"The last straw" is what Barbara Dallap-Schaer said to her husband, Thomas Schaer, when he proposed a "nanodairy" to make raw sheep's milk cheeses at their 45-acre Meadowset Farm in Landenberg.
The two, both large-animal surgeons at University of Pennsylvania's New Bolton Center, had already earned a reputation for their sustainably raised lamb, honey, and eggs in Chester County hot spots such as Talula's Table and Vala Vineyards.
At the end of their first year of cheese production, though, Meadowset's debut wheel, aptly named the Last Straw, a bright and peppery pecorino-style modeled after traditional examples in Shaer's Swiss birthplace, has been joined by an equally impressive companion.
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