THE WALL STREET JOURNAL
"Twilight of the Goudas: The Best American Cheeses"

September 29, 2016

Meadowood Farms, a 100-plus-year-old property in Cazenovia, N.Y., produces sheep and cows’ milk cheeses. Pictured are Ledyard, a leaf-wrapped stunner with a velvety, wrinkled rind; Rippleton, a robust Taleggio-style cheese; and Lorenzo, an alpine-style cheese washed in local cider

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PLANET CHEESE
"Last Call"
September 20, 2016

Made from sheep’s milk and wrapped in grape leaves, Ledyard is one of America’s most impressive new cheeses. And if you want to taste it before the year’s supply dries up, hop to it. The sheep are about to go on sabbatical.

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BON APPETIT
"How to Pair Cheese with Potato Chips, Please Take This Seriously"
September 7, 2016

Meadowood Farms Ledyard & Classic Lay’s
This beer-washed, cakey sheep’s milk beaut is so close to perfection only a pairing with an iconic chip will do. Enjoy on a day when you wake up looking amazing, even though you only got four hours of sleep.

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RUTH REICHL: THINGS I LOVE
"A Truly Fantastic Cheese "

June 7, 2015

"You have to try this," said Kate Arding, handing me a taste of Ledyard, a cheese I'd never heard of. The cheese was softly seductive, and then my mouth flooded with surprising flavors. Although it is made with ewe's milk, behind the robust barniness is a gentle elegance unusual in sheep cheese. The flavors build like music, resonating long after the cheese itself has vanished. 

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JANET FLETCHER'S PLANET CHEESE
"Slumping Beauty"
May 10, 2016

Pedraza turns the Wagners’ especially rich milk into a splendid washed-rind cheese loosely inspired by France’s Reblochon and Italy’s Paglierina. Like the latter, Juvindale is supple and squishy, a slumping beauty not much thicker than a pancake. “I wanted a cheese with bad posture,” jokes Pedraza.

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THE WALL STREET JOURNAL
"The A to Z Guide to Cheese"
March 9, 2016

Juvindale: A soft cow’s milk cheese from New York’s Meadowood Farms washed in local Riesling. A creamy, smooth paste and a crème fraiche-like tang cut through the deep meaty and fruity flavors of this slightly funky newcomer.

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SPECIALTY FOOD ASSOCIATION
"Cheese Focus: New York State of Cheese"

June 22, 2015

Veronica’s cheeses are pretty, which matters, but they also taste good,” says Lydia Burns, cheese buyer for Pastoral. Burns is particularly taken with Meadowood Ledyard, a leaf-wrapped robiola-style disk. “We do well with leaf-wrapped cheeses but have had issues with imported ones,” says Burns, “so any domestic one is pretty appealing.”

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CHEESE UNDERGROUND
"Happy Birthday. Your Cheeses Rock."

June 22, 2015

For those of you not in the know, Veronica is the lead cheesemaker at Meadowood Farms in New York. She is also a former monger, spectacular fellow member of the American Cheese Society Education Committee, and is an honorary Wisconsinite, as she attended Beloit College and has been overheard appreciating how just gosh darn nice we are here in the Midwest.

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EDIBLE BROOKLYN
"Local Cheesemakers Wash Their Curds in Everything from Beer to Absinthe"

February 2, 2015

Veronica Pedraza, a restaurant-world alumna, honed her skills at Sweetgrass Dairy and Jasper Hill before taking over cheesemaking at Meadowood Farms, where she uses the caves’ fermentation-friendly conditions to make something other than cheese: cider. There the cider spontaneously ferments — no purchased yeast needed — and she washes her cooked, pressed sheep-milk cheese, Lorenzo, with it twice a week.

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HERITAGE RADIO: CUTTING THE CURD
"Old School vs. New School"

Continuing in the old school/new school series, host Greg Blais hosts two sheeps milk cheesemakers on this week’s episode of Cutting the Curd. He chats with David Major of Vermont Shepherd and Veronica Pedraza of Meadowood Farms. They talk a bit about their work making cheese before jumping into a conversation on the new FDA ban on the use of wood for cheese aging. 

Listen to the whole whole program.

 


CHEESE NOTES
"The Lorenzo"

The outside is amber-gold and textured, while the inside is dense, smooth and pliant, moderately eyed, softening and developing a buttery sheen as it warms. Mildly pungent when young, it can develop more kick as it ages, but is not a stinker per se. The flavor is buttery and full, a bit meaty, buttery and nutty, with grassy and lanolin hints. 

This is an excellent melter of a cheese, perfect for a grilled cheese or as an alternative to Raclette caramelized on top of potatoes and charcuterie. 

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CHEESE NOTES
"The Ledyard"

Ledyard is a leaf-wrapped, soft-ripened ewe’s milk cheese, aged 4-6 weeks. The outer wrapping is made from locally harvested grape leaves, which are soaked in Deep Purple, A wheat beer from Syracuse-based Empire Brewing that is infused with Concord grapes. the beer is fruity and dry, with a distinct grape aroma. This wheel was at peak, the paste soft and fudgy, with an oozing creamline spilling out as soon as the wheel was cut open. 

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CHEESE NOTES
"The Ten Eyck"

The Ten Eyck, a raw sheep’s milk, Spanish-inspired pressed curd cheese has a dusty grey natural rind with a distinct ridged pattern. The paste is pale ivory-yellow, scattered with irregular eyes, and semi-firm, smooth and slightly springy in texture. In flavor the Ten Eyck is mild but complex, buttery, grassy and with hints of lanolin, herbs and nuts.

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