A happy and furry flock of about 1200 sheep meander through the green and rolling hills of the upper Hudson River Valley, making Old Chatham Sheepherding the largest sheep dairy in the United States. The East Friesian crossbred sheep are raised on organic fields and pastures and their health is meticulously maintained to ensure the best quality of life. This care and quality of life results in some of the best sheep dairy products in the country.
This award-winning Camembert-style cheese is made with a blend of cow and sheep milk that tastes of the verdant Hudson Valley grazing pastures. Spreading silkily across the tongue, the cheese is mellow and buttery with a nice tanginess to highlight the lushness. Named for Old Chatham owner, Nancy Clark, this cheese is a larger version of the Hudson Valley Camembert.
Farm / Company: Old Chatham Sheepherding Co
Cheesemaker: Benoit Maillol & Brian Booth
Proprietor: Tom & Nancy Clark
City, State: Old Chatham, New York
Milk Type: Blended
Milk Treatment: Pasteurized
Aging: 3 - 4 weeks
Size(s): 2 pound wheel