The sheep are FAT! They arent getting fat, they ARE FAT!!!! We are in the final countdown to lambing which should start in the next week or so. All available fingers are crossed as we pray that the warming trend continues through lambing...temperatures above 20F can make ALL the difference in the world for the creatures.
We are definitely OPEN for Pizza By The Pond today!!!!!'
The cross country ski trail and sledding hill are freshly groomed and the weather is actually going to
co operate!!! The long term weather forecast is calling for a thaw for the rest of the week, this may be the last time we are able to ski the trails for the year! Take advantage of it while you can, but please remember, the use of the trails for x country ski ing and snowshoeing are for Pizza By The Pond customers only!
Every Saturday you can find me OUTSIDE at the winter version of the St. Paul Farmers Market (on the west side of the market on Wall Street)...alongside of the various meat, honey and bread vendors. Come enjoy the vigorous weather with us, after all a fresh cup of coffee never tastes as good as it does on a brisk winter morning :-) If your cold weather endurance just isnt what it used to be, you can take comfort in knowing that Golden's Deli is directly across the street from us, a great place to sit down and take the chill off. Of course, you can also purchase our cheese while visiting the farm during Pizza By The Pond!
The cheese that I currently have available are:
The Big Holmes( in goat)a young soft herbal goat cheese
The Black and Sassy: (aged version)a 4 month old aged soft goat cheese dusted with maple blossom ash, amazingly complex
Sweet Young Thang: a firm pasted goat cheese that in this youthful stage has a very milky/grassy finish.
That Funky Thang: an more aged frim pasted goat cheese with a robust beefy and pungent profile with a sharp nutty finish
Gabrielson Lake: A rich buttery raw jersey cow milk cheese aged since October. Very buttery with a mushroomy finish.
Ancient Blue Cedar: a limited edition of the native blue raw sheep milk cheese , the paste is hard and flinty, very grate-able .This cheese is simply loaded with native blue molds but the dry ness of the paste allows for a more "back seat " flavor profile allowing you to taste the complexity without being overblown by sharpness. A subtle tartness in the background highlights the complexity of the various blues.