Abbot Hill Creamery

In by Abbott Hill Creamery

About Vendor

Abbot Hill Creamery is named for the hill where our farm (Temple-Wilton Community Farm) is located.

All of our cheeses and yogurt are made at the farm by Benjamin Meier with the raw milk from our herd of grass-fed milking cows.

Benjamin regularly produces many types of cheese, such as Camembert, Feta and Quark (a tangy, German-style cream cheese), as well as many other cheeses on a seasonal basis. Our plain, unsweetened, whole milk yogurt is available in returnable quart glass jars.

Our cheese and yogurt can be purchased year round at the farm.

Vendor Offering

Other Product
Hard and Soft Artisan Cheese
Local Ingredients

Milk from TWCF and other local farms

Available Dates
Nov 10th - 2018
Nov 24th - 2018
Dec 08th - 2018
Dec 15th - 2018
Dec 22th - 2018
Jan 12th - 2019
Jan 26th - 2019
Feb 09th - 2019
Feb 23rd - 2019
March 09th - 2019
March 23rd - 2019
Apr 06th - 2019
Apr 20th - 2019

Organic Certification:
One of our Recipe:

Kaesekuchen (German Cheesecake)

This German version of cheesecake is lighter than the American version. The filling is made with quark instead of cream cheese. Egg foam is folded into the filling to give it a slightly fluffy consistency. Lemon and vanilla give the filling added flavor.

The crust is a sweetened pie crust (pâte sucrée).


9 oz / 250g all-purpose flour
4½ oz / 125g butter
pinch of salt
1 oz / 30g sugar
2 egg yolks
2-3 tbsp water
1 lb 10oz / 750g quark (regular, not non-fat), see note for a substitution
2 oz / 60g melted unsalted butter
4½ oz / 125g sugar
4 egg yolks
4 egg whites
1 tbsp vanilla extract
zest and juice of 1 lemon
pinch of salt


In a large bowl, combine flour, sugar and salt, then cut in the cold butter.
Add egg yolks and water. Then knead with your hands just until the dough is smooth.
Wrap in plastic foil and place in the refrigerator for at least an hour.
Preheat oven to 350°F / 180°C.
Grease a 10 in / 25cm spring form with butter.
Roll out the dough, then press it into the bottom and the sides of the spring form.

In a mixing bowl (or large food processor) combine quark, sugar, egg yolks, lemon zest, lemon juice and salt. Beat until well blended then mix in the melted butter.
Beat the egg whites to stiff peaks.
Carefully fold the egg foam into the quark mixture.
Pour mixture into the spring form.
Bake in the preheated oven for 50-60 minutes (or until done). The top should be lightly browned and the filling should be set.
Turn off oven, open door and let cool for another 15-20 minutes.
Remove form from oven, run a knife around the edge and open the spring form.
Transfer cake to a plate or platter. Let cool well before serving.

Quark is available at Abbot Hill Creamery.

During baking, the filling will rise quite a bit and fall when cooling down. This is normal an no reason to worry.
Yields 1 10 in /25 cm diameter cake

Preparation time: ca. 2 hours plus the time the cake needs to cool.