"Will Work for Food"
- March 30, April 5, 2009
Nettle Meadow Goat Farm
and Cheese Company will be featured on The Food Network’s new series “Will
Work For Food” on March 30th at 9:30pm EST and again on April 5th at 4:30pm
EST. Food Network host Adam Gertler travelled from Los Angeles, California to
spend the day with owners Lorraine Lambiase and Sheila Flanagan learning how to
milk goats, pasteurize milk, and make Nettle Meadow’s trademarked cheese
known as Kunik.
If you’ve ever wondered how goats are milked or how
artisan cheese is made, be sure to tune in to “Will Work for Food” on
March 30th or April 5th. The show promises to be both informative and very entertaining.
About
Nettle Meadow Goat Farm
Nettle Meadow Goat Farm is a 50 acre 200+
head goat and sheep dairy and cheese company in Thurman just below Crane Mountain
in the Adirondacks. It is owned and operated by Lorraine Lambiase and Sheila Flanagan.
Both have a great love of animals, goat cheese and farm life. The farm is run
with the assistance of herd manager, Denise Hill, Joan Flanagan, Melanie Groff,
Cherie Holcomb, Gina Corlew, Sam Saunders, Samantha Commarto and Tristen Corlew.
Nettle Meadow farm was originally founded in 1990. Nettle Meadow's animal sanctuary
is also home to a number of retired and rescued farm animals.
Nettle Meadow
is committed to the principles of natural ingredients, happy and healthy animals,
and carefully hand-crafted artisan goat cheeses. They are best known for their
semi-aged cheeses, including the nationally renowned triple cream Kunik, featured
in the episode, a unique and voluptuous triple cream white mold-ripened cheese
made from goat's milk and jersey cow cream, and Crane Mountain made from 100%
goat's milk. They also offer several varieties of soft goat cheeses including
plain chevre, tellicherry pepper and lemon verbena chevre, chevre with mixed herbs,
horseradish, olive oil and garlic chevre, maple walnut chevre, pumpkin spice chevre
and herb, pepper and garlic chevre as well as fromage blanc, honey lavender fromage
blanc, and rosemary infused fromage blanc.
This Spring Nettle Meadow is
introducing a semi-aged three milk cheese made from goat, cow and sheep milk known
as Three Sisters. Three milk cheeses are relatively rare in the United States
and Three Sisters promises to be very popular. Also look for Nettle Meadow’s
Kunik to be featured in renowned cheese aficionado and author, Juliet Harbutt’s
new book, Cheese: A Visual Guide to 400 Cheeses with 150 Recipes: The ultimate
directory to the world's best cheeses and how to use them which is due out in
May of this year.
To Shop or Tour
The farm is open seven days a week from 10am to 4pm for cheese
sales. Tours are given at Noon and 2pm on Saturdays and Sundays
and visitors with a love of animals and cheese are welcome.