Back to the Brine!

This Week at Saxelby Cheesemongers

It’s back to the brine!
Memorial Day weekend at Three Corner Field Farm comes to an end…

While most people spent their Memorial Day out at a barbeque or sipping frosty cocktails on a roof or in a park somewhere, I elected to head out to Three Corner Field Farm in Shushan, NY to get into the cheese (so to speak) with Karen Weinberg, Paul Borghard, and their two daughters Emily and Zoe. What better way to kick off the summer than cavorting with farmers and their sheep?!

Three Corner Field Farm is home to a whole caucophony of grass fed sheep and lambs who supply the farm with incredible cheeses, yogurts, and milk as well as lamb and wool. The farm is sustainable in every way, from their solar powered water system in the cheese house, to their implementation of a rotational grazing scheme for their sheep. Summer is the best time of year to visit Three Corner Field Farm; The pastures are gorgeous, rolling and green, the sheep are basking in the sun and mowing down the tall early summer grasses, and the milk is plentiful and insanely delicious.

People regard sheeps’ milk with a certain degree of suspicion, which I assure you is totally unfounded. On the contrary, sheeps’ milk is the stuff dreams are made of, more readymade vanilla milkshake than straight up milk. Look out for sheeps’ milk on Saxelby Cheesemongers’ shelves in a few weeks when production hits full swing. You won’t be dissappointed… To tide us over till then, however, I did manage to bring home some booty in the way of fresh cheeses and yogurts made by the skillful hands of Karen Weinberg.

Karen began her cheese making oeuvre with two cheeses, Brebis Blanche and Shushan Snow. The former is a fresh little button of sheeps’ milk goodness, with a light, nutty, almost citrusy flavor. Perfect for breakfast, lunch, dinner, or dessert, and absolutely sublime when drizzled with a bit of honey. Shushan Snow is a camembert-style cheese that when ripe, achieves an unprecedented degree of gooey-ness bound to make you grin and tap your toes. It’s flavor ranges from pure butter to distinctly herbal, with hints of the diverse grasses and plants that make up the sheeps’ daily smorgaasbord of grazing.

And then there’s the yogurt… oh, wonderful yogurt! Sheeps’ milk yogurt is amazingly rich and healthy, and is easier to digest for those who have troubles with cows’ milk products. Three Corner Field Farm’s yogurt has the consistency of a Greek style yogurt, dense and heavy enough to sustain you through an Arctic winter. Ok, that might be a slight exaggeration, but it does make cows’ milk seem pretty wimpy in comparison.

I packed a cooler full of these sheep milk goodies, so stop on by the shop this week and try something new!!

Also, if you want to hear more sheepy stories, check the blog later tonight for a more in depth profile of Three Corner Field Farm. It’s a farm to marvel at, let me tell ya.
Reminders and such:

A Day A Whey (the sequel!) is coming up this Sunday, June 3rd

Don’t miss a fantastic day trip to Valley Shepherd Creamery in New Jersey
We’ll see a working sheep dairy in action, from cheese making to the cheese cave, and finish up our day with a picnic on the farm.

The bus is filling up fast, so get your tickets today!

Tomorrow Night, Wednesday May 30th, join Saxelby Cheesemongers at Jimmy’s no. 43 for a rollicking tasting of artisanal chocolate, cheese and beer!

Enjoy delicious custom pairings dreamed up by cheese geek Anne Saxelby and chocolate and beer geeks from New York’s own home brewers club.

The festivities start at 7:00 pm and finish at 9:00 pm.

Jimmy’s no. 43
43 7th Street between Bowery and 2nd Ave.

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