Sprout Creek Farm

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.

Comments

[JR]

Peccole - I hope you have the opportunity to taste a much wider variety of cow's milk cheeses.

[Peccole Ranch real estate]

Cheese from cow's milk is great but I find goat's milk a little bit tastier. I don't know why but it's just that way for me. :) But this one might be a little different, I have a feeling.

[burberry scarf sale]

looks so delicious!

[MONCLER TAPAJOS Blue]

onsequently, it frequently looks like almost all of the crowd has chosen to get roaring drunk just before they arrive in this area. Which could possibly be excellent enjoyable when the climatic conditions is apparent, and the temperatures aresomeplace mentioned before the freezing mark. But if it could be 30 degrees or decrease, and yes it actually is drizzling or raining or snowing, this is not an area wherever you want to spend six or eight hours standing all over with two million within your finest (drunken) pals

[oakley frogskins]

it was so good. I didn't know about it, and this was the first blog I clicked on, and now I know more about it!! Thanks for the info!

[Paula]

I recently did a blog post on Reypenaer Cheese - have you come across it? You might want to check it out - the secret is in how the cheese is naturally matured! http://www.21stcenturyvillage.com/blog/index.php/dutch-cheese/