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How-To

Prizewinning Cheese from Sheep's Milk

Fine Cooking Issue 19

Sheep’s milk makes a uniquely rich and flavorful cheese but, until eight years ago, no sheep’s milk cheese was made in this country. Then a small sheep dairy in New York’s Hudson River Valley began experimenting with hand-crafted cheeses. Today, the Old Chatham Shepherding Company in Stuyvesant, New York, uses primarily sheep’s milk to make its cheeses. In 1995, the dairy’s Hudson Valley Camembert won a blue ribbon from the American Cheese Society. One expert calls the dairy’s Saint André style cheese “lush, creamy, and rich as ice cream.”

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