Woodcock Farm (Weston, Vermont)

Mark and Gari Fischer’s flock of East Friesian sheep graze on 18 hectare (45 acres) of lush organic pastures. As soon as the snows cover the grazing pastures, the sheep are brought indoors to rest, recuperate and produce their lambs – an important hiatus in their working year. The Fischers buy in cow’s milk from Taylor Farm nearby. Several cheeses are made including a Bulgarian-style unpasteurized milk Feta, and the Fischers have established themselves as cheesemakers of individual styles, textures and flavours, and their cheeses require a rather robust-style wine.