Our herd of Jersey cows is the heart of Billings Farm. In 1871 Fredrick Billings imported a handful of Jerseys and began producing butter, shipping it by rail to urban markets in and around New England. Jersey cows were the optimal breed, providing high-butterfat milk, that is perfect for creamier products. In the 19th century, the farm was known for its prize-winning cows with exceptional lineage. Today, our herd of about 70 milking cows, heifers, and calves continue the legacy of award-winning genetics, gentle disposition, and high-quality, protein-rich milk. 

Our herd is milked twice a day, typically producing anywhere between four to six gallons each. The milk is then transported to Agri-Mark, Grafton Village Cheese, and Norwich Creamery, where it is used to produce cheese and other dairy products. Before and after milking, our cows relax in the dairy barn and roam the pastures where they eat, rest and play! 

Our farm staff is dedicated to providing the best possible care for our animals. Each cow receives regular veterinary care, and we work closely with a nutritionist to ensure they have an optimal diet.