The Farm
We took a tour of the farm during our recent trip to Dutchess County. We learned all about the programs that are offered and how they benefit children of all ages, and how even adults can learn and benefit from working with their hands: milking and harvesting. But the thing I was most interested in was the cheese.
They have several breeds of cows on the farm including Jerseys (one which had a calf the morning before we got there), Holsteins, Linebackers, Normandes and Short Horns. They also have several breeds of goats including Toggenburg, Oberhasli, Nubians. The cheese is made by CIA graduate Colin McGrath and is available for purchase at the market (which I highly recommend. It’s a beautiful drive and an amazing farm) and online at their website. Colin creates cheeses in the old world European tradition. Turning out some of the tastiest farmstead cheeses I’ve ever tried. Ranging from soft and creamy to tangy to smoky and decadent. But before I get to the actual cheese I thought I’d highlight the animals that make it all possible — in photos…..
The Goats
The Cows
The Cheese
Since this is basically a food blog I wanted to highlight the cheese that we had an opportunity to sample. After we completed the tour we were taken back to the market for a cheese tasting. I was raised on cow’s milk cheese and not until recently have I been exposed to more than just cheddar (which I dearly love) and also artisan cheeses made from the freshest milk. And what could be fresher than using milk from the animals that live just yards from your cheese making facility. It was an interesting fact to learn that since these animals are raised on grass that the milk will taste a little different based on the grass they ate. Also with them being on an all grass diet, the milk is hormone and antibiotic-free which makes it more nutritious and lower in cholesterol.
I’ll try anything once (at least food-wise) so having a cheese tasting was right up my alley. The cheeses were arranged from soft to firm and mild to sharper in flavor. We were given tasting notes so that could remember the names of the cheeses we might have liked. They make both cow’s and goat’s milk cheeses, the first one in the tasting was a goat’s milk cheese called Do Re Mi (all the cheeses have interesting names) that was almost like a cream cheese. I could see adding some grated garlic and herbs and using it to spread on crackers or even stuffing a chicken breast with it. The goat’s milk cheeses unlike the cow’s milk cheeses have a season and are limited quantity. One helpful hint here though is that this cheese can be frozen for later use. We tried a few more cheeses before coming to Bogart, a cow’s milk cheese that is aged for 90 days!! Now you’re talking… Another cheese that I really liked was Ouray that is available smoked or not smoked. The not smoked variety would make some killer mac and cheese. Toussaint which also comes smoked or not smoked was another favorite, it’s aged 4 months.
Since this is basically a food blog I wanted to highlight the cheese that we had an opportunity to sample. After we completed the tour we were taken back to the market for a cheese tasting. I was raised on cow’s milk cheese and not until recently have I been exposed to more than just cheddar (which I dearly love) and also artisan cheeses made from the freshest milk. And what could be fresher than using milk from the animals that live just yards from your cheese making facility. It was an interesting fact to learn that since these animals are raised on grass that the milk will taste a little different based on the grass they ate. Also with them being on an all grass diet, the milk is hormone and antibiotic-free which makes it more nutritious and lower in cholesterol.
I’ll try anything once (at least food-wise) so having a cheese tasting was right up my alley. The cheeses were arranged from soft to firm and mild to sharper in flavor. We were given tasting notes so that could remember the names of the cheeses we might have liked. They make both cow’s and goat’s milk cheeses, the first one in the tasting was a goat’s milk cheese called Do Re Mi (all the cheeses have interesting names) that was almost like a cream cheese. I could see adding some grated garlic and herbs and using it to spread on crackers or even stuffing a chicken breast with it. The goat’s milk cheeses unlike the cow’s milk cheeses have a season and are limited quantity. One helpful hint here though is that this cheese can be frozen for later use. We tried a few more cheeses before coming to Bogart, a cow’s milk cheese that is aged for 90 days!! Now you’re talking… Another cheese that I really liked was Ouray that is available smoked or not smoked. The not smoked variety would make some killer mac and cheese. Toussaint which also comes smoked or not smoked was another favorite, it’s aged 4 months.
While tasting the cheeses you can watch the cheese-makers through the glass window that separates the market from the creamery. You might even get a mini cheese making lesson.
For a full list of their award winning cheeses, programs and even to shop online you can visit them at their website sproutcreekfarm.org
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| A glimpse into the cheese making facility |
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| Colin in the aging room |
Have a favorite cheese, cheese maker or recipe you’d like to share?
Feel free to comment or follow!
Feel free to comment or follow!