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Tom and Nancy Clark purchased the 600-acre farm in Chatham, NY that makes up Old Chatham Sheepherding Company back in 1993. Their sheep dairy started with 150 East Friesian ewes and today the herd has grown to over 1000, the largest sheep dairy in the U.S. Milking is quite an undertaking but the crew at Old Chatham is expertly trained and milks more than 200 ewes per hour. At any given time, the farm is milking between 300-400 ewes. The sheep are mainly purebred East Friesisan but the Clarks have also crossed in Dorset/Finns genetics. Old Chatham produces sheep milk yogurt- plain and flavored, mold ripened cheeses like a mixed milk (sheep and cow) camembert and a sheep milk camembert. They also make a sheep’s milk blue. The cow milk used in the mixed milk cheeses is purchased from a neighboring dairy farm.
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Flagship - 1 lb.
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World's Best Mac and Cheese