Quantcast

Battenkill Brebis

Producer
3 Corner Field Farm
Country
United States
Region
New York
Size
8 ins diameter, 5-6 ins high
Weight
6 lbs
Website
www.dairysheepfarm.com
Milk
Sheep
Treatment
Raw
Classification
Firm
Rennet
Animal
Rind
Natural
Style
Cheddar-like
Grana / Grating cheese

Owned by Karen Weinberg and her husband Paul Borghard, 3 Corner Field Farm is a sheep dairy and cheesemaking operation located in the Battenkill Valley, near Shushan, New York.

Both formerly from Manhattan, Karen and Paul bought the farm in 1990, and now run a flock of 120 East Friesian milking sheep on the property. The sheep are rotationally grazed and moved to fresh pasture every 24 hours. Karen and Paul have worked hard to develop and manage the grazing, providing a wide variety of forage such as clovers, fescue, trefoil, wild oregano, timothy and cattails to enhance the animals' diet and improve milk quality.

In addition to cheesemaking, Karen and Paul also sell their lambs, wool and soaps at a number of Farmers Markets that they regularly attend.

During the season which runs from April to September, the sheep are milked twice each day. Every morning, Karen combines cooled milk from the previous evening's milking with the warm, fresh milk from the morning's milking to make cheese.

Karen makes a variety of cheeses, as well as a sheep's milk yogurt. The cheeses include the camembert-style Shushan Snow, Feta, and two versions of an aged, Basque-style sheep's milk cheese called Battenkill Brebis, one of which is smoked and called Frere Fumant.

Battenkill Brebis is made from raw milk. Milk is heated to 86°F and a mesophilic starter culture and traditional calf rennet are added. After the curds are formed, they are placed into cloth-lined cheese molds (the cloth leaves small indentations in the rind of the cheese that help the desirable molds to adhere and grow on the cheese aiding maturation). After pressing, the young Battenkills are brined for 24 hours and then transferred to the maturing cave underneath the main house.

Wheels are aged for a minimum of four months, and some are held for up to 18 months prior to release.

The texture is smooth, firm and dense, and pale, golden-ivory in color.

Flavors are sweet, herbaceous and rich with savory vegetal notes and hints of almonds and hay.

Sign up for cheese

Receive updates on all things cheese when you sign up for our newsletter.

Subscribe