Woodcock Farm is located near Weston in the Green Mountain region of Vermont. Here, Mark and Gari Fischer run a flock of East Friesian dairy sheep that graze across the farm's 45 acres.
Milk from the sheep goes into the production of a their award winning cheeses. They also buy in high quality cow's milk from their neighbors at Taylor Farm, which has allowed them to expand their range of cheeses. They now produce some cheeses made entirely from cow's milk, as well as some made with a blend of the two milk types. Their cheeses include Timberdoodle, Weston Tomme, Cloud 9 and Summer Snow.
Timberdoodle is made from either 100% cow's milk (during the winter months), a blend of cow's and sheep's milk (fall and spring) or 100% sheep's milk (summer). Cheeses are washed with brine as they age, which gives the rind a golden-red appearance, interspersed with a light dusting of white candidum mold.
Due to the seasonal changes with the milk blends and composition, flavors vary quite markedly during the year.
Cheeses made with pure sheep's milk carry sweeter, more herbaceous notes, while the cow's milk versions have a decidedly more buttery and rounded flavor.