County Route 64
On 3-Corner Field Farm we use husbandry practices that allow our sheep and lamb to live in a natural environment eating just the types of grasses and legumes that nature intended. We believe there is an environmental advantage to living "light on the land", and that it is more humane, as well. One significant result from this type of farming is that food produced in this manner is tastier and healthier.
Our respect for these old-fashioned practices extends to the cheese making room as well. Cheeses produced using traditional practices: using small batches of raw milk, hand cutting and stirring of curd, and aging in a "cave-like" environment, produce some of the world's most renowned cheeses. Many of these cheeses are made from sheep's milk because it produces cheese whose texture and taste are incomparable.
All of our aged cheeses are made from raw sheep's milk. In keeping with U.S. regulations, our younger cheeses are made with milk pasteurized at the lowest allowable temperatures. Our traditionally-made, artisanal sheep's milk cheeses and our yogurt are all produced on the Farm, and sold only when at their best age or degree of ripeness. Fresh cheese is made each week in small batches to insure that the milky goodness is at its best. Contact us if you have questions or are looking for that special cheese to add to a cheese plate or to give as a welcomed gift.
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Sheep's milk cheeses and yogurt, pasture fed lamb.
|Certifications & Production Methods||Pasture Raised|