Our sheep's milk is a great dairy product--as good by the glass, or on a bowl of cereal--as it is
as a medium for cheese. Each cheese is made in single 4-5 pound wheels through the spring and summer and aged at least
60 days. The Madison Manchego, my version of the Spanish classic
is produced throughout the year, but is frequently sold out.
For the first time, THE BIG FARM Creamery has produced Pecorino Romano, the Italy's world-renowned sheep's milk cheese. And new this past season, an American sheep's milk classic, the Oswald West. These little three-quarter pound rounds of washed rind cheese deliver the silkiness and flavor of a high-quality brie with extra depth and texture that can only come from fresh sheep's milk.
None of our milk is
pasteurized or heat-treated, and as a result, these cheeses are about as full-flavored, and as nutritionally fulfilling
as you're going to find anywhere.
Cheese is available sporadically through the spring as the new milk becomes available. A sure bet is the Tamworth Farmers Market--starting weekly beginning May 11--every Saturday from 9 am to noon in the Unitarian parking lot at the junction of Route 113 and Main Street, Tamworth.
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