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.

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

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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.

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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.

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