Sister Margo Morris displays cheeses from Sprout Creek Farm

Sprout Creek Farm Cheese featured in New York Times

Ouray cheese, one of the fine artisan cheeses made at Sprout Creek Farm, was featured in the New York Times on Wednesday, November 5.

Ouray, available for purchase online, is one of five new American cheeses recommended in Florence Fabricant's column in the Food Stuff section of the Times.

Sprout Creek Farm, a sponsored ministry of the Society of the Sacred Heart, United States Province, is situated in New York’s Hudson Valley near Poughkeepsie. Four RSCJ – Sisters Georgie Blaeser, Jean Ford, Margo Morris and Karen Olson – live in community at the 200-acre working farm and oversee a variety of educational programs.

Ouray, and three other cheeses made at the Sprout Creek Farm Creamery – Toussaint, Barat and Ricotta – can be purchased online at www.sproutcreekfarm.org. The cheeses and farm-sponsored programs for students and adults are described on the farm’s Web site.

Sprout Cream Farm and its cheeses have been featured in a variety of food-related publications and shows, including Gourmet magazine and Paula’s Home Cooking on the cable channel Food Network.

Related: See our "Spotlight" feature on Sprout Creek Farm.