Say cheese

nettle meadow
Nettle Meadow farm in Thurman. Photos provided

After starting business from scratch, Nettle Meadow’s cheese operations grow, gain recognition

By Holly Riddle 

When Lorraine Lambiase and Sheila Flanagan began hobby farming in California, with a handful of Nigerian dwarf goats, they had no idea what the future would hold. Today, the two are owners of Nettle Meadow Farm and Artisan Cheese and gaining accolades for their line of specialty cheeses. Recent honors include landing in the top 20 of nearly 3,000 entries at the World Cheese Championships, as well as making Food & Wine’s list of top U.S. cheesemakers.

The two moved to the Adirondacks in 2005, to a farm in Thurman, complete with 36 goats and a 10-gallon pasteurizer. 

“We were working out on the West Coast in the legal field and were looking for a change and so we came out, took a look at the place and thought that we could make it grow. We cashed in our retirement, sold our house, came out and tried to make a go of it,” said Flanagan. “I laugh because now we have 130-gallon pasteurizers, but it started out as just Lorraine and I. Lorraine did most of the milking and I did most of the cheesemaking.”

kunik cheese nettle meadow
Nettle Meadow’s award-winning Kunik cheese.

For the first few years, the couple also packed, wrapped and delivered all the cheese themselves, all the way to New York City and the Hudson Valley, where they quickly found a market, especially for their famous Kunik, described as a “semi-aged, triple cream wheel cheese” containing cow cream and goat milk.

They added more goats, barns and pasteurizers to meet demand for a growing line of cheeses. In recent years they’ve expanded to The Hitching Post in Lake Luzerne, which is serves a retail space, tavern and tasting room, as well as housing creamery operations.

Today, more than 30 employees work for Nettle Meadow Farm and Artisan Cheese. More than 700 goats, 300 sheep and 40 Jersey cows produce the milk needed for the approximately 2,500 pounds of cheese produced each day through the spring. The original farm is additionally now home to more than 100 sanctuary animals, ranging from retired goats to miniature horses, peacocks to chickens, open to the public for tours (and retail sales). 

nettle meadow tasting room
Inside the tavern at the Hitching Post in Lake Luzerne. In recent years, Nettle Farm has added retail, a tasting room, the tavern and cheese production to this location, while keeping the original farm in Thurman.

Despite successes, Flanagan remains humble. “We never expected that we would be this fortunate to receive such great recognition,” she says. “I have to say, in America right now, a lot of our small to midsize family cheese companies are being bought out by some of the larger, international corporations. It’s been an ongoing trend for the last 10 or 12 years, so it’s really quite something to still be an independent operation and still be able to bring in such great awards, because the competition is much bigger, with much larger pockets than we have. I’m really excited that we’re still able to pull it off.”

The aforementioned Kunik is one of the most decorated and popular cheeses that Nettle Meadow produces, accounting for a little over a third of all production. Flanagan calls it “a buttery brie with a goat kick.” Other favorites among the 40 cheeses the brand offers include a honey lavender fromage blanc, a newer “Adironjack” cheese, made with cow milk and Applejack Brandy; and Flanagan’s personal favorite, Briar Summit, a cheese made with sheep, goat and cow milk and infused with raspberry leaf tea. 

Looking to the future, Flanagan’s hopes for her business include expanded reach in the Midwest, as well as in Europe, and also making the Lake Luzerne location more of an experience, where visitors can watch the cheesemaking process, and have a meal alongside those award-winning cheeses. 

Explore more: Follow us on Instagram

About Holly Riddle

Holly Riddle is a freelance lifestyle and business journalist who also dabbles in ghostwriting and fiction. You can find her work in publications ranging from Golf Magazine to Mashed, Global Traveler to Forbes and Bloomberg. When she’s not writing, you can find her exploring the mountains near her home in the Adirondacks.

Reader Interactions


  1. Pat B says

    I’ve known these ladies since shortly after they started their operation on the farm in Johnsburg and am thrilled to see the growth and wonderful success. We are so lucky to have internationally acclaimed cheeses made in our backyard.

Leave a Reply

Your email address will not be published. Required fields are marked *