Matthew Kempton runs Kempton Farms as a 50-50 partnership with his dad, George. Matt’s two sons, William and Dylan, work the farm with him as well, so the family has three generations toiling side by side, making a living off the land. While the boys are busy working the farm, Matt’s wife Dawn does the payroll, taxes, and bookkeeping, and George’s wife Patricia lends a hand whenever needed. The family manages about 700 acres, and it’s a big operation. They milk 320 cows every day, tend about 250 young stock, and have a sugar house on the farm where they put out about 1,400 taps for maple syrup each season.

The Kempton family built a new, state-of-art barn and modern milking parlor in 1999, and kept the old barn for the heifers. This was part of an ongoing expansion they have undertaken since George purchased their first farm in 1962. They are all skilled carpenters, and they put on their toolbelts and built the milk parlor themselves. Like many other dairy farmers, the Kemptons find a way to make it work on their own. And when they aren’t busy operating the farm or building barns, they are active in sports. Matt and Dawn were both athletes in high school, and they have carried that passion to the towns around them. Dawn and Matt started a basketball program in Peacham, and they both coached while their sons were in elementary and middle school. Matt played baseball in a senior league until recently and also helped reactivate and coach a little league baseball team in town

The Kempton Farm stands out for something else as well - their milk is a key component in the creation of Cabot Clothbound Cheddar. This award-winning, natural-rind cheddar requires that the Kempton's high quality milk also meets precise standards for butterfat, proteins, and related enzyme content. Cabot Clothbound Cheddar is wildly popular because of its perfect mix of ingredients and its meticulous production and aging processes. The Kempton family is delighted in their contributions to this highly acclaimed cheese.

When the family isn’t busy producing milk for the “World’s Best Cheddar,” they lend a hand in the community. George was a town selectman and zoning administrator for many years, and he is a current member of Agri-Mark’s Resolutions Committee. Matt has served as a member of the zoning board for 14 years and is a recreation committee member. Dawn was a town auditor for many years and was a founding member of the Stevens School of Peacham. The family also holds an open house for the broader community to show friends and neighbors what dairy farming is all about, and they always make the farm available to school groups and visitors. They recently had a group of about 80 fifth and sixth graders on the farm, and they open their gates to all comers. Says Matthew, “It helps to let people know what we’re doing and show them a slice of life on a dairy farm. The kids seem to like it, and it gives them an appreciation of where their food comes from.” And if that’s not enough, the family also puts out a newsletter about the farm for the local community. Says Matthew, “ People are interested in the farm, and it’s all about being part of the community.”

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