Sheep Milk Cheeses
The 2020 cheese season has now ended. We will return next April. Thank you so much for a fantastic season.
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.
Don't know what to do with a bloomy rind cheese? Looking for something new to do with ricotta? Here are some suggestions.
2 ripe avocadoes
1/2 cup yogurt
1/2 tsp garlic powder
salt to taste
salsa/hot sauce to taste
Mash avocadoes and add other ingredients. Mix together well. For some spice, add your favorite salsa or hot sauce.
1 cup ricotta
1 cup flour (can use gluten free flour)
1tsp Italian seasonings
1/2 tsp salt
1/2 cup your choice of finely chopped veggie (onions, scallions, grated potato, grated carrot...)
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.
Cheesy Spring Pasta
1 lb. pasta (Aunt Mamie's fresh pasta is a great choice)
1 cup herbed feta
1 cup ricotta
1 lb. chopped asparagus
8 oz. chopped spinach
1 cup chopped scallions
salt and pepper
While cooking the pasta, sautee the asparagus, scallions and spinach in olive oil. After the pasta is cooked, drain the water and add the cheese and the sauteed veggies. Mix, add salt and pepper to taste.