The Art of Cheese Making

SPROUT CREEK FARM

BY: RIKKI SNYDER

It’s always encouraging when you meet someone who has found their passion. For Colin McGrath, he was at the right place at the right time when he found his. Growing up on the west coast, Colin was always getting himself into some sort of trouble when he was younger. At the age of 14 he was given a rather large amount of community service and he decided to do his time working at a church nearby that had a small cafe. Ever since, he was enthralled with the world of food and started working at restaurants. By the time he was 18, Colin made the decision to pack his bags and move across the country to attend the prestigious Culinary Institute of America in Hyde Park, NY. 

    The Culinary offers a vigorous program and is surely the best place to be if you want to go into the food industry. Being very familiar with the school, as my father once attended it, I have a pretty good knowledge of what goes on there. So when I met Colin I had to stop myself from bluntly asking, “How in the world did you end up at Sprout Creek Farm making cheese?!”. And after we got to talking I realized that wow, he really was just in the right place at the right time. 

    Sprout Creek Farm in Poughkeepsie, NY is a charming little working farm nestled away in the heart of the Hudson Valley. It’s less than a mile down the road from where I grew up and because of the close proximity we would walk to the farm for field trips in grade school. So much of the farm and staff is dedicated to educating children about the natural world, community and agriculture. I have fond memories of spending days there, cooking vegetable soup in the kitchen with my classmates and standing out in the barns with the goats as they nibbled on my KEDS. 

    In the more recent years, Sprout Creek Farm has expanded into the world of artisan cheese and is now one of the go to weekend getaway places in the Hudson Valley for those living in the city. It’s just a short train ride away and hey, who doesn’t want to spend the day at a beautiful farm eating delicious hand crafted cheese? They have won 3, 2nd place awards in the American Cheese Society Competition and are also on the list of Wine Spectator’s 100 Best Cheeses. So this brings me back to my question at hand, how did Colin end up at Sprout Creek Farm making cheese? 

    With Sprout Creek only being a short 20 minute ride from the Culinary, Colin was first introduced to the farm as a student. “By chance I knocked on their door at the right minute and was able to land a spot in the creamery,” he says. Simple as that. He quickly became captivated with cheese and everything that goes into the process of making it. “It is something that is always on my mind, even when I don’t want it to be,” Colin says. After working here for many years, Colin is just as much in love with his job as he was the first day he started. He works with a wonderful group of people that all share his same love and passion for cheese and is constantly experimenting and producing new products. 

    After being behind the scenes where the cheese is made and watching it happen first hand, my whole perspective on the art of cheese making has changed. As I was observing Colin at work, I started to realize just how much goes into making a batch of cheese that I had absolutely no knowledge of. It was almost as if I was watching a mad scientist in his laboratory. Colin would look at the clock and jot something down on his charts, he had different colorful bottles of liquids and would mix something in a small cup then leave the room to go put it in the fridge to only take it out minutes later. 

    All of it is so intriguing and to my surprise, the better half of Colin’s day is spent not making the cheese, but cleaning and making sure everything is sterilized in between batches. They get the milk for their cheese fresh from the cows and goats they have at the farm. It is then turned into curds that will eventually be turned into wheels of cheese and only takes a few hours to complete. In that time, 2 ingredients are added and multiple steps are taken to separate the solids from the milk, get them into wheel form and then get them set up with the right components in order for them to ripen effectively. The range of age in their cheeses is anywhere from 2 days to 2 years. Each one requires a different length of time based on many different factors that control the ripening rate. And based on that age there will be different characteristics in texture and taste. Not only this, but weather, feed, stage of location, health and mood of the animal will all alter the composition of the milk and overall taste of each cheese. However, as Colin points out, you can’t forget the most important step to the cheese making process, adding love. 

    Sprout Creek farm distributes their cheese throughout the Northeast with a large emphasis on New York City. Their cheeses can be purchased at any Whole Foods store in this region as well as online at sproutcreekfarm.org. Grab a glass of wine or beer and be ready to sample some of the finest, local made, artisan cheese there is.  

Inside Leyden Glen Sheep Farm

 Kristin Nicholas came out from her charming farmhouse to greet us and I was first introduced to the incredible woman who calls this place home. Kristin is a true and talented artist best known for her knitting and stitching patterns. But it doesn’t stop there, her tremendous talents include knitting, crochet, embroidery, dyeing, painting, decorative and interior painting and pottery. She lives in this picturesque 1751 Antique Cape Cod farmhouse with her husband Mark and their darling daughter, Julia. Together they run their Leyden Glen Sheep Farm which now consists of over 300 sheep, 20 chickens, 10 cats, 3 border collies who work the sheep, 1 Great Pyrenees Guard Dog, a Guard Donkey and a Guard Llama.

A look inside her home.... By: Rikki Snyder

Leyden Glen Sheep Farm

Tucked away in the rolling hills of western Massachusetts is a place so unique and beautiful that it seems like it was pulled straight from a fairytale. I remember the very first time I drove down the windy and desolate dirt roads leading up to the Leyden Glen Sheep Farm.  Spring was in full bloom and my good friend Sarah was behind the wheel. I kept thinking to myself, where is she taking me? Talk about the middle of nowhere! 

STORY & PHOTOGRAPHY: RIKKI SNYDER

When we finally pulled up to the farmhouse we were greeted by eager sheep dogs, so full of energy and ready to play. Sarah had told me how beautiful this place was and as soon as I got out of the car I fell in love with everything. The wooden swing tied to a tree in the front yard, tufts of wool covering the ground in certain spots, grass greener than any I’d seen before and sheep by the hundreds feeding on it with enormous, tree covered hills as their backdrop. 

    Kristin Nicholas came out from her charming farmhouse to greet us and I was first introduced to the incredible woman who calls this place home. Kristin is a true and talented artist best known for her knitting and stitching patterns. But it doesn’t stop there, her tremendous talents include knitting, crochet, embroidery, dyeing, painting, decorative and interior painting and pottery. She lives in this picturesque 1751 Antique Cape Cod farmhouse with her husband Mark and their darling daughter, Julia. Together they run their Leyden Glen Sheep Farm which now consists of over 300 sheep, 20 chickens, 10 cats, 3 border collies who work the sheep, 1 Great Pyrenees Guard Dog, a Guard Donkey and a Guard Llama. Kristin explains how when you live on a real working farm, the farm becomes your life. The animals are in need of constant attention, food, water and are always being moved around from field to field. “I talk to animals more than I talk to people!” she says.

    The reality of Kristin and Mark’s unique lifestyle as sheep farmers is this: long days and intense labor. The lambing begins in January and lasts through March. During this time lamb upon lamb is born and in need of constant care. March is the mud season which Kristin describes as pretty awful! “No one is happy- humans or lambs.” The grass starts to grow in April and weaning lambs starts when the pastures are dry and ready. When May rolls around different flocks of sheep are moved to different pastures and are continually moved throughout the grazing season. Sometimes the sheep are moved by truck but sometimes Kristin and Mark move them many miles by foot depending on the location and traffic on the roads. Harvesting hay soon begins in June and lasts until October when the grass stops growing. Mark cuts and bales all of the hay that their sheep eat during the winter. In November, after the harvest, the sheep are ready to be moved back to their winter quarters where they are kept in a couple barns for cover. And then...it starts all over again.

    Kristin and Mark sell their lamb meat all year long at local Famers Markets as well as the vegetables from Kristin’s garden in the summertime. The sheep’s wool also proves to be invaluable as Kristin uses it to make yarn. She learned how to hand spin wool at a night class during her time in college at the Oregon State University where her and Mark first met. They both grew up on the east coast, Kristin being from the suburbs of New Jersey and Mark, ironically enough, grew up on a dairy farm only 5 miles from where they now live. They bought their first 4 Romney sheep in 1980 before they were married. As Kristin’s mom said, “Some people get engaged; Mark and Kristin bought sheep!”. 

    Just before their daughter Julia was born, they found their current farmhouse. It was love at first sight; they gave a full price offer and it was accepted in a matter of 5 hours! Kristin started telecommuting instead of going into her job at the time, as the Creative Director of Classic Elite Yarns. “It was a chance for us to build our farm and our family,” she says. In 1998, their daughter Julia was born with a life threatening condition, hydrocephalus. Kristin became the primary caretaker and in her words she, “..decided to ditch the full time gig and go freelance.” She started writing knitting books, then stitching books and was even asked to illustrate a couple of knitting books. She used gouache, a technique of painting with opaque watercolors and soon realized that she could draw or paint anything. 

    Since then, Kristin has taken her art to a new level. Her home is a blank canvas that she has transformed into a work of art with her numerous free-form wall murals that she hand paints. The mural in the dining room is dressed with chickens, birds, flowers, leaves, guinea hens and peacocks. A second one can be found in their TV room that Kristin created by cutting shapes out of FedEx boxes, layering these shapes on top of each other and hand painting each one. Her beautiful oil paintings can be found hung throughout the house as well as other handmade items such as her colorful pillows that are displayed on the window bed between the kitchen and living room. 

    “I think every art or craft I learn adds to the others I know,” Kristin says, “They all ‘inform’ each other. The common thread of my work has always been color. I love color! Working with color, mixing color together when I paint or dye, and then combining colors in a canvas or on a piece of fabric or in a knit wear design is such fun and joyful.” Kristin has also taken inspiration from her grandmother who was from Germany. She was always making something with her hands which fascinated Kristin and when she was 9, her grandmother taught her how to crochet. After that, she never looked back. Ten books later, Kristin is still going strong with her artwork and is constantly creating. She also writes a blog called “Getting Stitched on the Farm”, which is a way for her to communicate and connect with the outside world. It allows her readers to enter into her crazy yet captivating lifestyle that is always satisfying and never boring and shows a little slice of what it’s like living on a working sheep farm. 

    It’s been two years since that first day I stumbled upon the Leyden Glen Sheep Farm and after many visits back, through each season, I have fallen in love with this place even more. The beauty of it all continues to amaze me as does Kristin’s artwork. Never have I found such inspiration with color and pattern as I do when I’m in Kristin’s home. I’ve had the pleasure of sitting down with her for lunch on those colorful chairs with her paper lanterns swaying above our heads and the view of the pastures outside the windows where subtle baa’s can be heard from the grazing sheep. They’ve become some of my most memorable days and I always look forward to my next trip back where I travel off the map and step into their unique world once more. 

Leyden Glen Website http://leydenglenlamb.com

Kristin’s Blog http://getting-stitched-on-the-farm.blogspot.com

Kristin’s Website http://www.kristinnicholas.com