Tag Archive | Sheep’s Milk
This past week I spent an eye-opening, heart-warming day at Star Thrower Farm to help with the new season’s lambing. My visit was at the tail-end of the birthing season so only a dozen ewes were still pregnant… and over the course of a nice warm Spring Minnesota day, none decided it was time. Still there […]
It’s about three in the afternoon, and Rich Rogers, owner of Scardello Artisan Cheese, has just cut into a smallish wheel of what appears to the untrained eye to be a soft, brie-like cheese. Judging by the grin on Rogers’ face, though, this is something special. “All right, everybody have a taste of this. It’s […]
I am hoping to join Deborah & Scott for lambing season in mid-May. Stay tuned! From the Herald-Journal: “Valuable for milk, meat, and wool, the Icelandic sheep at Star Thrower Farm north of Glencoe are true “stars” in the eyes of their owners, Scott and Deborah Pikovsky. Lambing will be in full swing by the end of […]
I’ve resolved the tech issues and am catching up on a few news stories from the past few days. thanks for your patience! I have several cheese reviews of my own to post including a belated St. Patty’s offering. meanwhile- enjoy this look at French “Napoleon” from the SF Chronicle’s Janet Fletcher: “Cheese prices just […]
“Fantastic handmade cheese, bacon from backyard pigs and homemade jam made from farm fruit aren’t exactly the typical Jane and Michael Stern road-trip finds. If you’ve tried any of the cheeses crafted by Christine Maguire of Rinconada Dairy, a visit to the 92-acre ranch that she and her husband, Jim, manage in Santa Margarita should […]
There’s a nice slideshow of 24 images of Bay Area artisan cheesemakers from Marin to Contra Costa to Monterey counties including Marcia Barinaga and her wonderful sheep milk cheeses and the newer Schoch Farms.
Here’s a fascinating scene by Kristin Vukovič for Culture Magazine. Follow the link below for the follow story and photo journal. “In hand-painted red block letters, the sign on the crude wooden farm gate reads: Oštar Brav! “What does it mean in English?” I ask Martina Pernar, who heads marketing at the largest cheese factory […]
“The last straw” is what Barbara Dallap-Schaer said to her husband, Thomas Schaer, when he proposed a “nanodairy” to make raw sheep’s milk cheeses at their 45-acre Meadowset Farm in Landenberg. Details via Good Taste: The Last Straw and the Camel’s Back.
Cheese: Fiore Sardo Who: Various makers Where: Sardinia Milk Type: sheep, raw Texture: hard Rind: smoked & olive oil rubbed Shape: ~6-9lb bulging rounds/drum Flavor: versus last review, this cheese was more moist, more sheep/lanolin, smokier and tangier Pecora Sedegna sheep, the milk source: Originally reviewed last July, had a chance to pick up a […]