Cheeses
Brenda has been working with experts to develop several cheeses with some of her Grade A sheep milk. Her first cheese is a fresh one, made from pasteurized sheep milk. She adds rennet to make a soft curd, and then hand ladles the cheese into mesh bags to drain. The cheese is scooped into tubs.
It is soft, creamy, rich and really delicious cheese, with a bright clean taste of the green grasses of the Hidden Springs Farm terroir. It's called "Driftless."
And Brenda is experimenting and learning every day.
She is making Driftless with fresh basil, extra virgin olive oil, and sea salt. Her newest cheese is Driftless
with honey and fresh lavender. And she is also planning to age some of the cheeses in her cave (the underground tunnel that runs from her husband's mental health clinic to the house).
Visit our online story: We update our story every time we make cheese or any other time something interesting happens and we have a chance to update. You can see what was going on the day we made your cheese, and learn more about what it's really like to live on a sheep dairy farm.
