Team Photo.jpg


Nathaniel is the farmer at Lillooet Sheep & Cheesery. Sheep whisperer? Almost. He tends the farm and flock to maintain happy sheep and fruitful ground, all for the best possible milk, meat and wool. With degrees in Economics and Environmental Studies from Hobart College, he has worked to promote a more sustainable lifestyle for many years. Before sheep tending, he worked for the City of Boston to promote cycling and sustainable transport. His first taste of farm life came at Cricket Creek Farm milking majestic Brown Swiss and Jersey cows. Every day Nathaniel works to make Lillooet capable of positively impacting its community through sustainable farming and sharing great cheese.



Our resident cheese maker wasn’t always looking to become a cheese maker, but life just sort of lead her to that. After getting a degree in Neuroscience from Brown University, Gillian was ready to take the MCATs and apply to medical school, but realized that she did not want Neuroscience to be her life. Food was the thing that pulled at Gillian. Food was her passion and is today. After meeting cheesemakers at farmers’ markets, she set off to Italy, England and about New England to learn from master cheesemakers. Her goal is to create a uniquely American sheep’s milk cheese and share it with as many people as she can.

Erin with Poppy 2.JPG


Erin joins the team with both a background in cheese making and animal husbandry. From 2012-2018 Erin owned and operated Dancing Goat Dairy, formerly of Newbury, MA. She maintained a herd of Nubian goats and developed a line of goat milk and mixed-milk cheeses, naming many of them after the women that inspire her. Erin has recently moved her herd and operation to Lillooet and will be working with both the sheep and goat herds. She looks forward to applying her years to cheesemaking experience to helping Lillooet craft some exciting new sheep’s milk cheeses, in addition to continuing to produce her award-winning goat’s milk cheeses.



As flock manager, Jacob looks after the health and development of the dairy flock, encompassing a little of everything between the pastures and the milking parlor. He finds growing grass a fulfilling and inspiring job. Well managed grazing captures carbon and sunlight to improve the soil and water cycle. The sheep relish a nice pasture, producing rich milk from it. And you can enjoy the luscious grass in every bite of our delicious cheese. Except for an interlude in academia, Jacob has spent most of his life in agriculture. He is an ardent proponent of regenerative agriculture to produce healthy food while benefiting soil, plants, animals, and the surrounding people.

Jacob walking to pasture.jpg