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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.

THE BIG FARM Creamery produces Pecorino Romano, the Italy's world-renowned sheep's milk cheese. And now, with improved aging techniques to ensure success every time, an American sheep's milk classic, the Oswald West. These little half 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.

THE BIG FARMSTAND is closed for the winter. A sure bet for cheese is the Tamworth Farmers Market--see our Calendar page for times and locations.

Or if you're in a cheese emergency, contact me by email at paul@thebigfarmcreamery.com.

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