Located in the upper reaches of the Hudson River Valley, Old Chatham Sheepherding Company was founded in 1993 by Tom and Nancy Clark with 150 East Friesian ewes. One could say that it was destiny, since at aged 10, Tom won a blue ribbon at the Dutchess County Fair for his Hampshire Sheep, pronouncing to a local newspaper reporter that he wanted to raise a flock when he grew up. After life took Tom's career in a different direction for a number of years, the Clarks did, in fact, end up raising that flock when they built Old Chatham. The couple was involved in every aspect of the company, from the design of the barns to cheesemaking to working to maintain the property. In 2014, Dave and Sally Galton purchased the company from Tom and Nancy, and today continue to produce its line of cheeses and yogurts. For several years the Old Chatham has been sourcing its milk from the Galton family farm, Shepherd's Way, which keeps a flock of 2,100 ewes.
Both Tom and Nancy harbored a long desired to make a blue sheep’s milk cheese in the style of Roquefort. After first teaming up with a Wisconsin-based company to age the cheese, Tom and Nancy finally decided to construct a purpose-built cheesemaking room on their own land specifically for Ewe's Blue.
This semi-firm wheel is rich, creamy and moist, with a hint of piquant and tangy blue flavor.
Pair it with a port or a zinfandel.