Making cheese from Icelandic sheep [VIDEO]
Star Thrower Farm, located about an hour west of Minneapolis, is home to a small herd of Icelandic sheep. At Star Thrower, Deborah and Scott Pikovsky raise these cold-hardy animals for their milk, meat, and wool. The Icelandic breed is well-suited to these cold winter days. And although its milk has been used for centuries, it hasn’t been used much for cheese beyond those made traditionally in Iceland. The Pikovskys are trying to change that.
Deborah has one of those inspiring stories of leaving the corporate world behind to farm. Instead of sitting in an office, she now tends to this unique and ancient batch of sheep — coaxing out their milk to create a number of farmhouse cheeses. Currently they are producing Tomme, Camembert, and ricotta.
Watch to learn how they raise their sheep on pasture (and outside) all year long, and the methods behind their cheese: