484 South Johnsburg Road
Warrensburg, NY 12885
Farm Tours every Saturday
Store open 11 AM - 3 PM
Closed Tuesday and Wednesday
It is hard to believe that it has only been eight years since Nettle Meadow's owners, Lorraine Lambiase and Sheila Flanagan, pulled up stakes in California, drove cross country, and started the business we now know as Nettle Meadow Farm and Cheese Company in Thurman. They were hobbyist cheese makers with a dream, ambition, four - yes four - goats, an epic work ethic, and I assume a wicked sense of humor.
Fast forward to 2012; the ladies have a growing herd now numbering three hundred seventy five goats, five dozen sheep, a national reputation as artisanal cheese makers, a contract with Whole Foods Market, a barn restoration carpenter on retainer, and I hope they still have their sense of humor.
We stopped in this weekend with some friends for Thurman's Farm Days, when the farm hosts an open house with music, barn tours, a fantastic buffet featuring dishes showcasing their selection of cheeses, and lots of photo ops with happy goats. Our friends Jeff and Lisa were there when we arrived, and they introduced us to their cousin Lorraine, who co-owns the operation with her partner Sheila.
|Co-owner Lorraine Lambiase leads the tour.|
After the tour we were treated to a buffet of dishes that the staff had prepared, each showcasing one of the farm's signature cheeses. Nettle Meadow's Kunik triple creme is perhaps the most famous and the most award winning cheese they produce. It is a blend of Jersey cow and goat's milk - imagine a brie like cheese with twice the creaminess. Out on the buffet they had paired this cheese with slices of fresh pear, nestled on crisps of bacon. Fabulous. We also had an opportunity to try a new chevre that is still in development - a port wine and cherry goat cheese. I do hope that this cheese goes into production soon. It was the hit of the afternoon. Many of their other chevres are "fresh" goat cheeses, and are sold in small tubs flavored with a variety of organic and natural flavorings - garlic and olive oil, horseradish, Tellicherry pepper & lemon, and maple walnut are just a few. They are not aged cheeses and they are usually sold frozen, but we have found that the the tubs are just the right size to to thaw out for individual parties.
My personal favorite is "Three Sisters", a semi aged firm cheese, made - as the name suggests - from goat and sheep milk, and Jersey cow cream. This cheese shows up frequently on area restaurant menus, including barVino in North Creek. It is a must try.
|Let' s play "King of the Hill"|
If you do stop in please let other readers know about your visit in the comments section.
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