LOCALadk Magazine

56 Fall 2017 LOCALadk Magazine LOCALadk North Countr y Creamer y at Clover Mead Farm, Keeseville: Clover Mead Farm, overlooking Lake Champlain, has been under continuous cultivation since the late 1700s. In the first half of the 20th centur y the farm was well known for its fresh milk and cheese. Previous owners Sam and Denise Hendren developed an award-winning line of fresh and aged artisan cheeses and passed on their knowledge to Ashlee Kleinham- mer and Steven Googin, who have continued the tradition. "Sam's retirement coincided with our eagerness to start our own operation," said Ashlee." We expanded on Sam's array of farmstead cheeses with the addition of yogurt and milk. All of our products are made exclusively with fresh milk, and other ingredients are limited to cultures, local herbs, sweeteners, and fruits with no added colors or stabilizers. What we have here are grass-fed cows, and this affects the quality of the milk." "I really appreciate the community of people and customer base, as well as eating good food. It's a lifestyle of working with Mother Earth, which has meaning and purpose," Steven explained, listing his prime motivations. "Even though local products cost a little more, the community the food system is based around is priceless." Steven and Ashlee said that they sell about 50 gallon of raw milk a week, and they also make plain and flavored yo- gurts. "One of our favorites is maple flavored yogurt with 100 percent Adirondack maple syrup, which comes from Reber Rock Farm." This year, according to Ashlee, they are adding to their repertoire. " We will also have Maple-Lemon, Vanil- la, and Maple- Coffee." Their other offerings include: Chee- seville from Keeseville ("similar to fromage blanc: creamy, good as a spread or dip, plain, herbed, or spicy"); Farmer's Cheese ("fresh-pressed cheese curd that melts like mozza- rella"); Couronne (made with raw milk and with a taste that is "sophisticated and slightly sharp"); and the Northland (a semi-hard gouda). They also make a feta, and a Havarti which they describe as, "semi-soft, simple, and versatile." The cheese tour affords North Countr y the opportunity to have the public sample their latest creations. "This year we will roll out our new queso, a Latin American type of cheese which is great for grilling and putting on tacos." Ashlee said their feta recipe has changed as well. "It is now more tangy and aged," she said.

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