3/19/2013 11:36:00 AM

Artisans in Austin: Pure Luck Farm and Dairy

Thirty years ago Sara Sweetser bought her first goat. Sweetser already worked her farm on Barton Creek, but her friend had started to teach her to make cheese. The chevre became so well-received by her friends and family that Sweetser started to sell it to the public.

Now Sweetser’s daughter Amelia Sweethardt and her husband, Ben Guyton, run the Pure Luck Farm and Dairy, which produces around 500 pounds per week of cheese in the height of the season (April through June). The American Cheese Society has bestowed enough awards on Pure Luck to make their cheeses officially important, and when you taste them, you understand.

So what makes Pure Luck’s cheeses so great? “It starts with really good milk that’s handled really well,” says Sweethardt. “You can’t do it without that. I think another reason is that it’s hand-ladled. We scoop the curd into the basket mold. We make it very dry, which adds to the texture quite a bit.”

You can find the soft French goat cheese they’re known for at Wheatsville, Antonelli's, Central Market and other places around town, and the Hopelessly Bleu and June’s Joy (chevre with honey, black pepper and thyme) are a real treat too.

Dripping Springs; 512-858-7034

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