Abbot Hill Creamery of TWCF

Contact information
Farm Address:
195 Isaac Frye Hwy
Wilton, New Hampshire, 03086

Primary Contact: Imani Humphries
Primary Phone:
    Number: 603-654-6082



Internship information
General Farm Description: Temple Wilton Community Farm is a small biodynamic CSA farm that started in 1986. Our farm grows vegetables, some fruits, and raises livestock animals primarily for dairy. We have around 15-20 milking cows as well as a small creamery on site which offers over 10 different types of cheese. We are committed to our community, which includes the animals and the land. Cows keep their horns, which are an integral part of their being, and live on pasture for as long as weather permits. Rather than work within a profit driven model, we strive to work sustainably with the land for the betterment of our community as a whole.

CRAFT Member Farm? No

Internship Starts: May 2023
Internship Ends: October 2023
Number of Internship Available: 2
Application Deadline: ongoing
Minimum Length of Stay: 3 months

Internship Details:

Looking for a Spring/Summer Cheese Apprentice

Abbot Hill Creamery ( part of the Temple-Wilton-Community Farm, is looking for a passionate individual interested in apprenticing to make cheese.

The creamery processes approximately 200-280 gallons of cow’s milk into yoghurt and cheese every week. We currently make 10 different types of cheese, ranging from soft to extra hard.

Necessary Qualities of a Cheese Apprentice:

  • Loves & eats cow’s milk cheese
  • Sincere interest in learning how to make and sell cheese
  • Hard working with a strong attention to detail
  • Gives attention to cleanliness and takes joy in cleaning (70% of cheese making is washing!)
  • Always tries to give their best
  • Ability to work alone and take on responsibilities

*Additionally a love for animals, an interest/passion for biodynamics, and willingness to occasionally participate in the vegetables and dairy.

What you will learn:

  • Making cheese, including (but not limited to) Gouda styles, Alpine styles, Quark, Camembert, Mozzarella, and Feta styles.
  • Raw milk handling
  • Yogurt making
  • Cave Management (washing, brining, flipping, and overall age management of cheese)
  • Selling and marketing cheese (crucial skill as a cheesemaker)

This is a practical training in cheese making. What you learn will depend heavily on what you wish to learn and are capable of. There is also space to do your own projects like making/ developing a new cheese.

Besides the many hours dedicated to training as a cheese maker, you will also be provided with a bedroom with common spaces shared with other workers on the farm, and access to all foods produced by the farm. You will get two days off, and work around 8 hours a day, depending on the needs of the day. You will be paid a trial month stipend of $1200 for the first month, and $1400 monthly afterwards.

If you are interested in making cheese with our small and diverse creamery, please contact our friendly cheese maker Imani at

Educational Opportunities: Cheesemaking and selling skills

Skills Desired: Cheesemaking experience is appreciated but not necessary.

Meals: No, but apprentices have access to all food produced at the farm. As well as bread, vinegar, cookies, and of course lots of cheese.

Stipend: $1200 for the first trial month and $1400 per month after that.

Housing: A room with access to a shared kitchen, living space, washing machine, and dining room with other apprentices.

Preferred method of Contact: email