A little while back I visited this gorgeous sheep farm in upstate New York, The Old Chatham Sheepherding Company. They produce delicious cheese and sheep yogurt, and I got to hold these little lambs in my very own arms - they were only three weeks old! I now eat Old Chatham yogurt almost every day, and every time I dig into a bowl of that tart, creamy goodness, I like to think of these little guys all grown up, happily munching away on the nice green grass.

It's a gorgeous farm with rolling hills, beautifully preserved historical barns and buildings, and the nicest, most caring staff. It's a tiny operation, and it's obvious they take great pride in what they do. What a great feeling it is every morning to eat their product and know that it comes from a small, cared-for local venue rather than some mystery food-factory a continent away.

Since visiting the farm, I've noticed that the yogurt is now carried in Whole Foods (at least in the NY area; I'm not sure about the rest of the country). If you see it on shelves near you, try it out. I especially recommend the ginger. And btw, from a nutritional perspective, sheep yogurt is higher in protein and lower in sugar and calories than cow yogurt, and widely considered to be easier to digest.



Well, I guess this post became more about yogurt PR and the benefits of local farming than gratuitous cute lambs, but anyway, happy Friday! Hope you have a great weekend.

PS: Do click on the link to the farm, for some lovely images of picturesque farmland and the most gorgeous sheep ever, and a great peek into their cheese-making process. (I also toured their cheese-making facility, which was fascinating.)

Sigh... artisanal cheese and yogurt, green hills and blue skies, baby sheep and woolly fleece as far as the eye can see. I might ask them if I can go live with them on the farm.