changes every week through the summer. As the temperature changes, different grasses are thriving, and each type of grass makes the milk slightly different. Sometimes it is more creamy, other times it is more sweet, other times it is yellower or whiter.
Each cow produces about 1,100 gallons of milk each year. They start milking after they have their first calf and milk for about 10 months.
Then they are “dry” for about 2 months. This is a time when we don’t milk the cow. They rest, their mammary gland rejuvenates and they eat. During this dry period, the cow gains the body condition she will need during the first six weeks after calving, when her body will demand more energy than she can consume.