More than 40 cheese
aficionados made a pilgrimage to the Maryland Cheese Guild's
inaugural open house at Colleen and Michael Histon's Shepherds
Manor Creamery in New Windsor to share ideas and inspire one
another to create new and better cheeses.
"An open house is a fantastic opportunity to tour a working farm,
talk to local cheese makers and learn how we can work better
together to promote artisanal cheese making in Maryland," Maryland
Cheese Guild founder Alicia Clugh said at Wednesday's event.
Carroll County Times - Sept '15 - Article As she scooped the curds from her sheep's milk into molds,
Colleen Histon explained how she prepares Tomae, a wash rind
semi-hard Italian style cheese.
Tomae will be one of the cheeses Shepherds Manor Creamery of New
Windsor will have for sale at the Maryland Wine Festival this
weekend, Sept. 19 and 20, at the Carroll County Farm Museum in
Westminster. Shepherds Manor is one of four creameries featured at
the Maryland Cheese Pavilion, an attraction new this year to the
"I love getting out there and sharing my wares. We're very lucky
to have this opportunity," said Colleen Histon, who co-owns
Shepherds Manor with husband Michael. "We hope the Maryland Cheese
Pavilion will be successful and grow over time."
At the 2015 Maryland Wine Festival:
We are currently looking
for Intern help (we pay for milking help) - please
Contact Us if you are interested in
experiencing life at the Manor!
We offer farm tours by appointment, including during lambing
season, please Contact
Us to arrange a visit!
1-2 $15.00 per person
3-6 $12.00 per person
6-10 $10.00 per person
11-24 $8.00 per person
Over 25 $6.00 per person
Children 5-10 1/2 price
Children 4 and under free with paying adult. Otherwise $1.00
bootie charge as necessary. Booties will be provided as well as
cheese tasting as long as supply is available.
Sheep have a reputation
as followers, and Dottie is no exception, standing patiently in
line, skittering up the steel ramp, and taking a sharp left into a
stall at Shepherds Manor Creamery in Carroll County. Her front end
makes quick work of a cracked barley and molasses breakfast while
dairy owner Colleen Histon, stationed behind her fuzzy hind-end,
sees to the milking. Dottie's quart or so of warm, creamy milk is
pumped from the milking parlor through a cooling tank to the
processing room. Here, Colleen and Michael Histon work their
alchemy—turning sweet, ephemeral milk into the complex,
long-lasting miracle called cheese.
Check out this
Cucumber & Ewe Cream Salad recipe
from the Baltimore Farmers' Market & Bazaar.
Chef Charlotte Galley uses our Shepherds Soft Serve Ewe Creme to
create a mouth-watering salad!