Sheep Milk Season!

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Sheep Milk Season!

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The sheep milk is flowing once again, and that means the return of some old favorites, and a tasty experiment from last year becoming an official member of the family!

Morrow quickly became our best selling cheese last year in its first season. It was definitely a farmers market favorite, and it also got the attention of cheese lovers in San Francisco thanks to Darren from Cream And The Crop; our distributor in that area. 

 

Mohican 

Mohican 

 We are also excited to announce Mohican which graduates from an experiment to official this season! This one is a rich, super soft washed rind cheese that's loaded with flavor and banded in a corn husk. It's washed with Dubbel, a delicious Belgian style beer from Rockmill Brewery in Lancaster, Ohio. There are very few, if any, domestically produced sheep milk cheeses of this type, so we are thrilled to unleash this one on the world when the first batches come ready in early May!

 

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Raw Milk cheese fans, have no fear, because your favorites are back too! Of course, new batches of our flagship Owl Creek Tomme are on the way, along with its close relative; the black peppercorn spiked Spotted Owl.

The Gouda style Shot Rock will be back in late summer, but before that you'll see Oveja Negra ; our 15 month aged Pecorino Romano type which is rubbed with olive oil and ash to create its distinctive black rind.  

 We look forward to bringing all of these cheeses to our loyal fans as farmers market season gets into full swing, and introducing Kokoborrego cheeses to new friends in Ohio and across the country.

As always, thank you for your support over our first five years. You make all of this possible! 

 

 

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Lambing Season

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Lambing Season

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Lambing season is upon us again, and once again the ewes have decided to have their lambs in the middle of arctic weather conditions! This has certainly created some challenges, but the light at the end of the tunnel in the form of milking season and sheep milk cheese is in sight.  

Once the milk starts flowing, the first cheese to show up will be Morrow, which had a brief but spectacular debut at the end of last summer. In addition to that and your old favorites, the summer will bring Oveja Negra, which you may remember as our 15 month aged Pecorino Romano experiment. If you tried it, you definitely remember it! 

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I've also got some possibly crazy plans to try to do a spoonably soft washed rind cheese from the sheep milk if milk chemistry will allow it. Fingers crossed!

We are looking forward to another great sheep milk season, and as always, we thank all of you for enjoying what we do and making all of this possible!

-Ben Baldwin

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