The NY Post features Sprout Creek Farm. Excerpt:
In a long white apron, hairnet and latex gloves, I look like Laverne or Shirley, or, at the very least, a lunch lady ready to dish out tater tots and fish sticks. Not exactly how I’d envisioned my weekend starting, but then again, Sprout Creek Farm in New York’s Hudson Valley is hardly the Four Seasons hotel.
Instead of lying by a pool, as would be my typical preference on a weekend away, I was making cheese. And not just any cheese, either. In production the day I arrived was Sprout Creek’s Ouray, a hard cheese that’s won some pretty impressive awards — Wine Spectator recently named it one of the top 100 cheeses in the world. Not bad for a little farm outside Poughkeepsie.
Meet the team at Sprout Creek Farm.
While my goal was primarily to relax and eat cheese for a day or two, I was also keen to experiment with the concept of a farmstay, an old-world tradition popular in Europe, but increasingly becoming an option stateside. Anyone can drive up the Taconic State Parkway (Sprout Creek is barely an hour north of The Bronx) to visit the region’s growing number of worth-a-trip farm stores and stands. But I was looking to dig a bit deeper — get back to the land, if you will. An overnight stay and cheese workshop at Sprout Creek was a snap to arrange; off I went.
Full story over at Say “cheese” in the Hudson Valley! – NYPOST.com.