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Black Sheep Creamery
Black Sheep Creamery is located in Adna, WA and owned by Meg and Brad Gregory. The creamery evolved from an operation milking three sheep in 2001 to feed the Gregory’s second son, to milking 70 sheep and making cheese for sale. Meg and Brad are involved in the entire process. They raise their own sheep, lambing in February and milking from March to September. They make fresh cheese during the milking season and sell aged cheeses throughout the winter. Their sheep are on grass pasture “as much as the weather and mud permit,” Meg says. They are fed hay that the Gregory’s harvest themselves and are not given any hormones.
This is their sixth season in business and they have decided to mostly sell at smaller farmer’s markets so that they can get to know their customers. Meg says that with direct sales they “can see as soon as someone tastes the cheese what needs improvement” and when they have achieved the desired balance. “The fresh cheese seasoning came about by customer reaction. We could tell when there was too much flavor or too little.” It’s easy to see why the customers are their favorite thing about participating in farmer’s markets.
Wilted Greens and Sheep Cheese Bruschetta
Adapted from The Italian Country Table: Home Cooking from Italy’s Farmhouse Kitchens by Lynne Rossetto Kasper
⁃ 8 ½-inch-thick slices of crusty country bread
⁃ ¾ C extra-virgin olive oil
⁃ 2 cloves garlic, split
⁃ salt and fresh ground black pepper
⁃ 8 oz. young or medium-aged sheep cheese (Black Sheep Creamery’s Pecorino)
⁃ ½ medium red onion, cut in thin rings
⁃ 1 big handful organic salad mix
⁃ ¼ C fresh basil leaves, torn
⁃ 3 T balsamic vinegar
Toast bread in the oven. Rub with garlic and moisten lightly with olive oil. Sprinkle each side with olive oil. Arrange on a baking sheet. Preheat broiler, setting oven rack about six inches from heat. Blend together onion, salad mix and basil. Cut the cheese into thin slices. Divide the cheese between the slices of bread. Top each bruschetta with several leaves and onion rings. Sprinkle liberally with olive oil, salt and pepper. Place under broiler until greens wilt and cheese is melted. Remove from over, sprinkle with balsamic vinegar and eat hot, warm or at room temperature.