Hi-dee-ho, neighbors! I am so sorry I didn’t get a blog post out last week, but here’s one for you today!!
First off, we have a winner for the Great Parm Giveaway!! THANK YOU to everyone who entered, and shared some great insight with me on what you love on my blog! The lucky random Miss Cheesemongerer was Phil C., who has big plans for his parm, including Fettucine Alfredo with morel mushrooms and chives, minestrone soup, parm-embellished carpaccio, and plain with a glass of Valpolicella. Now there’s an epicurean! CONGRATULATIONS, Phil! Your basket o’ cheese is on its way! Please share those recipes with us if you can!
Now for today’s post! I want to introduce you to Garrett’s Ferry from Many Fold Farm in Georgia! I absolutely loved discovering the work of husband and wife owners, Ross and Rebecca Williams. They’ve built their flock of about 200 sheep, 800-ish chickens, and thousands of fans by taking the greatest of care with their flock management and cheese making. Sheep, you say? Yes! Many Fold Farm makes four cheeses, all from sheep’s milk: Condor’s Ruin (of which I have heard many great things, but have never had the pleasure of tasting); Brebis, a fresh sheep’s cheese; Rivertown, inspired by Camembert; and Garrett’s Ferry, a sheepy take on goat crottin that’s aged for 3-6 weeks.
The Garrett’s Ferry is about the size of a small can of tomato paste (but much more delicate!). Its wrinkly, eggshell-white rind is paper thin and marked with criss-crosses on the top, most likely from the aging room. The paste is gorgeous, clean white, and since my round was on the young side, still pretty firm. It smelled wonderfully fresh and creamy to me, with a little bit of smokiness that I found surprising! The aroma instantly transported me from the busy city smells of SF to the farm. I could close my eyes and see a sheep looking back at me from a field.
Tasting Garrett’s Ferry was a real delight—it tasted fresh and milky, with a soft, slightly sticky and granular mouthfeel. Again, the slight smokiness makes a guest appearance, which really made me wonder what those sheep were eating, as it’s not a smoked cheese. What could it be, readers? What has your tasting experience with Garrett’s Ferry been?
I would use this as an alternate to goat crottin on the cheese board any day. Delicious sheep’s milk is relatively uncommon, so you know your host cares if it makes its way to the cheese platter!