Editable South Shore
2010 Local and DIY GIFT GUIDE
Shy Brothers Farm was featured in the 2010 Gift Guide for our CLOUMAGE™.
Read the full article
Standard-Times, Alexis Hauk
“CLOUMAGE™… IS AS SILKY SMOOTH AS A BARRY WHITE TUNE.”
The Cloumage possesses a tartness like yogurt, and it is as silky smooth as a Barry White tune. Hanley reminds us that cheese is very much an active and alive collection of cultures, something that escapes many people.
Read the full article
Edible Boston, Spring 2010 issue, Robert Aguilera
LESSONS IN CHEESE PART 2, FRESH CHEESE
[Cloumage] is a brand-new fresh cheese from Shy Brothers Farm in Westport, Massachusetts. The name translates to “the clouds,” but no cloud ever tasted like this heavenly cheese. The texture of this cheese is thick and creamy, with fine milk protein granules that are reminiscent of homemade ricotta.
To achieve this texture, after their “nutty flavored” Ayrshire cow milk is pasteurized, a small amount of calf rennet and cultures are added. A long acidification process then slowly separates the curd from the whey. This practice helps the natural bacteria separate the solids slowly, creating the complex texture. It also leaves the cheese open to interpretation when pairing, as the cheese is equally complex in flavor. There are aggressive floral, nutty and maritime herb flavors that result from cows grazing close to the Atlantic Ocean. Simply pair this cheese with spring onions, rhubarb chutney, asparagus and artichokes, or use it as a substitute for ricotta in prepared dishes like lasagna.
Wall Street Journal
BETTING ON CHEESE TO SAVE THE FARM
Barbara Hanley, a former real-estate consultant, and Leo Brooks, an airline pilot, have teamed up with a local dairy to create an artisanal cheese called Hannahbells. Their main aim is to help struggling farmers in their area find a way to become sustainable.
How 2 Heroes
ABOUT SHY BROTHERS FARM AND HANNAHBELL CHEESE
Three Shy Brothers are making one unique delicious cheese called Hannahbells. Watch the video to meet their cows, learn about the farm and how they make their cheese from their not-so-shy partner, Barbara Hanley.
Watch video at www.how2heroes.com
Diary of a Locavore, Elspeth Pierson of NPR
MEET KEVIN, ARTHUR, NORMAN, AND KARL SANTOS
the faces behind Shy Brothers Cheese. Two years ago they didn’t know a thing about cheesemaking; today, they churn out thousands of pieces a week of the thimble shaped pieces …
Read More
The Herald News
SAY CHEESE! WHEN DAIRY FARMING GOT TOUGH,
WESTPORT BROTHERS DIDN’T SHY AWAY
Four brothers, trying to keep their third-generation dairy farm
from curdling under high prices, took a chance two years…
Read More
04/08/2008, CNN Money
CHEESE TO THE RESCUE
An entrepreneur helps small farmers stay in business by diversifying
into lucrative new markets - like gourmet cheese.
Read More
Daily Candy Boston
THE BIG CHEESE
Going to great distances to score an ounce of oozy, unpasteurized
sheep’s milk cheese? Been to Provence.
Read More
Forbes
SMALL CHEESE
How many shy brothers does it take to make a bold cheese?
In the case of Shy Brothers Farm of Westport Point.
Read More
Standard Times
SPINNING STRAW INTO GOLD
Spinning straw into gold - Westport dairymen, savvy marketer
transform milk into more-profitable artisanal cheese.
Read more