Tricia Smith raises Certified Animal Welfare Approved by AGW Oberhasli and Saanen dairy goats at Ruggles Hill Creamery in the bucolic central Massachusetts town of Hardwick. Although Tricia has been raising goats since 2001, she moved to the picturesque 38-acre farm in 2010. The farmhouse on the property dates from 1760 and sits along a quiet lane with hayfields to the west and barns and pastures to the south and east.
Ruggles Hill Creamery currently produces 10 award-winning goat milk cheeses. “The quality of our milk is key to our cheese and reflects our goat husbandry,” Tricia explains. “Both the bucks and does graze pastures high and low. Seasonally, the goats browse daily in low woodlands off the ridge.” The cheeses are a product of the 16-doe dairy herd, which Tricia milks daily. “I typically begin a batch of cheese each afternoon, combining the morning milk and the milk chilled from the previous evening.” The goats, she says, are considered “both friends and co-workers.”
Certified Animal Welfare Approved by AGW goat milk cheeses from Ruggles Hill Creamery are currently available at Central Bottle Wine + Provisions and Formaggio Kitchen in Cambridge, Dave’s Fresh Pasta in Somerville, Debra’s Natural Gourmet in West Concord, Rose 32 Bakery in Gilbertville, and, occasionally, Rubiner’s in Great Barrington. The farm also sells their products on Tuesday afternoons at the Harvard University Farmers’ Market.