Located near Lyme, Connecticut, Beaver Brook Farm has been in the Sankow family since 1917 and was originally a dairy farm. Now owned and run by Suzanne and Stan Sankow, the farm covers some 175 acres. Sheep were first introduced here in 1984, and in 2002 dairy cattle were brought back to the farm. The Sankow sheep now number about 600.
The Sankows produce both sheep's and cow's milk cheeses, as well as ice cream, wool, lambs and other items, all produced directly from the farm.
Pleasant Cow is among several cheeses that they produce. It is made from Jersey cow's milk and aged for at least six months in a walk-in cooler, where cheeses rest on wooden racks while their flavor develops. The atmosphere is a constant 55°F, with 80% humidity.
The rind of Pleasant Cow is firm and butery-yellow in color, with a smooth interior texture. Flavors are mild, buttery and pleasingly aromatic - especially with cheeses made in the spring and summer months.