Ewe's BlueMADE BY OLD CHATHAM SHEEPHERDING COMPANY IN OLD CHATHAM, NEW YORK
Ewe guys! You're gonna love this go-to blue from Old Chatham. This side of the Atlantic, it’s the closest cheese to the French classic Roquefort. But, unlike Roquefort, which can be pretty biting, Ewe’s Blue’s peppery blue veins are balanced by sweet, rich, 100% Hudson Valley sheep’s milk cream. Baa-aaaa.
Ever since 10-year-old Tom Clark won a blue ribbon for his Hampshire sheep at the Dutchess County Fair, he knew he wanted to someday raise a flock of his own. Now, he and his wife, Nancy, own the largest sheep dairy in the United States.
Tip of the tongue
This story of The Boy & The Sheep pairs well with The Girl & The Fig – fig jam, that is. Spread, eat, repeat. Also delicious broiled over vine-ripened tomatoes.