The World of Cheese Culture Autumn 2011 Vol. 3 Issue 4
In this issue, the launch of Kinderhook Creek was featured. A bloomy-rind cheese made from 100 East Friesian sheep’s milk. “Kinderhook Creek has a silky, Cambert-style texture and a tangy, mushroomy flavor with hints of herbs”.
The World of Cheese Culture Summer 2011 Vol. 3 Issue 3
A fine summer recipe of Nancy’s Hudson Valley Camembert, Speck, and fresh Peach Crostini was shared by Caroline Wright who featured this particular treat inspired from Karen Weinberg, a cheese maker at 3-Corner Field Farm in Shushan, New York.
The World of Cheese Culture Autumn 2010 Vol.2 Issue 4
A great Article where local Anya Firisen, who just happens to be in 5th grade, made an excellent list of cheeses she thinks would go well in any kid’s school lunch. Old Chatham Sheepherding Companies Ewe’s Blue made the cut and this is what Anysa had to say. “Ewe’s Blue is a blue cheese that’s a bit sweet. It tastes nothing like Gorgonzola. It is made from sheep’s milk. I love to eat this with quince paste. (The farm that this cheese comes from in the Old Chatham Sheepherding Company near my house. I have been there many times.) “
Amtrak Arrive Magazine September/October 2008 Article: Garden of Eating by Liz Johnson
A fine mention of Tom and Nancy as one of the top Hudson Valley purveyors of Artisanal locally produced products.
Wine Spectator September 2008 Article: 100 Great Cheeses
100 great cheeses were presented from Old World classics to new stars developed by artisanal dairies. Hudson Valley Camembert was featured in high regard. “The texture of this cheese is superb-melt in your mouth creaminess.”
The World of Cheese Culture Winter 2008 Vol. Issue 1 Article: Blue for You by Janet Fletcher
Ewe’s Blue was mentioned as an excellent alternative to the traditional preponderance for Blue cheese made from cow’s milk.