Spillian hosted a cheese tasting last Saturday for friends and neighbors who took a first look at Two Stones Farm’s new batch of cheese. I wrote an extensive account of Alan and Robin White’s Two Stones Farm in Halcottsville over a year ago in a piece entitled The Fine Art of Cultivation, which you can read here. The White’s farm is its own ecosystem and they are breeding goats that will eventually be perfect for the Catskills climate and terrain. The goats live in barn that’s heated by manure and are protected by two self-sufficient guardian dogs who have been known to fish out of the river: a fascinating place and worth a visit. From the goats’ milk, they are now making cheese.This delicious local cheese is produced naturally without synthetic hormones or antibiotics. Alan wanted to supplement the goat’s milk with cow’s milk, but was obliged to obtain the milk in multiple plastic bottles and because he didn’t want to put all that plastic back in the environment, he bought a cow. Presently, they produce soft cheese like a feta and a chevre, plus two types of tomme and a gouda-style cheese without the wax coating.
Bread Alone’s Reuben with gruyere cheese, Russian dressing, coleslaw and pastrami on organic sourdough rye is much less greasy than it looks and remarkably juicy. The coleslaw is quite mild in this sandwich, complementing the flavor of the pastrami, which is not overly salty. The last spectacular sandwich I recommended from Bread Alone disappeared off the Winter 2015 menu just as my review in the Catskills Food Guide went to press and was replaced with something similar. Plus, the Boiceville location where I got the Avocado & Arugula on April 4th has had the arugula removed for the spring menu. All these additions and subtractions keeps us food reviewers on our toes. Grab the Reuben while you can, as menus change frequently.
Upstate Dispatch now has a YouTube Channel for all our video content. Please take a look around. We are in the midst of uploading video taken at the tops of all the Catskills mountains, doing farm tours and reporting on food and the arts in our region. Above is our 20-minute short of the day we spent with Chase Kruppo while he inspected his beehives and prepared them for winter. Chasing Honey Farm is a pesticide free apiary in Fleischmanns in its first year of business. He installed his bees in May of this year and after the summer, he harvested 147.625lbs pounds of raw honey comb plus 10lbs of liquid honey for his CSA members.