Sprout Creek Farm (in Poughkeepsie, NY) is two hours and a whole world away from New York City. The Cheesy Fieldtrip was organized by Anne Saxelby (of Saxelby Cheesemongers) and Matthew Scott (wine distributor and avid foodie). A busload of us sleepy city folk were lead on a tour of the farm, covering the barn, the dairy center and educational facilities. We were introduced to a sizeable herd of goats - totally stinky, but so gentle and peaceful, nibbling away on whatever they could clamp with their teeth. The cows were out grazing on the pasture – an assortment of breeds which the farm insists on not only for their use as an educational tool, but also for the unique blending of the milks for cheese making.
And yes, there was cheese. Sprout Creek is best know for their cow’s milk cheeses Toussaint, Ouray and Barat, which are essentially the same recipe in three different sizes (which gives each one a slightly different taste and texture). They are making some fantastic goat’s milk cheeses too, and even a goat-cow’s milk blend, washed in a brine solution. You can find their cheese at Anne’s shop, and occasionally at the farmers markets in New York City. They also sell the cheese on their website, http://www.sproutcreekfarm.org/. They make for great winter snacking, with a crisp gala apple, and a pint of stout beer. Check out my photos from the trip.