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It all started with a taste for good cheese, which Catha, our cheese maker, acquired while growing up in Vermont. Catha and her sister knew 100 cows by name back then, but since those days a new breed of dairy animal has become very popular with cheese makers. The dairy sheep. Sheep produce much less milk than cows or goats, but their milk is higher in fat and nutrients, making richer cheeses with a mild flavor of the milk. Dairy products made from sheep's milk are more easily digested than either cow or goat products, and are gaining a loyal following in the United States. It may sound strange to milk a sheep, but most people don't realize they've already eaten imported sheep cheeses like Pecorino Romano or Roquefort Blue. We make four unpasteurized raw milk cheeses: Mountain Tomme, Creamy Bleu, Camembert, and Ottonese. These are Farmstead Cheeses, which means they are made from start to finish on our farm, from our milk. If you enjoy raw milk dairy and the special richness of sheep milk cheese, you're in for a treat. |
