Valley Shepherd Creamery is an artisan cheese making farm in Long Valley, New Jersey, and the winner of Edible Communities' New Jersey Food Artisan award in 2009.[1]

History

The business was started in 2005 by Eran Wajswol with 120 acres (0.49 km2) in Long Valley, New Jersey. 20 varieties are made, including Dutch farmstead, Alpine cheese, a Basque shepherd cheese similar to Idiazábal cheese, farmer cheese, ricotta, and a blue cheese. The milk comes from sheep raised on the farm and some cheeses are made with a mix of sheep's milk and local cow's milk. An on site shop sells the cheeses, and there are tours of the spring lamb births, as well as the milking and cheese making areas.[2][3]

See also

References

  1. ^ "Valley Shepherd Creamery" (PDF). Edible Communities. Spring 2009. Retrieved 2009-04-21.
  2. ^ "Valley Shepherd Creamery". Bergen Record. April 15, 2009. Retrieved 2009-04-21. The owner of Valley Shepherd Creamery, Wajswol thrives on the pressure to keep up with the growing demand for his artisan sheep's milk cheese. Each one of the 20 varieties -- from the creamy, tangy Califon Tomme to the earthy, nutty Oldwick Shepherd -- is crafted from hormone-free and antibiotic-free sheep, which feed on pastures in the heart of Washington Township.
  3. ^ Feeney, Kelly (August 5, 2007). "Ewe Go, Cheese Lovers". New York Times. Retrieved 2009-04-22. Eran Wajswol, who operates Valley Shepherd Creamery with his wife, Debra, is eager to share his knowledge of cheese making. If you want to learn, the creamery's tours and cheese-making classes may be of interest. But if you just want to taste, you can do that, too: The Sheep Shoppe offers samples.

External links

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