#sheeps milk

[krinklekuts]

[forestduck]

[igourmetdotcom-blog]

Shepherd’s Way Farm is a true family business. Steven Read is the shepherd, his wife Jodi is the cheese maker and their 4 sons help to run and maintain the farm. They have hundreds of sheep that live, sleep and feed happily everyday at their farm in Nerstrand, Minnesota, about an hour south of Minneapolis.

A devastating arson fire in January 2005 destroyed more than 500 sheep and lambs and all of the animal housing. At the end of 2005, milking was suspended and cheese production continued on an extremely limited basis. With enormous community support, Shepherd’s Way has persevered, slowly beginning rebuilding and resuming full production in 2011.

Today, Shepherd’s Way Farms has a small foundation flock of approximately 200 dairy ewes and the renovated ‘new’ lambing barn is nearly finished.

Jodi Ohlsen-Read’s award-winning artisan sheep's milk cheesesare made in small batches, by hand, at their farm. Friesago was her first cheese. It is a natural rind semi-aged cheese with a dense texture and pleasantly mild flavor and a slightly nutty finish. A multiple award-winner, Friesago is versatile as a table cheese and as a cooking cheese.                                                             Pairs well with just about any white from Sauvignon Blanc to Chardonnay and loves a soft red such as Tempranillo. Friendly to all beers.

[forestduck]

[what-marsha-eats]

Milk from different animals offers unique characteristics, from fat content to flavor profiles, making them suited for various culinary uses. Cow's milk, one of the most common, contains around 4% fat and is produced in large quantities, ranging from 6 to 9 gallons per day. Goat's milk, with slightly less fat at 3.5%, has a distinct lemon and limestone flavor and is produced in smaller amounts, typically 0.5 to 0.75 gallons daily. Sheep's milk stands out with the highest fat content of 6%, producing 0.3 to 0.6 gallons per day and offering a rich, sweet flavor with hints of caramel and lanolin. These variations in fat content and taste make each type of milk ideal for producing specific cheeses like cheddar, gouda, and Swiss from cow's milk, chèvre from goat's milk, and Manchego and feta from sheep's milk.

[acuriousspeck]

For dinner I made this yummy steak salad. It has Romaine, steak, artichoke hearts, caramelized red onions, sheeps milk gorgonzola, toasted walnuts, balsamic reduction and my new favorite tomatoes kumatos. Gourmet.