Sheri Palko is a dynamo!
Milk the sheep at 6 am “the sheep have to be milked!”
Raise three teenage girls
Be a devoted Wife
Produce four types of cheese
Work seven farmers markets each week
Ship cheese to accounts 38 plus states
Have a house on the market
actively support the 4-H club
manage 6 part time employees
Write articles for DSANA
Experiment with new types of cheese
Keep records of everything
Milk the sheep at 6 pm “the sheep have to be milked!”
That is during late spring when things are easing up after late winter, lambing season. Sheri Palko of Locust Grove Farm plans lambing to begin after January 2nd, in order to have some family time during the holidays. Once the ewes start having their young, Sheri’s time is no longer hers. Sheep typically have twins, Locust Grove Farm had 99 lambs in six weeks this last season. The lambs are hand fed, and the lactating ewes are milked to produce cheese, until the fall. Another thing sheep don’t do is plan an epidural and schedule to deliver when it is most convenient.
Locust Grove farms offers an artisan cheese, made by hand, in East Tennessee..Locust Grove Farm is located close-in to Knoxville, TN. The cheeses are produced at the source, the cheese making facility as well as the ripening room, also known as a cave, share the farm with the sheep. On the day I visited there were 3000 lbs. of cheese aging in the cave. For now, Sheri leases the 25 acres, but has plans to purchase 100 plus acres as soon as her suburban home sells. She honors the neighbors request of no dogs, while she is leasing, the sheep’s guardians George and Polly (donkeys) watch over them in the fields and protect them from coyotes. Until then Belgian Teruven, Prism and border collie, Dixie live at the Palko home. Prism and Dixie are both sheep herders and work regualarly on the farm. In the future she plans to expand production, and variety. A possibility of a touring program is in the works as well.
Sheri was drawn to sheep farming by way of dogs. Showing herding dogs in competition around the country. Her Belgian Tervuren dog, Rumor was ranked #1 novice level in country.
In 2005 she met Tim Clark, then a pastor at Central Baptist Bearden. Also a sheep farmer with dreams of making sheeps milk cheese, a partnership was formed. The partnership was a very good one.. A huge boost to their success came by way of a grant from Pick TN Products. Success had come much faster than they had anticipated, by 2007 they were shipping cheese to accounts in 38 states, including big names like The Biltmore and Whole Foods. Three Rivers Market Knoxville’s co-op was their first account and still the largest local wholesale customer. With so many rapid changes and decisions to be made in which direction the business should go, and a possible relocation for Tim, it came time for Sheri to buy Tim’s share of the business.
Sheri’s biggest fear in becoming sole proprietor; having to sell. By far her favorite aspect of the business is milking and tending the sheep. I found this so interesting because it is obvious she is passionate about her business, and is a born conversationalist. When you meet her you would never think that she ever questioned her ability to sell. She now participates in seven farmers markets in the area and very much enjoys talking with her customers. To me this is one of the best parts of shopping locally, making a connection with those who provide our food. Whole wheels are available, upon request, if you want to serve a wonderful local product at your next party. A beautiful tray of local cheese, breads and produce would make an amazing display; and like all good art, a great conversation piece.
At the Farmers market, you have the opportunity to try all the styles of cheese, and find your favorite. Sheri’s favorite cheese is the same as mine, the young La Mancha. A fresh raw sheeps milk cheese, it is very smooth and buttery and bone white in color. A a recent obsession at our house a slice of La Mancha with warm Hillside Bakery’s Sunny flax bread. I finally branched out this week and bought the Cumberland a pepper/spice spiked cheese to make a spinach pizza with young garlic. I cannot wait to try this!
