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Brebis Blanche - 4oz

$14.95
each
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To keep this perishable product at its best, expedited shipping is required

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Description

Made by solar-powered 3 Corner Field Farm in Shushan New York. This is a unique button of fresh sheep milk cheese that offers just the right amount of saltiness alongside fresh and rich sheep milk flavors. A dab of honey on this cheese and a slice of baguette makes a complete meal in our opinion.
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Region New York
Country of Origin United States
Producer 3 Corner Field Farm
Cheese Type Fresh-unripened
Type of Milk Sheep
Flavor Profile Mild
Rennet Type Microbial
About The Producer Arrow down

3 Corner Field Farm

3 Corner Field Farm


3 Corner Field Farm is nestled in the Battenkill River Valley at the foothills of the Green Mountains on the border of New York and Vermont. They are one of the few farms in the country that milk sheep for making cheese and yogurt. The sheep are raised with care and respect on beautiful, organically managed pastures, and are never given hormones or unnecessary antibiotics. They are raised outdoors, on pasture, eating natural grass, clover, and alfalfa..

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Serving and Caring for your cheese

Caring for Your Cheese

How much cheese should I buy?

We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.

How should I serve my cheese?

You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.

Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.

Can I eat the rind?

Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.

What do I do about the mold on my cheese?

Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.

How do I store my cheese?

Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.

How do I wrap my cheese?

Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).

Enjoy!

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