Prairie Fruits Angel Food: A Taste of Heaven on Earth (Day)

Robin Minkoff tells us why Prairie Fruits Farm makes the perfect cheese for Earth Day.

Back-to-the-landers Wes Jarrell and Leslie Cooperband started Prairie Fruits Farm in Champaign Urbana, Illinois in 2003, sowing buckwheat and modern farming ideals. To start, they planted hundreds of fruit trees and berry plants, and obtained three Nubian goat does and one buck. Nine years later, they produce up to thirteen different cheeses, mostly from the milk of their goatherd. The farm takes on many roles to achieve an admirable goal: educate the local community about the connection between food production and consumption. Cheeses like the young bloomy rind Angel Food are the delectable delivery system of their message. Organic growing practices ensure that the, ahem, fruits of their labors are tasty (Wordplay: rhymes with Earth Day!).

In keeping with the tenets of sustainability and small-scale, diversified farming systems, Jarrell and Cooperband run a pasture-based, seasonal dairy. These farmers take the greatest care with their animals, using rotational grazing methods to keep them on fresh pasture during the growing season, and feeding them alfalfa hay and locally grown grain during the winter. Chickens partner with the goatherd to manage pest control in the goat barn, helping to maintain sanitary conditions and healthy milkers. Because of the careful attention to their animals’ health and quality of life, they are certified as Animal-Welfare Approved.

The orchard and berry patch are similarly cared for, deterring pests, weeds and disease through ecological and biological controls rather than conventional herbicides, pesticides, or chemical fertilizers. Though homeowners and avid gardeners may prefer to use these 3 methods, there are other more natural options out there. For example, many tree care services can be contacted for bulk purchase of “mulch” a byproduct of tree and hedge clippings. Mulch is both a natural fertilizer and a good deterrent of unwanted weeds and pests and is therefore an option to consider. Of course, if it gets too out of hand, some people may decide to use a pest control oregon company, or one that is local to them so that their problem has a better chance of being resolved once and for all. Some farmers have reported that pests such as rats have started entering their houses, not just their farmland which is obviously a concern. In this case, it’s probably best to call pest control in Chapel Hill (or a local pest company) as there can be disastrous consequences if the pests move to your home. Unfortunately, this option may not be available for all farmers so they may have to try ecological and biological controls instead. However, bigger pests like moles may be harder to deter with biological controls, especially since these pests dig underground. Seemingly, the only option for many farmers is to implement a mole trapping service to be rid of these animals. Flowering plants grow in the orchard to attract beneficial insects, especially honeybees. As a testament to their sustainable agriculture vision, nothing goes to waste at Prairie Fruits Farm: food waste and manure gets turned into compost for the fields, and even excess whey produced during cheesemaking finds purpose as fertilizer and as livestock feed for other farms. Like the cheeses, orchard and berry fruits are sold at local farmers’ markets.

One standout cheese, Angel Food, is a soft-ripened goat cheese made in the style of a French Coulommier. Similar to a Camembert, this interpretation is aged two weeks. Beneath the downy white rind lies a gooey creamline and a fluffy paste that melts into a silky, flowing mess of deliciousness as the cheese ages. To make this sensational treat, the curds are hand-ladled into round molds. A ripe wheel of Angel Food can substitute for the Brie you’re planning to serve at your next gathering. But it’s spring – pack it in a picnic basket with a bubbly beverage and some fresh fruit as a part of your outdoor Earth Day celebrations. Sarah, of Prairie Fruits Farm, recommends a Normandy Apple Cider to wash it down. Bring it all together with berries like those you’d find growing near where the goats pasture. Prairie Fruits Farms’ intent is to help connect in their patrons’ minds food production and consumption; be at one with the pure terroir of Angel Food; free of unnatural elements and fresh from the prairie. Angel Food, you make me feel like a natural woman.

I Fell In Love With Goat Cheese at Prairie Fruits Farm

… and now you can, too!

By Deena Siegelbaum

 

The goats that stole my hear (Prairie Fruits Farm)

 

I came to work at Murray’s Cheese because of my love for slow food – and my work at Slow Food.  For many years I worked for the sustainable food-loving organization, thrilled at every chance to meet food producers along the way — cheesemakers being no exception.  A few years ago, while on a US tour with the organization’s founder Carlo Petrini, I fell in love with goats (and goat cheese) during a visit to Prairie Fruits Farm, the first farmstead cheesemakers in Illinois — whose cheese you’ll now find on our NYC and online cheese counters.

The Petrini entourage drove down to Central Illinois from Chicago on a warm May day.  Having been on the road hosted in restaurants and lecture halls for days, a farm day was a welcome stop, and we were about to be hosted by farmers who had been making and selling cheese for less than 2 years.  We arrived to meet Leslie Cooperband and Wes Jarrell and their kids – I mean their goats – who were joyfully running and playing on the lawn safely inside of a little fence.  Named for the fruits on the property, Prairie Fruits grows apples, peaches, pears and berries in addition to cranking out farmstead cheeses using milk from their goats, and also sheep’s milk from a neighboring farm.

What I remember from that day four years ago: tasting the most exceptional, sweet and creamy chevre; cuddling with goats; touring their small, well-run cheesemaking house; and savoring a farm-fresh meal with the inspired cheesemakers.  Leslie and Wes left academia to make cheese and to help build a vibrant food community in Central IL — they were welcoming, knowledgeable, and had the cutest kids on the planet.

A gooey piece of Angel Food

Flash forward a few years, and Leslie and Wes have continued expanding their operation.  Their cheese is available in fairly limited quantities, so we’ll be selling a variety as we’re able to get ’em.  The two all-goat, gooey bloomy rinds are Angel Food and Little Bloom on the Prairie.  Angel Food is 3 weeks old with a thin, edible white rind – it’s a ladled curd cheese.  A bit stronger, Little Bloom is a cut curd that has ripened for four weeks.  Turning to sheep, we’ve got Ewe Bloom, a Camembert-style square cheese that’s pleasantly pungent.  Black Sheep is ash-covered and soft-ripened, reminded us of Selles-sur-Cher.  Not surprisingly, Prairie Fruits picks are really enjoyable with fresh or dried fruit.  Perfect for your summer picnic of a fun way to end your next BBQ!

Murray’s Cheese currently has select Prairie Fruits cheese in limited quantities in our New York City stores and online. Not all styles are available at all times, so check back soon or give us a call if you don’t find what you’re looking for.