great lakes dairy sheep symposium - the Department of Animal ...
great lakes dairy sheep symposium - the Department of Animal ... great lakes dairy sheep symposium - the Department of Animal ...
Conclusion This business in our country is going to grow more in the next few years. More people in México are getting interested in the consumption of sheep milk cheeses; especially the made in Mexico cheese - “our cheese”. People have tended to buy imported sheep milk cheese such as the Spanish types. We are the first organic sheep cheese producers in Mexico, and people will have the opportunity to eat fine Mexican sheep cheese. 90
Summary ARTISAN SHEEP MILK CHEESE Jodi Ohlsen Read Shepherd’s Way Farms Nerstrand, Minnesota, USA Shepherd’s Way Farms, Sheep Dairy/Farmstead Cheese – Steven Read & Jodi Ohlsen Read Farming since 1994; Cheesemaking since 1998 Products: 5 artisan sheep milk cheeses (two fresh, three aged – waxed and washed rind) Labor: Currently primarily family run; Designed to operate with 10-15 employees – 3-5 fulltime, 7+ part-time. Background Shepherd’s Way Farms is located just outside Northfield, Minnesota, approximately one hour south of Minneapolis. Currently, we have 450 ewes, and this season will milk 350-400. Prior to 2005, the flock was at 800 ewes and 500+ were milked. Shepherd’s Way Farms’ objective is to be a profitable family-based, value-added farm combining innovative technology, sustainable animal and land stewardship, holistic integration and community outreach. We use sustainable farming methods with cheese production on site. Dairy sheep and cheesemaking are the primary enterprises of Shepherd’s Way Farms. We have been making cheese since 1998 and have been at the current farm since 2001. Initially, we began Shepherd’s Way Farms to produce sheep milk to be sold through the Wisconsin Dairy Sheep Co-operative. After our milk production increased beyond the pace of contract fluid milk sales, we began our cheese market research. Through the research, we determined which styles of sheep milk cheese were in demand, which cheeses would directly compete, and how wholesale and retail pricing was structured. During this process we also established some early retailer relationships. After defining our audience and selecting the first cheese we wanted to make, we identified the necessary expertise and facilities to create an appropriate recipe and process. Friesago, an aged, waxed sheep milk cheese, was quickly well-received in the Minneapolis/St. Paul retail and restaurant circles. We carefully paced our sales not to outrun our supply. Our second cheese, a fresh cheese – Shepherd’s Hope (originally called Queso Fresco), was introduced to complement the Friesago and also did well. Each type of cheese we have added was chosen to balance the variety of cheeses we offer and to make best use of the milk, equipment and facilities, and cheesemaking skills available. 91
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Conclusion<br />
This business in our country is going to grow more in <strong>the</strong> next few years. More people in<br />
México are getting interested in <strong>the</strong> consumption <strong>of</strong> <strong>sheep</strong> milk cheeses; especially <strong>the</strong> made in<br />
Mexico cheese - “our cheese”. People have tended to buy imported <strong>sheep</strong> milk cheese such as<br />
<strong>the</strong> Spanish types. We are <strong>the</strong> first organic <strong>sheep</strong> cheese producers in Mexico, and people will<br />
have <strong>the</strong> opportunity to eat fine Mexican <strong>sheep</strong> cheese.<br />
90
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