Churchtown Dairy spans 250 acres in Claverack, NY, and keeps a herd of biodynamic cows along with beef cattle. Its aim is to produce premium, ethically-made cheeses that highlight the quality and character of Hudson Valley biodynamic milk. Primarily working with Brown Swiss, Jersey, and Guernsey cows, the cheeses are crafted within a sustainable and biodynamic system that honors the land’s beauty and health, as well as the well-being of the animals and people involved.
The cows mostly graze on grass and follow their natural rhythms. Calves remain with their mothers and are free to move with the herd, which might slightly decrease milk yield but helps reduce stress for both mothers and calves, supporting herd harmony. By aligning with the land, the sun, and the farmers, the farm strives to be both beautiful and sustainable for the land, animals, farmers, water, and community.
Cheese serves as a medium for milk to showcase its qualities, particularly when raw milk rich in natural microbes is used. The team works daily with the milk to identify its strengths and weaknesses, select the most suitable cheese styles, and collaborate with farm staff to improve handling and processing. Their aim is to enhance milk quality to produce cheeses that are not only delicious but also distinctly reflect the farm’s unique terroir and herd.
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Churchtown Dairy Cheese Selection:
Fresh Cheese
A soft, creamy lactic cheese, similar to farmer’s cheese or lighter cream cheese, with bright, milky flavors and a hint of tang. Perfect on a bagel or dolloped on pasta.
Peggy
Peggy is a cave-aged, Camembert-style cheese —a soft-ripened, white-molded ¾ lb wheel that starts out buttery and mild, with an even texture. As it matures, it becomes softer and gooier, developing mushroomy, brothy, and nutty flavors. It’s ideal to enjoy a wedge on good bread or with your favorite preserves.
Coperthwaite
Coperthwaite begins as a Peggy but transforms through a special culture blend, resulting in a more aromatic, meatier cheese with an orange-red rind. Named after Bill Coperthwaite, a yurt-building pioneer in America and author of “A Handmade Life: In Search of Simplicity.” It pairs well with hard cider or melted over potatoes.
Wendell
Their semi-hard Tomme is firm, buttery, and slightly funky, with savory and nutty notes. Aging in their caves, it develops a distinctive flavor and rind. It can be served on a cheese board, melted into grilled cheese, or added to a mac and cheese recipe.
R&D Cheeses
From large alpine-style wheels to experimental rind washes, they always have cheese experiments underway in the caves. Stay tuned—some may become regular staples or limited editions.
Read about the Churchtown Dairy creamery.
Products available in the Farm Store.
Posted by Churchtown Dairy on Wednesday, January 25, 2023
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