I knew Martha Pisano from the West Chester Growers’ Market. I also knew I loved her Brebis cheese, made from a sweet flock of East Friesland sheep she and her husband Verry milk and care for. Another family farm that they bought from their parents nine years ago, in Coatesville, PA. Martha told us a story of attending a cheese making class – by the end she’d bought a ram from the woman offering it.
She makes a delicate French Feta, a Romano, a Basque-style Manchego, Camembert and the Brebis, which is like a mild chèvre. Sheep milk contains twice the proteins and minerals of cow and goat milk, and is easily digestible. Martha sent us on our way that day with a huge bag of cheeses, crackers and even figs from her own trees. A gracious hostess and a marvelous artisan.
