It’s a crazy scene at Beltane Farm this time of year – there are baby goats everywhere (they call it March Madness!) There were 80 born in the last month! Fortunately, you can go there any Sunday afternoon in April or May to see the baby goats, sample their cheeses and tour the farm.
Paul Trubey, owner, in the tasting room
Beltane is located at the start of a dirt road in a rural area 10 miles west of Norwich.
You will be greeted by your host, Fergus, who is very mellow and not inclined to jump on you!
Paul Trubey owns and runs the farm. He started it in 1998 at a friend’s farm in Glastonbury CT. Later, he bought the former Bigelow Farm (established in 1835). He named it Beltane because he closed on the property on May 1st, which is a Celtic holiday called Beltane Day.
Paul is a licensed clinical social worker specializing in issues of loss. When he isn’t milking goats, he is teaching social work half-time at Eastern Connecticut State University. He also has a few clients he meets with through his private practice.
The shutter on my camera wasn’t opening all the way, so some of these pictures were compromised a bit.
Paul is originally from Westford, MA. He grew up in suburbia, so, when he began farming, he had no idea what he was getting into! He feels that because he didn’t grow up on a farm, he has a hard time with the concept of killing goats for the meat. He pointed out that goat’s meat is the most widely eaten meat in the world, but he just can’t do it. In fact, he has “retired” goats still living at the farm.
His husband, Mark Pearsall works as a high school Latin and Ancient Greek teacher and he books their 2 Airbnb rooms. These rooms in their beautiful farmhouse have a 5-star rating and the comments from guests are unanimously enthusiastic. The farm is located 15 minutes from the Mohegun Sun casino, so they frequently host guests who are either performing there or gambling there. Guests are invited to tour the farm and taste the cheese, if they wish (and who wouldn’t?).
There are rooms available through Airbnb – click here
The farm has 23 acres of land, a large barn and several out-buildings.
That’s the baby barn on the left and the tasting room on the right. There’s a hand washing station strategically placed between the two buildings.
There are artistic touches everywhere. This is an altar to St. Isadore who is the patron saint of farmers and gardeners. He is also the patron saint of Madrid, Spain where Paul lived for a few years.
The goats
Goats are everywhere! They are a mix of Oberhasli, La Mancha, Saanen and more. This year, Paul and his workers will be milking 65-70 of them.
They are outside…
Yearlings
They are in the milking parlor…
Togenburg
Saanen on the right
Alpine
The new stands had just been installed. They were made by Dragon Cabot who helps with the milking.
The teats are doused with teat dip (the red stuff)
Scooting them out the door
Jenni Salonia was helping with the milking. She is basically living at the farm this Spring while the birthing is going on (and on and on and on…) Did I mention that there were 80 born in the first month alone? Jenni has worked at Beltane since 2016 and she now takes care of the herd. When she first started, she assisted with the cheese making.
They are in the baby barn…
Katrina Zickwolf is one of 2 interns working at the farm. (She seemed to be enjoying her work as she bottle-fed the kids.) The other intern, Jeffrey had the day off.
Katrina and Jenni
And, they are in the kitchen of their house…
Making cheese
Paul has made many different cheeses in the past, but, currently, he (and his main cheese maker-Eve Grello) are making Gouda (Barefoot Duchess), Feta, Aged Ricotta and a washed rind they call Arcadia. They sell it at grocery stores (listed on their website) and farmer’s markets. You can actually order your cheese on their website and pick it up at the farmers market of your choice (and there are 18 to choose from!).
Arcadia is made from raw milk (which they are licensed to sell) and the rest are made from pasteurized milk, as required by law. Their chevre is the most popular. It won the 1st place award in it’s class at the highly prestigious American Cheese Society Competition (in 1998). Paul modestly said it was beginner’s luck, but I can tell you unequivocally that there is no luck involved in winning that competition.
This 150 gallon vat is used to make the cheese
This 200 gallon tank cools the milk to 38F
The cave is partially empty this time of year.
The orange cheeses are the waxed goudas (a new cheese for them) and the ones in front are manchego style washed rinds (Arcadia). They are aged for 9 months.
Arcadia
Barefoot Duchess (waxed gouda)
Feta, shrink wrapped
I couldn’t get any photos of the cheese being made, because that will start up again in April. I did, however, find a good CPTV video on YouTube that shows it being made in November, 2017 – https://youtu.be/jJ50rwPlV4o
This photo and the next are from the CPTV video
The tasting room
Every Sunday in April and May from 11am-3pm, the public is invited to come to the farm to taste cheese and to take a tour of the farm.
More!
There are all kinds of events at the farm, so be sure to check their website. Paul teaches monthly goat husbandry classes and, occasionally a cheese making class. In the fall, they sell pumpkins. There are tastings from October through Christmas every Sunday from 11am-3pm. There are even ducks and donkeys!
Beltane Farm
59 Taylor Bridge Rd.
Lebanon, CT 06249
(860) 887-4709
Website- https://beltanefarm.com/
Facebook- https://www.facebook.com/Beltane-Farm-144787392214806/
Farm store hours: 11-5 every day except Monday
There is a great video on the home page of the Beltane website in which explains Paul explains his philosophy of farming and life – click here
