Quantcast

Brebis Blanche

Producer
3 Corner Field Farm
Country
United States
Region
New York
Size
1.5 ins diameter, 2 ins high
Weight
4oz
Website
www.dairysheepfarm.com
Milk
Sheep
Classification
Soft
Rennet
Animal
Rind
None

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. Brebis Blanche is a fresh lactic style cheese. This means that the evening before production, cultured milk is allowed to sit out overnight in order to develop the lactic acid necessary for cheesemaking. The following morning a curd has formed, which is then gently ladled into small 4 ounce molds or plastic containers and allowed to drain naturally. The resulting cheese is fresh, sweet and tangy with full, milky flavors. The texture is fine and smooth, yet dense and rich. Brebis Blanche is available in plain, lavender, and French herb flavors.

Sign up for cheese

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

Subscribe