I grew up next to this quaint little working farm in the Hudson Valley. I spent many days here as a child making bread and mint jelly, getting my shoes nibbled on by goats and watching baby pigs run around chasing each other.
And many years later, I still try and visit as often as I can. But it has changed and grown quite a bit since those days...they have tons of summer camps and programs now, some new animals and a big beautiful creamery. The cheese maker, Colin, is a wonderful guy who can rock a plastic hair net better than most. He loves cheese more than any other person I've ever met and really, it's amazing. Seeing someone as passionate as him about their job is so refreshing.
Colin let me come in and photograph him make their award winning cheese. How lucky am I?
Cheese making is truly an incredible process that requires so much more than we think. And if there's one thing that I learned from this...it's that in many many ways, more so than one...cheese making is NOT for the weak, you guys. I came home reeking of aging cheese and milk with my pants soaked up to my knees...and I didn't even do any of the cleaning or vigorous work that requires those cheese making muscles. But don't get me wrong, it's all still awesome!
To read more about the process, how awesome Colin is, get the recipes below and learn more about Sprout Creek Farm check out my story in the Spring issue of FOLK Magazine.
Colin's Mac n Cheese:
Savory Goat Cheesecake:
Happy Spring!!