After learning that only 1%t of sheep's milk cheese in America is produced in the United States, farmers Colleen and Michael Histon started Maryland's first sheep creamery. Shepherds Manor Creamery is located in New Windsor and produces cheese and soap:

Colleen had no experience in cheese making before they decided to pursue it professionally. She took two weeks of classes at the Vermont Institute for Artisan Cheeses, as well as annual classes held at the Dairy Sheep Association of North America Symposium.

Now she makes four different types of cheese: a salt-brined feta, one of the most traditional forms of sheep cheese; a Colby, for those who are timid about trying sheep cheese; a farmer’s cheese, which is mild tasting and semi-soft so that it is spreadable; and the Tomme, her artisan cheese with a hard rind.

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Photo by Keven Law