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 contents mineral and vitamins.

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Cheese Recipes

Don't know what to do with a bloomy rind cheese?  Looking for something new to do with ricotta?  Here are some suggestions.

Ricotta Cheese Cake

(Makes a wonderful Easter dessert)

2 cups ricotta cheese

3 eggs

1 tsp. vanilla

1 1/2 cups flour

1/4 tsp. baking soda

1 tsp baking powder

1/2 cups chocolate chips

Jam for the top

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Preheat oven to 350.  Butter and flour a pie pan.

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Mix the cheese and eggs with a fork; Add vanilla and sugar and beat by hand.

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Mix the baking powder and baking soda into the flour and add the flour mixture to the cheese mixture.

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Only beat a couple of minutes by hand, then fold in the chocolate chips.

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Pour batter into pan and bake for 45 minute or until lightly browned.

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Cool and then cover top iwth ham.  Best served a  room temp.

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