Landmark Creamery is run by a pair of Annas: Anna Landmark and Anna Thomas Bates. “This either makes things very confusing, or very simple,” they say. After meeting at a potluck for Green Country Women in Sustainable Agriculture in 2012, Landmark (who’d had a small sheep and goat farm) and Thomas Bates (a food writer) decided to form a partnership. Landmark is in charge of cheesemaking, while Thomas-Bates is in charge of sales.
The Annas currently partner with two dairies to source milk, using space rented at Clock Shadow Creamery to produce their cheese. Sheep’s milk is sourced from Sam and Abe Enloe, a team of brothers in Rewey, Wisconsin. Cow’s milk is sourced from Bert Paris in Belleville, Wisconsin.
Petit Nuage translates from French into ‘little cloud,’ and it’s named for its diminutive proportions, fluffy texture and its versatility. Each little button is flipped, salted and packaged by hand. It’s a fresh cheese that’s only available from April to September, when the sheep are being milked.
Petit Nuage is light, soft and creamy, almost tasting as though it’s been whipped. Flavor is slightly tangy and salty, with notes of grass and herbs, and a mild lingering sweetness.
Serve Petit Nuage for breakfast drizzled with honey, or serve with heirloom tomatoes, fresh herbs and olive oil. For wine pairings, try it with a Sancerre or a Sauvignon Blanc.