Feta (3 Corner Field Farm)
Owned by Karen Weinberg and her husband Paul Borghard, 3 Corner Field Farm is a sheep dairy and cheesemaking operation located in the Battenkill Valley, near Shushan, New York.
Both formerly from Manhattan, Karen and Paul bought the farm in 1990, and now run a flock of 120 East Friesian milking sheep on the property. The sheep are rotationally grazed and moved to fresh pasture every 24 hours. Karen and Paul have worked hard to develop and manage the grazing, providing a wide variety of forage such as clovers, fescue, trefoil, wild oregano, timothy and cattails to enhance the animals' diet and improve milk quality.
In addition to cheesemaking, Karen and Paul also sell their lambs, wool and soaps at a number of Farmers Markets that they regularly attend.
During the season which runs from April to September, the sheep are milked twice each day. Every morning, Karen combines cooled milk from the previous evening's milking with the warm, fresh milk from the morning's milking to make cheese.
Karen makes a variety of cheeses, as well as a sheep's milk yogurt. The cheeses include the camembert-style Shushan Snow, Feta, and two versions of an aged, Basque-style sheep's milk cheese called Battenkill Brebis, one of which is smoked and called Frere Fumant.
The Feta from 3 Corner Field Farm is made to a Bulgarian-style recipe from raw milk. The cheese is aged a minimum of 60 days, submerged in a brine made from sheep's milk, whey and salt.
In appearance, the texture is an ivory-white color and slightly "open," meaning that it has occasional small holes and slits.
Flavors are pleasantly salty with a very rich, smooth mouthfeel and pleasant milky lactic notes. There is also a slight citrus tang.