Mayval Farm

In 1778, Noah Parsons III moved with his family to farm on what is now Easthampton Road in Westhampton, Massachusetts. Nearly 250 years later, the Parsons family still owns and farms that same land. The farm has seen many changes over the generations, including the construction of a sawmill in the 1840s and the establishment of a new creamery and farm store in 2015. The farm is currently managed by various family members, including Margie, Kate, Henry, and Ed, who oversee different aspects of the farm's operations.

The farm raises about 100 registered Holstein, Brown Swiss, and Jersey cows, focusing on improving the genetics of the herd. The farm bottles pasteurized creamline milk and makes fresh cheeses such as Skyr, Fromage Blanc, and cheese curds. The farm also produces grass-fed beef and free-range eggs. Maple syrup and cream are made from the trees around the farm, continuing a decades-old tradition. The farm emphasizes meticulous attention to the cows' environment, feeding, and breeding, which has earned them recognition as Massachusetts Outstanding Dairy Farmers.

The farm store offers a variety of products, including pasteurized creamline milk, fresh and soft-ripened cheeses, maple syrup, grass-fed beef, free-range eggs, and Cabot cheddar cheese and butter. The farm is one of only about 120 dairy farms remaining in Massachusetts. Visitors can check the farm's Facebook page for hours and more information about the creamery and farm store.