{"id":13024,"date":"2014-10-23T12:38:05","date_gmt":"2014-10-23T16:38:05","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=13024"},"modified":"2014-10-23T12:38:05","modified_gmt":"2014-10-23T16:38:05","slug":"meet-maker-3-corner-field-farm","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/meet-maker-3-corner-field-farm\/","title":{"rendered":"Meet the Maker: 3-Corner Field Farm"},"content":{"rendered":"

Karen Weinberg, owner of 3-Corner Field Farm<\/a>, doesn\u2019t often take the easy route. She got a PhD in Industrial Organizational Psychology (\u201ca far cry from working with sheep,\u201d as she puts it) so she and her husband, Paul Borghard, could afford the 100-acre farm in Shushan, N.Y. Though it was a 3\u00bd-hour commute from her New York City apartment, Weinberg traveled there on each weekend to tend to the farm as a hobby.<\/p>\n

\"Sheep<\/a>

Photo Credit: WashingtonNYCounty.com<\/a><\/em><\/p><\/div>\n

Things changed 19 years ago, when Borghard accepted a job transfer that landed the family in France.<\/p>\n

\u201cMost farms in the New York region are on the industrial level, with the cows kept inside and milked several times a day,\u201d Weinberg said. \u201cWhen I saw French farms producing high quality products, I thought, when we come back, that\u2019s what I want to do.\u201d<\/p>\n

So that\u2019s what Weinberg and Borghard did, starting with a few sheep that they milked by hand, and then put in an infrastructure for milking. Weinberg began tasting different cheeses and took a couple of cheesemaking courses. First, Weinberg made yogurt, and then added dairy products as she learned to make them, like chevre and Camembert, and eventually raw-milk aged cheeses after she built an aging cellar.<\/p>\n

\"Shushan<\/a>

Shushan Snow<\/p><\/div>\n

\u201cI only make what I eat and like,\u201d Weinberg said. \u201cNot having an academic background in cheesemaking, I wouldn\u2019t be a good judge of cheese just by looking at attributes. I have to eat it myself.\u201d <\/p>\n

The farm makes many cheeses, but is most well known for its Shushan Snow<\/a> (pictured above), Fr\u00e8re Fumant<\/a>, and Battenkill Brebis<\/a>.<\/p>\n

Weinberg doesn\u2019t take the easy route when it comes to making decisions for the farm, either. 3-Corner Field only sells their products directly to clients like restaurants and farmer\u2019s markets – though the process may not bring as much income, Weinberg feels as though selling to distributors would sacrifice the quality of the product. And while most dairies wean lambs away from their mothers for their milk, Weinberg tried five different systems of weaning before deciding on what she believed was best for her animals: raising the lambs with their mothers for the first five weeks of their lives, only weaning them when they\u2019re physiologically able to digest grass.<\/p>\n

\u201cWe\u2019re missing a lot of the milk,\u201d Weinberg said, \u201cbut the lambs get a good start.\u201d<\/p>\n

\"3-Corner-Field-Owner-600x399\"<\/a>

Photo Credit: Image courtesy of 3-Corner Field Farm<\/a><\/em><\/p><\/div>\n

3-Corner Field Farm uses a pasture-based system, moving the sheep to a new pasture every day so they have the freshest, healthiest, (and most importantly, unfertilized) grass to munch on. Sheep are kept outside year-round, and have little hollows on the property for protection from extreme weather.  \u201cIf we kept them all in a big barn, it\u2019d be a lot less labor intensive,\u201d Weinberg said. \u201cBut it\u2019s not how those animals were designed to live; they were designed to put their heads down and eat until they\u2019re full, and then lay down and feel safe.\u201d<\/p>\n

Besides Weinberg, two people work part-time every day to put up the pasture fencing and bring water for the animals. Weinberg\u2019s two daughters work on the farm during the summer months, between semesters of school.<\/p>\n

3-Corner Field Farm holds an open house every year for customers to see the operation by taking a tour. \u201cWe can proudly show how our animals are,\u201d Weinberg said. \u201cI feel like I don\u2019t have to hide away what we do.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"

Karen Weinberg, owner of 3-Corner Field Farm, doesn\u2019t often take the easy route, but her cheeses show that her efforts pay off<\/p>\n","protected":false},"author":42,"featured_media":14995,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[82],"tags":[],"coauthors":[610],"class_list":["post-13024","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-for-retailers"],"acf":[],"yoast_head":"\nMeet the Maker: 3-Corner Field Farm - culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"Karen Weinberg, owner of 3-Corner Field Farm, doesn\u2019t often take the easy route, but her cheeses show that her efforts pay off\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/meet-maker-3-corner-field-farm\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Meet the Maker: 3-Corner Field Farm\" \/>\n<meta property=\"og:description\" content=\"Karen Weinberg, owner of 3-Corner Field Farm, doesn\u2019t often take the easy route, but her cheeses show that her efforts pay off\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/meet-maker-3-corner-field-farm\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:published_time\" content=\"2014-10-23T16:38:05+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2014\/08\/Battenkill-Brebis-3Corner-750x368.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"750\" \/>\n\t<meta property=\"og:image:height\" content=\"368\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Erica Mixon\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Erica Mixon\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/meet-maker-3-corner-field-farm\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/meet-maker-3-corner-field-farm\/\",\"name\":\"Meet the Maker: 3-Corner Field Farm - 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