Artisan Cheeses

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Monday, December 19, 2011

Eden Utah Lamb Meat and Sheep Cheeses for Sale

Lamb, Wonderful Lamb
Lamb is also known as the other red meat!  When thinking about your holiday meals and the long winter ahead, think about lamb.  Lamb is a prime source of high-quality protein, vitamins, and minerals. Lamb protein is nutritionally complete, with all eight essential amino acids in the proper ratios.  A 3-ounce serving of lamb provides 43% of an adult male’s recommended daily allowance of protein.  Lamb is high in B vitamins, zinc, and iron.  For those watching their carbohydrate intake, lamb has zero carbs.

Lamb is one of the richest sources of conjugated linoleic acid (CLA).  CLA possesses unique and potent antioxidant activity.  The meat from a sheep under a year of age is considered lamb meat.  These are not the cute little newborn lambs you see bouncing around the pasture with Mom.

At Snowy Mountain Sheep Farm and Creamery, our lambs are weaned at thirty days and moved into their own pasture environment for the next 7 to 11 months.  These lambs are carefully grass fed and watered with no hormones, graining, or antibiotic usage.  When they reach a weight of 110 to 120 lbs., they are at an ideal weight for becoming a sweet red meat fit for the finest gourmet meal.

Snowy Mountain’s lambs are hand cut locally by Nathan Bingham at his new butcher shop in Morgan.  Nathan’s expertise adds to the quality of the meat due to the delicate handling and correct cutting.  Nathan will cut to order or you may request our standard package.

The flavor of the lamb grown here in Ogden Valley is very delicate and pure.  Our lamb is requested by the finest Park City chefs.

We encourage all to eat local, eat well, live long, and laugh often.  Try our wonderful lamb and experience some of the finest cuisine available from here in the Ogden Valley.

Don’t forget our primary business of artisan cheese making.  Enjoy our delectable cheeses available at the farm by appointment.  In addition, some of our unique cheeses are also available at the Valley Market.

Give us a call for your holiday order at 801-745-0388.  Gift-box purchases are also available upon request.

Friday, March 4, 2011

Lambing Season in Northern Utah

Moms waiting for lambs any day
Our lambs are due starting March 22nd. Watch for the new arrivals! Moms are getting heavy with lambs and are on their new short term diet of whole corn and barley in addition to their alfalfa and grass hay. This is to prevent ketosis, a very life threatening disease in pregnant ewes. Because the dairy sheep are very prolific lambers, often having not only twins, but triplets and quads, they need extra energy the last month of gestation. They are so full of babies they cannot eat enough hay or alfalfa to sustain the lamb growth and themselves! The grains add that energy and get them thru to birthing or lambing as we call it.
We want healthy mother ewes and healthy baby lambs. Pictures will be added as the new arrivals are born. happy lambing season to all!

Tuesday, November 16, 2010

European artisan cheeses for sale - camembert style brie, a rich and smooth classical bleu cheese, a hard rind Mountain Tomme, and a smooth Danish style Fontina

For the love of Cheese… that is the reason for Snowy Mountain Sheep Creamery. Established in 2010 as the first dairy sheep operation in the state of Utah. We design European artisan cheeses handcrafted from the famous French Lacaune, East Freesian and Icelandic dairy sheep breeds grazed on high mountain pastures in the heart of ski country in Eden, Utah. Our handcrafted sheep cheeses consist of delicate and delightful camembert style brie, a rich and smooth classical bleu cheese, a hard rind Mountain Tomme, and a smooth Danish style Fontina aged through our winter months high in the Rocky Mountains. Stig Hansen, the Viking chef, author of “Cooking Danish" is our cheese maker extraordinaire.