Down on the Biodynamic Farm
THE HUDSON VALLEY IS KNOWN far and wide as a hub of world-class cheese production, and cheesemakers in the region have been busy throughout the spring season developing new cheeses to pair with that fresh summer salad or grilled meat.
Newcomer Miracle Springs Farm in Ancram (Columbia County) has three new goat cheeses in the offing. Farm owners Jaimie Cloud, an educator and founder/president of the Cloud Institute for Sustainability Education, and David Levine, cofounder/CEO of the American Sustainable Business Council, restored the historic 227-acre farm, and a team of farmers (Raine Owens, Jeremy Spesard and Rene DeLeeuw) utilize biodynamic principles, rotational grazing and a host of other earth-friendly practices to produce the farm’s fruits, vegetables and cheese.
Rory Chase, of Chaseholm Farm Creamery, oversees production of the farm’s cheeses, which currently include Simply Chevre (mild, soft and creamy—perfect for those new to goat cheese); Savory Chevre (with a bright, complex flavor from a Tellicherry peppercorn coating); and Camembert-Style (clean and buttery, with a delicate mushroom flavor). Two new cheeses—a Morbier-style and Tomme-style cheese—are in development.
The cheeses can be purchased online, at the farm store (opening the first Saturday in June), at local farmers’ markets (including Millerton, Amenia and Cornwall), as well as local markets, including Adams Fairacre Farms (Poughkeepsie), Peck's Market (Pine Plains), Millerton Fresh Market (Millerton), High Falls Food Co-op (High Falls), and Taft Farms (Great Barrington).