Karen Weinberg and Paul Borghard own and operate what was the first sheep dairy in Washington County (and one of only four in New York State). They are the third family to carry on the tradition of farming at this location since the first farm family started milking cows in the mid-19th century and they use the same old-fashioned farming techniques. They’ve completed their first decade of milking sheep and raising lambs and their sixth year of creating sheep’s milk cheeses and yogurt. Several of their cheeses have received awards from the American Cheese Society.
Sweet Spring Farm in Argyle, NY
Jeff Bowers and Milton Ilario purchased their 105-acre farm in 2002, and it only took a year before two Nubian does came to live on the farm. The farm is part of a homestead dating back to the 18th century, and has a carriage house that has been transformed into the cheese parlor. Jeff gradually grew the herd and started making cheeses from the milk of his pure-bred “Cossayuna” Nubian goats five years ago. Jeff’s plan is to keep the cheesemaking seasonal. His fresh chevres, White Lily(Camembert-style), Carriage House, fresh feta and Sacre Bleu are all perfect use of the Nubian milk, known for its high butterfat content.