Beltane Farm makes a variety of artisanal, farmstead goat milk cheese on our farm in Lebanon, Connecticut. Although our award winning fresh Chevre is our most popular cheese, we also make a number of fine French style ripened cheeses as well as Feta. Our Oberhasli, La Mancha and Saanen goats are milked twice daily and provide the milk for our cheese.
Most teens in high school long to get a car. Not Paul Trubey; he wanted a goat. His unique infatuation began in high school when one of his teachers was given a goat. Understandably, his parents wouldn’t let him get one. Since then, Paul found every goat worthy of affection.
Connecticut Farmland Trust (CFT) is pleased to announce the protection of the 22-acre Beltane Farm in Lebanon. Beltane Farm is the ninth farm protected by Connecticut Farmland Trust in the town of Lebanon and the second farm protected under the Department of Agriculture’s Community Farms Preservation Program.
From The Day, December 10, 2014:
Paul Trubey, owner of Beltane Farm in Lebanon, describes his goat cheese tastings as being very similar to wine tastings but more laid back.
“Hopefully people won’t show up dressed up! It’s very informal,” he jokes.
The farm has hosted tastings every Sunday since early fall and they end Dec. 21. Cheese aficionados are invited to the farm’s tasting house – decorated for the holidays – where complimentary warm local cider heated on a wood stove is served along with an array of fresh farm cheeses, all made on premises from goat’s milk.
Paul Trubey and his husband Mark moved to Connecticut from Massachusetts in 1994 when Mark got a job as a High School Latin teacher. Paul, a clinical social worker by profession, had always loved goats and and had an interest in farming. The two were planning to move to Vermont but the fates dictated otherwise. Mark’s Mentor teacher, Dorothy Joba happened to have a goat farm in South Glastonbury, CT. A friendship developed between the three and Paul started helping out at the farm and learning lots about goats. Eventually Paul started a licensed diary at the farm in 1998 producing cheese from the milk of twelve goats. Shortly thereafter, the Fresh Chevre won first place national award at the American Cheese Society competition.
In 2002, Mark and Paul bought their own farm on May 1st (Beltane Day) and the dairy was moved to its present location in Lebanon, Connecticut. Paul continued working in the field of hospice at Masonicare as Director of Counseling Services until 2007 when he left his position to work full time at the farm. Today with a herd of 100 goats, Beltane Farm produces a wide variety of goat milk cheeses which are widely available throughout southern New England.
One of the most important parts of the operation at Beltane Farm is the health and quality of life of the goats. The goats are raised on local hay and forage. Each goat is named and each has her own particular personality. The cheese, milk and yogurt are hormone free and contain no antibiotics. Come meet the goats during our Cheese tastings which are held every Sunday in April and May and then every Sunday in October through Christmas from 11:00 to 3:00. The public is invited to visit the goats, sample an array of cheeses, tour the farm, relax and bring a picnic.
Private group tours and tastings also available.
Much of our cheese is sold directly to our customers at open-air summer markets in Connecticut. Visit our booth at these markets to sample an array of cheese. Also, you can pre-order raw milk and other products by visiting order page.
Our products are also available at these local stores:
During the months of April and May you can come sample an array of cheeses at our tasting house, visit the baby goats, tour the farm and see where we milk and make the cheese. The fall tastings start up in October and run through Christmas each and every Sunday from 11:00 to 3:00. Come visit the goats and other farm animals, relax, bring a picnic or enjoy some of the other destination Farms and Vineyards close by ( Directions available here at the farm).
From the shoreline, take 95 to Rt. 395 north towards Norwich. Then take Rt. 2 west towards Hartford/Colchester. Take Exit 22 (Lebanon/Gilman) and take right off ramp. At next stop sign take a left. Go past Lebanon Sports Center on right. Continue approx. 4 miles. Look for Roger Foote Rd. on the right. Take Roger Foote past the cow fields into the woods and continue almost one mile. (Roger Foote Rd. turns sharply to the right and becomes Taylor Bridge Rd.) Continue on Taylor Bridge Rd. past a field on your right. Beltane Farm is after the field on the right.
From the Storrs and Willimantic area, take Rt. 32 towards Norwich. Then take Rt. 2 west towards Hartford/ Colchester. Take Exit 22 (Lebanon/Gilman) and take right off ramp. At next stop sign take a left. Go past Lebanon Sports Center on right. Continue approx. 4 miles. Look for Roger Foote Rd. on the right. Take Roger Foote past the cow fields into the woods and continue almost one mile. (Roger Foote Rd. turns sharply to the right and becomes Taylor Bridge Rd.) Continue on Taylor Bridge Rd. past a field on your right. Beltane Farm is after the field on the right.
From Hartford North and West, take either Rt. 84 west or Rt. 91 south respectively to Rt. 2 east towards Norwich. Take Exit 21 (Chestnut Hill Rd.). Go right at end of exit ramp. At next stop sign take a right. Continue on. You will see sings indicating that you have entered Lebanon. Take first left onto Roger Foote Rd. Take Roger Foote past the cow fields into the woods and continue almost one mile. (Roger Foote Rd. turns sharply to the right and becomes Taylor Bridge Rd.) Continue on Taylor Bridge Rd. past a field on your right. Beltane Farm is after the field on the right.
Our award-winning fresh chevre is made in small batches every week, and can be purchased plain, or with a variety of spice options.
A French style ripened cheese with a Brie rind. Aged 10-12 days. Curd is layered in cheese moulds giving this cheese a dense creamy texture with a piquant and fruity finish. Great for cheese plates and when paired with any oak-aged white wine.
A Spanish style aged cheese with a natural rind. Aged for two months. A hard cheese with a nutty flavor.
A French style ripened cheese with a line of vegetable ash or herbes de provence, a method traditionally used to divide the morning milk and the evening milk.
A favorite at our market stands is our goat’s milk yogurt. The Greek method of straining yogurt produces a thick, creamy texture and retains a great deal of nutrients. Some customers describe the taste as similar to creme fraiche. It pairs beautifully with local honey, maple syrup, or seasonal berries, though it’s excellent alone as well. For the majority of those with lactose intolerance or cow’s milk dairy allergies, it may also be used as a substitute for sour cream in recipes.
We sell quarts and half-gallons of raw goat’s milk at our farmers’ market stands. Goat’s milk is easily digested by humans and is often recommended by doctors for children and adults who have cow milk allergies and who are lactose intolerant. Raw milk is rather controversial in the United States. Many people believe that it nutritionally superior than pasteurized milk. Other people believe that it is potentially dangerous especially to small children, elderly and to people with compromised immune systems. Check with your doctor or pediatrician before drinking raw milk. Pasteurized goat milk is also available if you would like the benefits of goat milk but do not wish to drink raw milk.
In addition to ordering from us, you can also purchase our cheeses from these local distributors.
You can call Beltane Farm at (860) 887-4709 or (860) 208-2887.
Or, you can write to us using the form below. We will get back to you soon!
For cheese orders, please use the cheese order form above.