Nettle Meadow Sappy Ewe
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Nettle Meadow Sappy Ewe
- Vegetarian Rennet
- Age: 3-6 Weeks
- Cow Milk
- Sheep Milk
- by Nettle Meadow Farm
- United States
Sappy Ewe is like a weekend in the Adirondacks captured in one craveable button. Nettle Meadow drizzles a maple syrup reduction over sheep’s and cow’s milk curds before shaping. The resulting subtle, complex sweetness is balanced by a slight tang and cozy notes of brown butter and hazelnut. A black pine ash-coated rind rounds out this bloomy New York beauty, which is best complemented by the warmth of Murray’s Spiced Cherry Preserves.
Cow Milk, Sheep Milk, Infusion of maple reduction, sea salt, lactic cultures, enzymes, penicillium candidium, Pine black ash.
- The animals at Nettle Meadow graze on fresh grasses and wild herbs at the farm in Upstate New York, resulting in flavorful milk that’s perfect for cheesemaking. * For Sappy Ewe, cow’s milk is combined with sheep’s milk, the high fat content of which brings extra richness to this cheese. * The mixed-milk curds are drizzled with a reduction of maple syrup from the foothills of the Adirondacks before they’re placed into molds. * The maple syrup adds some sweetness to the cheese without an overwhelming maple flavor. * The molds are styled after the French chèvre Crottin de Chavignol from the Loire Valley, giving the cheese its cylindrical button shape. * The young cheese is then coated in edible ash made from black pines found in local forests. Ash-ripening cheeses is a traditional practice in affinage that dates back centuries. * Sappy Ewe ages for three to six weeks, during which time it develops a bloomy rind formed by intentionally cultivated molds that “bloom” on the surface of the cheese, creating a mottled effect with the black ash. * This cheese is a true taste of New York terroir, so serve with a local cider or pale ale.
- Founded in 1990 by Lorraine Lambiase and Shelia Flanagan, New York’s Nettle Meadow farm is also an animal sanctuary that houses a menagerie of llamas, horses, donkeys, chickens, ducks, pigs, turkeys, cats, and rabbits.
- Lorraine and Sheila both left legal careers to move closer to home and realize their dream of living on a farm, surrounded by animals.
- Cheesemaker Sheila Flanagan transforms the farm's fresh goat and sheep milk to craft innovative, artisan cheeses.
- Sheep and goats are fed a diet of natural ingredients, including grasses, hay, grains, wild herbs, raspberry leaf, and garlic to balance their nutritional needs.
- A herd of working goats roams over 100 acres at a separate pasture close to Amsterdam, New York.
- The animals are at the heart of the operation, their website features the pictures and names of many of their goats along with a description of their personalities.