Ledyard, Meadowood Farms, New York

by dccheese on June 27, 2013

in American-NewEngland,American-Northeast,Brews,Cheese!,Cheesemakers & People,NY Cheese,Sheep

The latest entry in our Summer of Sheep series is yet another delicious discovery brought to us by Twitter. I’m not sure who followed whom first, but my heart skips a beat every time a cheesemaker starts to tweet. Cheese is a social food, after all, and social media can help bring cheese lovers together with their next favorite cheese. Meadowood Farms, situated on Cazenovia Lake in Central New York, is a dairy farm originally established in 1910. After being abandoned in the 1980s, the farm was recently purchased and restored by Marc Schappell and Tom Anderson, and is now home to a herd of Belted Galloway cattle and flock of East Fresian sheep. Veronica Pedraza, a former monger at Saxelby Cheesemongers, is making several varieties of sheeps milk cheeses in small and seasonal batches.

meadowood farms ledyard cheese | cheeseandchampagne.com

I happened upon their Ledyard on the first stop in my annual summer NYC cheese pilgrimage, the brand new Campbell Cheese & Grocery in Williamsburg. (Seriously, I don’t know what the cheesemonger-to-population ratio is in Brooklyn, but I’m jealous.)

Ledyard, Meadowood Farms, New York

Ledyard is a young, soft and bloomy, grape-leaf wrapped cheese washed in a local Empire Brewing Co. beer. (Matt at Cheese Notes notes that the beer is itself infused with local Concord grapes.) It’s a little yeasty like robiola, and fruity and a little funky thanks to the beer. Mine was pretty ripe, and that luscious oozing creamline could not be contained for the duration of my photo shoot.

Ledyard, leaf-wrapped, sheeps-milk cheese

(Neither could my nearly 3-year-old, who begged for bites with her breakfast.) Assuming you’re eating it later in the day, definitely pair it with beer, though nothing too heavy.

#curdkid eats ledyard

Also available from Meadowood Farms: Rippleton, Lorenzo, Strawbridge and Ten Eyck. I hope to get my hands on Rippleton, a washed-rind, Reblochon-style, before leaving New York. As for the names of their cheeses, John Ledyard built the Lorenzo estate that sits on Rippleton Road at the south end of Cazenovia Lake. I’m partial to names that draw from their location, so I was happy to learn of the connection. (It’s all about terroir….) Follow @Meadowood on Twitter &/or Facebook to find out where they’re shipping their fabulous cheeses next.

{ 1 comment }

laurasmess June 28, 2013 at 3:40 am

Oh wow. This cheese looks so incredibly oozy, delicious and creamy. I am a big fan of soft cheeses but I’ve never tried one wrapped in vine leaves… nor one that’s been washed with beer. I wish I could try it! I’d imagine that it’d be hard to come by here in Western Australia though. Darn it. I’ll have to live vicariously through your shining and happy 3 year old (she looks so excited to eat it!) x

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