Seventeen Years of Sheep, Sweat, and Manchego: A Love Story

There is always time in the day for cheese!

Seventeen years ago, I was just a wide-eyed dreamer with a serious Manchego obsession.

Today? I'm a seasoned sheep farmer, with callouses on my hands, a healthy selection of jeans and farm boots and the faint aroma of lanolin permanently embedded in my clothes.

People ask me all the time…How did you get into this?

It all started with a simple craving. That irresistible nutty, buttery flavor, the firm yet creamy texture of Manchego cheese... it was my culinary kryptonite. But the deeper I delved into the world of Manchego and other sheep milk cheeses I realized that the very reason this is truly exceptional stuff was the high butter fat content of sheep’s milk.
Logic, as it often does, went out the window. "I need my own sheep," I declared, much to the amusement (and slight concern) of my friends and family but more importantly my accountant!

Now, 17 years later, this farm has transformed into a haven for these gentle creatures. Rolling green pastures (okay, maybe slightly less rolling), a couple cozy barns that have seen their fair share of cattle, horses, hay and tractors but now sheep and lambing seasons, and the constant, comforting murmur of bleating sheep. The biggest difference is milking and cheese making did not end up being the direction this farm took, (except for my personal benefit). I completed my courses in cheese making but later realized how confining a milking operation would be. Shoot! Farming is all encompassing as it is but a dairy operation is 10x more! So, sheep were still the focus, just not milking and cheese!

It hasn't been all sunshine and idyllic pastoral scenes, mind you. But through it all, the joy of watching my flock grow and graze, the satisfaction of being in nature, daily and the sheer delight of shepherding has made every challenge worthwhile.
From Novice to (Somewhat) Knowledgeable Shepherd:
Over the years, I've learned a thing or two about sheep farming. I can tell you the difference between sheep breeds at a glance, my shearing skills leave a lot to be desired (we hire that out and make it an annual event), and I've learned a heck of a lot about wool.

What's Next?
Well, the dream continues! The more I learn about farming and sheep (mostly sheep wool) the more I’m excited to continue and although I’m not making cheese it was truly my love of Manchego that started me on the path.

So, another reason I will forever be grateful for Manchego!

Mac and Cheese Bites

This recipe might seem out of context for our blog content…read on.

Alas, I am one that loves to throw a party. Serving lots of folks gathered together for food and fun is just a thing I love to do. Recipes that help me accomplish that impressively and easily are incredibly important to my recipe collection. You’re asking for trouble if you plan a party and try all new recipes so having this in your arsenal is important.

Alas, if you’ve ever had good Mac & Cheese, you understand how a good crunchy mini bite of mac & cheese could transcend you.

Several years ago my sister made her rendition of mac and cheese bites; they were incredible. The second time we made them the flavor was just as good but they stuck to the pan and fell apart? She is a great cook and often does her own thing, tweaking recipes as she goes. Nothing wrong with embellishing a recipe but it helps to remember what you did! Yes I'm calling you out sis❤️. When I decided to make them I did a fair amount of research. There are lots of recipes out there, all a bit different. I ended up using the recipe from Chef in Training with a few “tweeks” of my own based on hints from other sites. Her recipe is solid but I wanted to include (for all my future entertaining) a full proof recipe that didn’t stick and had different flavor profiles based on the crowd I was serving. I think the secret to the recipe includes cream cheese and egg and finally a little bit of the shredded cheese in the bottom of each mini muffin cup. Of course don’t forget to grease the muffin cups really well!

NOTE: Cheese. This is a personal preference and will change based on guests. If there are children you’ll want more mild cheeses. I used mild cheddar. If it’s an adult afair the addition of Gruyere sends these over the top.

• 1 pound elbow macaroni

• 4 Tablespoons butter

• 4 Tablespoons flour

• 3 cups milk

• 4 cups shredded cheese (See Note)

• 4 ounces cream cheese

• 1 teaspoon salt

• 1/2 teaspoon white pepper

• 2 eggs beaten

• Bread Crumb Topping (panko, olive oil, minced garlic)

Instructions

• Preheat oven to 400 degrees F.

• Spray mini muffin tins with cooking spray really well.

• Cook pasta according to packaged directions and set aside.

• In a medium size pan combine butter and flour over medium heat. Whisk until butter is melted and mixture is smooth. Slowly add milk and bring to a simmer. Add 3 1/2 cups of the cheese, cream cheese, salt and pepper. Stir until smooth and creamy. Remove from heat.

• In a large mixing bowl, carefully stir pasta, cheese sauce, and egg until evenly mixed and pasta is evenly coated.

• put a bit of the remaining shredded cheese in the bottom of each muffin cup

• Spoon mac and cheese into mini muffin tins, press down and top each with a small pinch of remaining cheese and sprinkle with the panko mixture

• Bake at 400 degrees F for 15 minutes or until golden brown.

• Allow to cool 5 minutes before gently removing the bites.

Breadcrumb Topping: Mince a garlic clove and sauté it in 1 tablespoons of olive oil and 1 Tablespoon of butter. Add 3/4 cups of panko and sauté just until it smells a bit toasty and the panko is fully coated.

ENJOY! Let me know what you think!