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Nettle Meadow Sappy Ewe

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If a cheese started living in a log cabin in the Adirondacks, it would be Sappy Ewe. A mix of sheep and cow's milk is infused with a maple reduction, then enveloped in a black pine ash rind. A touch sweet, a touch tangy, this cheese will whisk you away to the crisp air of autumn mountains.

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Just the Facts

United States
New York
Milk Type
Cow, Sheep
Rennet Type
3-6 Weeks
5 oz

Pour a glass of...
  • Cider

    Brie and apples, cheddar and apples – both delicious! Why not extend that deliciousness to apples in liquid form? Enjoy cider and cheese for a pairing to remember.

    English style: drier, more like a beer, with nice acidity.
    Pair with: Just about anything but we love it with firm natural rind cheese, like Landaff.

    Basque/Normandy : barnyardy and funky, but still with a little sweetness.
    Pair with: A beefy washed rind, like Grayson to contrast the sugar and bring out the funk.

    American Cider: often, but not always on the sweeter side.
    Pair with: Sweet and earthy Bleu Mont Bandaged Cheddar or malty Bleu d’Auvergne.

  • Farmhouse Ales & Sours

    Farmhouse, Saison, Bière de Garde, Lambic, Sour Beer

    Farmhouse ales, instead of being driven by malt or hops, depend on the yeast for their distinctive spicy, floral, and tart flavors. Commonly made by brewers in France and Belgium, farmhouse ales are usually light in color and body and quite effervescent. From time to time, brewers allow wild yeasts to ferment the beer, resulting in a brew that falls somewhere in between pleasantly bright to bracingly sour.
    Pair with: Mushroomy Brie Fermier or funky, bacony Epoisses are matches made in heaven.

  • Pale Ales & IPAs

    Hoppy Beers - Pale Ale, IPA, Amber, Red Ale

    Hops, glorious hops! Think of hops as the seasoning for beer: they lend the bitter yin to balance malt’s sugary yang. In IPAs and other hoppy beers this humble flower takes center stage. Flavors range from grassy to grapefruit, earthy and dry to resinous pine, depending on which hop varietals are used.
    Pair with: Cheeses with enough body to stand up to the bitterness, like clothbound cheddar or aged Gouda.

Lorraine Lambiase and Sheila Flanagan have tended to their glorious farm in the Adirondack Mountains since 1990 - dozens of sheep, over 300 goats and a couple of llamas living off of the land and providing their milk to be turned into some of America’s most incredible cheeses. Their signature cheese, Kunik, is a triple creme made from a blend of goat and cow’s milk and is NOT to be missed!