An alternative to cow's cheese
The cheesemaker at Neudorf Dairy, Fiona Guyan, is an award winner. Her wonderful sheep milk cheeses are handmade in the traditional European way learnt from her experience in France, Germany and Italy.
The cheese is cellar stored to approximate to how it would have been stored in European caves, they are hand turned and often aged for more than 12 months before considered ready for sale.
The Beuke family have been farming a large herd of East Friesian sheep on their farm for generations aiming for the high quality product they now have. There are several semi-hard cheeses and a Greek style feta with firm crumbly texture of traditional sheep milk feta. The feta can hold its own, so can be used anywhere a strong flavour is required. In the future they hope to add goats milk cheeses to their range.
Look out for this lovely cheese, in particular the Neudorf Richmond Red, when out dining and in quality food stores across the country, you’ll also find them in local markets.
Cheese / Sheep cheese /
Neudorf Dairy's sheep's cheese