{"id":30569,"date":"2017-05-24T10:32:42","date_gmt":"2017-05-24T14:32:42","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=30569"},"modified":"2019-06-25T11:44:11","modified_gmt":"2019-06-25T15:44:11","slug":"planet-cheese-pass-lox-please","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/planet-cheese-pass-lox-please\/","title":{"rendered":"Planet Cheese: Pass the Lox, Please"},"content":{"rendered":"

\"Planet<\/a>
\nPlanet Cheese<\/strong><\/a> is a weekly blog devoted to everything cheese: products, people, places, news, and views. James Beard Award\u2013winning journalist Janet Fletcher writes <\/em>Planet Cheese from her home in Napa Valley. Janet is the author of <\/em>Cheese & Wine, <\/em>Cheese & Beer, and <\/em>The Cheese Course and an occasional contributor to <\/em>culture<\/strong>. Visit <\/em>janetfletcher.com<\/a> to sign up for <\/em>Planet Cheese and view Janet\u2019s current schedule of cheese appreciation classes.<\/em><\/p>\n

\n

Fresh, spreadable goat cheeses are a dime a dozen. But a little tub of lemony sheep cheese that tastes like the most delicate cream cheese ever? Well, that\u2019s something to get excited about. With Danish rye and radishes\u2026or bagels and lox\u2026you will quickly be scraping the bottom of the tub.<\/p>\n

Green Dirt Farm<\/a>\u2019s fresh sheep cheese is about the simplest sort of cheese one can make. The pasteurized milk is cultured and left to ferment overnight. The acidity slowly builds, a tiny bit of rennet helps things along and eventually there\u2019s curd. As gently as possible, the curd is scooped into bags, hung up to drain for eight hours, then salted and packed. Ta-da. The date stamped on the bottom of the tub is 60 days from the make day, and the fresher the better.<\/p>\n

I sampled a month-old tub recently and it had a bright, clean, cultured flavor with no sheepy aftertaste. The texture was tender and less dense than most fresh ch\u00e8vres, lighter and less sticky than cream cheese. The only other time I have tried it, it was fluffier, so probably younger. Keep an eye on that date stamp. The creamery makes flavored versions\u2014one with nettles and garlic, another with chilies\u2014but give me the plain.<\/p>\n

Like so many American sheep dairies, Green Dirt Farms has struggled to thrive, but this year the owners have a promising new strategy. They are attempting to shift their 120 ewes to July lambing, instead of having the usual baby boom in late winter to spring. If it works\u2014and so far, so good\u2014the creamery will have fresh sheep\u2019s milk in the fall, in time to meet the holiday demand for cheese.<\/p>\n

\n
\"Sarah

Sarah Hoffman<\/small><\/em><\/p><\/div>\n<\/div>\n

\u201cAbout 40 percent of artisan cheese sales happen in November and December,\u201d says Sarah Hoffman, co-owner of this Weston, Missouri, farm. \u201cThat\u2019s when we have only hard cheese to sell and low or no inventory on fresh cheese.\u201d<\/p>\n

Hoffman\u2019s breakthrough idea was to partner with some other sheep farms in the area. They will provide her with spring and summer milk, until the Green Dirt Farm ewes, their lambs weaned, report to the milking parlor in the fall. The objective is to have a milk supply year-round, which could finally make the business pencil out.<\/p>\n

Hoffman and her husband, John Spertus, met as medical students in San Francisco many years ago. They moved to rural Missouri in 1996 to raise their young children on a farm. Hoffman no longer practices medicine\u2014she was an internist\u2014but Spertus, a cardiologist, still does. (Let\u2019s hear it for cheese-loving cardiologists.) Alas, their land wasn\u2019t suited to farming row crops, so they turned to sheep and Hoffman began teaching herself to make cheese.<\/p>\n

Mistakes were made, including trying to improve their flock by cross-breeding with a hardier non-dairy breed. \u201cThat was quixotic,\u201d admits Hoffman. \u201cYou really have to milk dairy sheep.\u201d<\/p>\n

Making beer-washed cheese in the same facility as yogurt also proved unwise. The beer yeast invaded the yogurt and shortened its shelf life, so they have had to suspend yogurt production until they can segregate it.<\/p>\n

Getting ewes and rams to do their thing in the \u201coff season\u201d requires a rather complicated dating ritual, but the method is natural and it\u2019s working. If Hoffman succeeds with this novel approach, it could be a model for other sheep farms wrestling with the bottom line.<\/p>\n

In Northern California, look for Green Dirt Farm fresh sheep cheese at Star Grocery (Berkeley); Freestone Artisan Cheese<\/a> (Freestone); SHED and Dry Creek General Store<\/a> (Healdsburg); Woodlands Market<\/a> (Kentfield); Mill Valley Market<\/a> (Mill Valley); Market Hall Foods<\/a> and Sacred Wheel<\/a> (Oakland); Cowgirl Creamery<\/a> (Point Reyes Station); Driver\u2019s Market<\/a> (Sausalito); Sacramento Natural Foods<\/a> (Sacramento); and Bi-Rite Market<\/a>, Cowgirl Creamery<\/a>, Gus\u2019s Community Market<\/a>, Other Avenues<\/a>, Say Cheese<\/a>, and William Cross Wine Merchants<\/a> (San Francisco). Or buy online at www.greendirtfarm.com<\/a>.<\/p>\n

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<\/center>
<\/center>\"Planet<\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n
 <\/div>\n","protected":false},"excerpt":{"rendered":"

Try Green Dirt Farm’s fresh sheep cheese as a substitute for cream cheese<\/p>\n","protected":false},"author":85,"featured_media":30570,"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":[10],"tags":[1120,10219,14946,14958,855,2822,1108,13127,14947,14950,638,3742,14955,1131,14945,8278,14954,14953,1132,14948,14852,14943,14956,14951,13664,14949,14944,14957,14952,2488],"coauthors":[305],"class_list":["post-30569","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-artisan-cheese","tag-bagels","tag-beer-washed-cheese","tag-bi-rite-market","tag-chevre","tag-cowgirl-creamery","tag-cream-cheese","tag-drivers-market","tag-ewes","tag-freestone-artisan-cheese","tag-goat-cheese","tag-green-dirt-farm","tag-guss-community-market","tag-janet-fletcher","tag-john-spertus","tag-lox","tag-market-hall-foods-and-sacred-wheel","tag-mill-valley-market","tag-planet-cheese","tag-rams","tag-sacramento-natural-foods","tag-sarah-hoffman","tag-say-cheese","tag-shed-and-dry-creek-general-store","tag-sheep-cheese","tag-star-grocery","tag-weston-missouri","tag-william-cross-wine-merchants","tag-woodlands-market","tag-yogurt"],"acf":[],"yoast_head":"\nPlanet Cheese: Pass the Lox, Please - 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