Sheep Milk Cheeses


Summer Pickup Schedule
Farmers Markets
Malvern: 1st & 3rd Saturdays; 9 am-12 pm

Eagleview: 1st & 3rd Thursdays; 3-6 pm
Dtown: 2nd & 4th Saturdays; 9 am-12pm
Kennett:  2nd & 4th Fridays; 3-6 pm
Phoenixville: 5th Saturdays; 9 am-12 pm

Two Gander CSA:  Tuesdays & Thursdays


Pre-orders open until 5 pm day before market or by 11 am day of CSA pickup.
 

Our flock of East Friesian dairy sheep produces milk from April to September.  From their creamy, rich milk we create several varieties of soft ripened/bloomy rind cheeses, blue cheeses, feta, cheese spreads, and ricotta.

Sheep or ewe's milk has been a key source of protein for humans since early civilization in the Fertile Crescent.  Although sheep's milk is only recently growing in popularity in the United States, it has been used to produce some of the most famous cheeses in the world for centuries:  Manchego in Spain, Pecorino Romano in Italy, and Roquefort in France.  This milk and the dairy products that it produces are easily digested and have high mineral and vitamins contents.

Find out more about our flock and cheeses in this interview with My Fitness R

Cheese Recipes

Looking for some cheesy inspiration?  Here are some recipe suggestions.

Crostini w/Ricotta & Arugula

This makes an incredibly easy, filling meal or an impressive and simple appetizer.

Ricotta

Bread

Arugula

Honey

Salt

Olive Oil

Slice your choice of bread (Haven Bread Company's Rustic Italian is perfect.)  Chop the argula.  Heat oil in a frying pan.  On medium heat, toast each side of the bread slices.  Add a couple dollops of ricotta to each slice.  Drizzle a bit of honey.  Top with arugula.  Add a pinch of salt to taste.  Heat for a few minutes and enjoy.

Creamy Pesto Pasta w/Mushrooms

16 oz. pasta

3/4 cup yogurt

1/2 cup basil pesto

1 cup chopped Ewe Pressed Ricotta?

1 cup sliced mixed mushrooms

2 tbsp olive oil

(salt)

In a medium sized pot, bring water to a boil and then add your choice of pasta (cavatelli from Aunt Mamies is my favorite).  Meanwhile, chop a mix of mushrooms (crimini and shitakes from Medina Mushrooms are a good combo).  Heat olive oil in a frying pan.  Add mushrooms, and on medium heat, sautee until soft.  Chop up the Ewe Pressed Ricotta.  When the pasta is cooked, drain water.  Mix in the mushrooms, cheese, yogurt, and pesto (from Sorella Cucina).  Add salt if needed.  A simple and delicious pasta to throw together.

Ricotta Fritters

1 cup ricotta

1 cup flour (can use gluten free flour)

2 eggs

1tsp Italian seasonings

1/2 tsp salt

1/2 cup your choice of finely chopped veggie (onions, scallions, grated potato, grated carrot...)

cooking oil

Beat ingredients together until it forms a thick batter. Heat oil in a frying pan, bottom of the pan should be well coated with oil.  Sccop large spoonfuls of batter and place in oil.  Flip fritters when browned on bottom.  Add more cooking oil as needed.