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The Art of the Cheese Board

Sadie Hill, Cheesemaker, Two Goats Creamery

How did you become interested in cheese?

I began raising goats in the spring of 2017, purchasing two immensely entertaining and snuggly Nigerian Dwarf sisters we named Cheddar and Gouda. As anyone who has had goats knows, somehow the number of goats you own grows at an alarming rate, and so I started adding to our little backyard herd with the third goat Eleanor, who was already in milk. I made my first raw goat milk feta shortly after and was hooked on cheese making. I read every book I could find and experimented with goat milk and raw cow milk cheeses. I traveled all of New England visiting micro dairies of small artisanal cheese makers. I began breeding and selling Nigerian dwarf goats and  collecting milking bloodlines from some of the top breeders in New England. Less than a year after purchasing my first goat I was in the backyard delivering them. The farming part of cheese making however was short lived, and due to some big life changes, I closed the farm. In the fall of 2018 I began teaching cheese making classes to homesteaders, foodies and chefs alike. 

How many types of cheese do you make? 

I have tried my hand at many, but some popular varieties are:

“Chevre Spreads” (honey and fig is one of my favorite combos)  

“Rock Harbor” (ash aged goat cheese aged 60 days)

“Fresh Chevre”  (selectively made in the spring and summer)

“Goat Milk Feta” (a seductively creamy feta)

What should a novice cheese buyer look for?

Be adventurous when selecting new cheeses! If you like bold and spicy flavors, you’re going to like stronger cheeses such as cheddars, gruyère and blue. If you are more of a mild flavor person you will probably lean towards brie, fresh goat and Havarti. 

Some of your favorite items to serve with your cheeses? 

Wine, of course! Hard cider and brie also pair very well. On a cheese board, I always have a cured meat, dried or fresh fruit, and a jam. I also like star fruits and figs for visual appeal. Cheese boards are all about variety and texture. 

Do you find there is seasonality with cheeses? 

Absolutely! Every cheese has a time of year when it is at its peak. Factors include the milking cycle of the animals, grazing patterns and maturing times. Spring cheese, like soft goat cheese, is fresh and young. Summer is peak milking season of rich milk, so think blue, mozzarella and 12-month aged cheddar. Fall is best for semi-mature cheese with the spring milk, like cheddar aged over one year. Winter is perfect for stilton. 

Tell us about your classes.

Classes are held in Wellfleet in a beautiful open concept house. They are three hours long and I pick what cheeses people will learn that day. It is a hands on class and you will leave with the skills and knowledge to make cheese at home. A small recipe book is included with some helpful tips and a list of good resources for sourcing different kinds of milks and other supplies. Classes are complete with a small artisan cheese tasting paired with a wine or other beverage. It’s a laid-back, homey feel where people are free to jump in and get their hands dirty, ask questions and mingle. 

Learn more on their Facebook page and on instagram @twogoatscreamery

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