By Alana Pedalino
April 21, 2026

The artisan cheese community is abuzz with a bittersweet announcement from Old Chatham Creamery, a venerable New York cheesemaker. It is with a heavy heart that cheese enthusiasts, industry professionals, and devoted consumers bid adieu to Nancy’s Hudson Valley Camembert, a cherished triple cream, brie-style cheese that has graced cheese boards and palates for years. The decision, as revealed by Saxelby Cheesemongers, stems from Old Chatham Creamery’s strategic pivot to concentrate its operations and product development exclusively on its growing lineup of sheep’s milk cheeses. This shift marks the end of an era for a cheese celebrated for its exquisite texture, rich flavor, and the story woven into its very name.

The news has reverberated through the gourmet food world, highlighting both the evolving landscape of dairy production and the inherent challenges faced by independent cheesemakers striving for sustainability and innovation. Nancy’s Camembert, a distinctive blend of sheep and cow’s milk, was not merely a product; it was a testament to artisanal craftsmanship and a beloved staple that consistently garnered accolades and affection. Its departure leaves a void, but also signals a new chapter for Old Chatham Creamery as it dedicates its expertise to the unique characteristics and market potential of sheep’s milk.

A Legacy of Craftsmanship: The Story of Nancy’s Hudson Valley Camembert

The discontinuation of Nancy’s Hudson Valley Camembert is more than just the removal of a product from a shelf; it represents the retirement of a cheese that had carved out a significant niche in the American artisan cheese scene. Born from the fertile lands of the Hudson Valley, this cheese was a prime example of the innovative spirit that defines the region’s culinary landscape.

The Cheese Itself: A Symphony of Texture and Flavor

Nancy’s Camembert was renowned for its sensory profile, a complex yet approachable experience that captivated connoisseurs and casual enthusiasts alike. At its core, it was a triple cream, brie-style cheese, meaning extra cream was added to the milk during production, resulting in an exceptionally rich and indulgent mouthfeel. Made from a harmonious blend of sheep and cow’s milk sourced directly from Old Chatham’s own herds, it offered a unique depth of flavor that set it apart.

When young, the cheese presented a semi-soft, cohesive center, gradually yielding to a smoother, almost liquid consistency just beneath its pristine bloomy rind. As it matured, this textural transformation became more pronounced, with the interior developing a delightfully runny, oozy quality near the rind, while still retaining a degree of firmness at its core. The rind itself, often described as dense and subtly chewy, provided a textural counterpoint to the creamy paste within, contributing to a holistic tasting experience.

Flavor-wise, descriptions painted a picture of pure indulgence. Mary Tuthill, former general manager of Vermont’s Mad River Taste, eloquently characterized it as "fluffy like a cloud, nicely salted, and rich like butter." This richness was balanced by bright, lactic notes typical of fresh dairy, often accompanied by subtle earthy or mushroomy undertones that deepened with age. Its judicious salt content ensured that the inherent sweetness of the milk was amplified, creating a balanced and utterly satisfying profile that made it a versatile companion for everything from crisp apples to crusty bread and delicate charcuterie. Its complexity and accessibility were part of its charm, allowing it to shine in diverse culinary applications, from a simple snack to a sophisticated cheese course.

The Namesake and the Creamery: A Partnership Rooted in the Land

The cheese carried a deeply personal connection, named after Nancy Clark, who, alongside her husband Tom, acquired Old Chatham Creamery in the 1990s. Their vision transformed the creamery into a prominent name in American artisan cheesemaking, built on a foundation of respect for their animals and the land. The Clarks’ dedication to quality and traditional methods, combined with a willingness to innovate, became the hallmark of Old Chatham’s offerings.

Old Chatham Creamery’s commitment to its craft extended to its sourcing. According to Murray’s Cheese, the creamery prided itself on using milk "directly from their own flock of sheep and herd of cows." This farm-to-table ethos ensured unparalleled freshness and control over the raw materials, translating directly into the superior quality of their cheeses. The ability to manage both the dairy animals and the cheesemaking process under one roof provided a distinct advantage, fostering a deeper understanding of the milk’s characteristics and how best to express them in the final product.

Accolades and Recognition: A Testament to Excellence

Nancy’s Hudson Valley Camembert was not just popular; it was critically acclaimed. Its excellence was formally recognized at the prestigious 2023 American Cheese Society (ACS) Judging & Competition, where it proudly secured second place in its category. The ACS competition is widely regarded as the premier event for evaluating the quality and craftsmanship of American-made cheeses, and earning an award there is a significant mark of distinction within the industry. This accolade underscored the cheese’s exceptional quality and the skill of the cheesemakers at Old Chatham Creamery.

Beyond competition, the cheese also received media attention, being featured in culture magazine’s Summer 2023 issue as part of a "Spicy and Sweet" cheese plate pairing. Such features not only elevated the cheese’s profile but also educated consumers on its versatility and how to best enjoy its unique attributes. The combination of critical acclaim and consistent consumer adoration solidified Nancy’s Camembert’s place as a true gem in the pantheon of American artisan cheeses.

The Strategic Pivot: Old Chatham Creamery’s Focus on Sheep’s Milk

The decision to discontinue such a successful and beloved product as Nancy’s Camembert was undoubtedly a difficult one, underscoring a significant strategic reorientation for Old Chatham Creamery. The move to concentrate solely on sheep’s milk products reflects a calculated business decision to specialize and capitalize on a growing, distinct segment of the dairy market.

Industry Trends and Niche Markets: The Rise of Sheep’s Milk

The artisan cheese industry has seen a remarkable diversification in recent decades, with consumers increasingly seeking out products beyond traditional cow’s milk options. Sheep’s milk, in particular, has gained considerable traction due to several factors. Nutritionally, it is often lauded for being richer in calcium, phosphorus, and zinc than cow’s milk, and its higher fat and protein content contributes to incredibly flavorful and often firmer cheeses. For some individuals, sheep’s milk can also be easier to digest due to different protein structures and lower lactose levels compared to cow’s milk, opening up a market for those with sensitivities.

From a culinary perspective, sheep’s milk imparts a distinct flavor profile—often described as sweet, nutty, and earthy—that is highly prized by chefs and cheese connoisseurs. This unique character allows cheesemakers to create products with unparalleled depth and complexity, from firm, aged Pecorinos to creamy, fresh ricottas. By focusing on sheep’s milk, Old Chatham Creamery is tapping into a niche that offers both perceived health benefits and unique gastronomic experiences, positioning itself strongly within a growing segment of the specialty food market. This specialization allows for deeper expertise, more efficient production, and a clearer brand identity, all crucial elements for long-term sustainability in a competitive industry.

Challenges of Mixed-Milk Operations: A Streamlined Future

Managing a creamery that produces cheeses from multiple types of milk, particularly cow and sheep, presents a unique set of challenges. Each animal species has distinct dietary needs, breeding cycles, and milking protocols. Furthermore, the milk itself requires different handling and processing techniques. Sheep’s milk, for instance, has smaller fat globules and higher solids content, which can affect rennet coagulation and curd formation, requiring specialized equipment and expertise.

Maintaining separate herds, feed regimens, milking parlors, and even processing lines for different types of milk can be incredibly resource-intensive. This often translates to higher operational costs, increased labor requirements, and complex logistics. By streamlining their operations to focus exclusively on sheep’s milk, Old Chatham Creamery can achieve greater efficiency, optimize their resources, and deepen their specialization. This consolidation likely enables them to invest more heavily in sheep farming practices, refine their sheep’s milk cheesemaking techniques, and develop a more cohesive and innovative product line tailored to this specific dairy source. The decision, therefore, is not just about abandoning a product, but about maximizing potential and ensuring the long-term viability and growth of the creamery through focused expertise.

What Does This Mean for Old Chatham? A Renewed Identity

For Old Chatham Creamery, this strategic pivot heralds a renewed identity as a premier producer of sheep’s milk cheeses. While the original article doesn’t detail their existing sheep’s milk lineup, such a focus suggests an expansion and refinement of these offerings. This could include a wider variety of styles, from fresh, delicate sheep’s milk yogurts and fresh cheeses to aged, robust wheels designed to showcase the full spectrum of sheep’s milk’s capabilities.

This specialization could also lead to new innovations, as the creamery dedicates its full creative and technical resources to exploring the vast potential of sheep’s milk. It allows them to become true experts in their chosen field, fostering a deeper connection with their sheep and the unique terroir that influences their milk. This clearer brand identity as a sheep’s milk specialist may also resonate strongly with consumers who are actively seeking out these specific types of products, allowing Old Chatham Creamery to solidify its position as a leader in this growing segment of the artisan cheese market. While the loss of Nancy’s Camembert is felt acutely, the creamery’s commitment to its future, rooted in the distinctive qualities of sheep’s milk, promises exciting new developments for cheese lovers.

The Broader Landscape of Artisan Cheesemaking

The story of Nancy’s Hudson Valley Camembert’s discontinuation is a poignant microcosm of the broader challenges and triumphs within the American artisan cheesemaking industry. It highlights the delicate balance between passion, craft, and the often harsh realities of economic sustainability.

Economic Realities and Sustainability: A Constant Struggle

Benoit Breal, owner of Saxelby Cheesemongers, articulates a crucial truth about the industry: "Ultimately, despite its apparent commercial success, this is yet another reminder of how difficult it is for a cheesemaker to keep an operation financially sustainable." This statement resonates deeply within the artisan food community. Even a critically acclaimed and commercially successful cheese like Nancy’s Camembert can fall victim to the intricate economics of small-batch production.

Artisan cheesemakers face a relentless array of financial pressures. Rising input costs, including feed for animals, labor wages, and energy prices, continuously squeeze profit margins. Regulatory hurdles, often designed for larger-scale industrial producers, can be disproportionately burdensome for smaller operations, requiring significant investment in compliance. Distribution remains a major challenge; getting perishable products from farm to specialty stores across diverse geographies involves complex logistics and costs that can be prohibitive. Furthermore, competition from both large industrial dairies and a burgeoning number of new artisan producers means constant pressure on pricing and market share. The paradox Breal points out – a "rare cheese, yet it is ‘made to scale’ and is incredibly affordable for its quality" – underscores the difficulty of pricing a premium, labor-intensive product competitively while ensuring the financial health of the business. The decision to discontinue a product, even a popular one, often boils down to a cold, hard look at the balance sheet and the long-term viability of the entire operation. It is a strategic choice made to ensure the survival and prosperity of the creamery as a whole, even if it means sacrificing a beloved individual product.

Consumer Impact and the Value of Artisan Products: More Than Just Food

The discontinuation of a cheese like Nancy’s Camembert extends beyond a simple commercial transaction; it impacts consumers on an emotional level. For many, artisan cheeses are more than just food items; they are experiences, memories, and connections to place and tradition. The loss of a unique flavor profile, a specific texture, or a cheese with a story behind it, diminishes the rich tapestry of choices available to the discerning palate.

The role of cheesemongers like Saxelby becomes even more critical in this landscape. They act as curators, educators, and advocates, introducing consumers to new cheeses, celebrating the craft, and, in cases like this, helping to manage the bittersweet farewells. Their passion helps to preserve the appreciation for artisan products and ensures that the stories of these cheeses, even those no longer produced, continue to be told. The ongoing support of consumers for small-scale producers is vital, as every purchase contributes to the sustainability of these often-fragile businesses, helping to ensure that the diversity and innovation within the artisan cheese world can continue to thrive. The impact of such a loss underscores the deep value that consumers place on authenticity, quality, and the human connection embedded in handcrafted foods.

The Future and Lingering Hope

While the news of Nancy’s Hudson Valley Camembert’s departure is met with sadness, there remains a glimmer of hope and an opportunity to reflect on its enduring legacy.

Limited Farewell: A Chance for One Last Taste

For those eager to savor Nancy’s Camembert one last time, there is a brief window of opportunity. The cheese will remain available for purchase at select cheese shops for a limited duration, as existing stock is depleted. As of the time of publishing this article, prominent cheesemongers such as Saxelby and Murray’s Cheese are still listing it as in stock on their respective websites. This offers devoted fans a chance to secure a final taste, to bid a personal farewell to a cheese that has brought them so much enjoyment, and perhaps to reflect on the craftsmanship that went into its creation. It’s a race against time for those who wish to experience its unique blend of creamy texture and rich flavor one more time before it becomes a cherished memory.

A Call for Revival: The Spirit of Innovation Endures

Benoit Breal’s poignant wish for the future resonates deeply: "I still hope Nancy’s Camembert will return. That a talented cheesemaker will take on the challenge and find a way to bring back Nancy’s or create a unique cheese in the same style." This sentiment speaks to the resilient and innovative spirit within the artisan cheese community. The discontinuation of a product, while sad, can sometimes spark new creativity.

It is not uncommon for beloved recipes or styles to be resurrected or reinterpreted by other cheesemakers. The knowledge and passion that fueled Nancy’s Camembert still exist within the industry. Perhaps a new generation of cheesemakers, inspired by its legacy, will embrace the challenge of crafting a similar triple cream, mixed-milk cheese, or even one that pushes the boundaries of the style further. The "ghost" of Nancy’s Camembert may yet inspire a new, equally remarkable cheese to emerge, carrying forward the torch of artisan craftsmanship and flavor innovation. Such a revival would be a testament to the enduring appeal of quality cheese and the dynamic nature of the industry.

The Enduring Legacy: A Mark on the Palate and the Culture

Even if Nancy’s Hudson Valley Camembert does not physically return to shelves, its impact on the American artisan cheese landscape is undeniable and enduring. It has left an indelible mark on the palates of countless consumers and contributed significantly to the growing appreciation for handcrafted cheeses. Its success at competitions and its presence in leading food publications helped elevate the profile of American-made cheeses, demonstrating that domestic producers could rival, and often surpass, their European counterparts in quality and innovation.

Nancy’s Camembert will be remembered not just as a delicious cheese, but as a symbol of the dedication of Old Chatham Creamery, the vision of Nancy Clark, and the vibrant, ever-evolving world of artisan food. Its story serves as a reminder that even in an industry driven by passion and tradition, adaptation and strategic evolution are crucial for survival. While we mourn its departure, we also celebrate its rich history and look forward to the continued innovations that Old Chatham Creamery will bring forth from its dedicated focus on sheep’s milk, ensuring that the legacy of quality and craftsmanship continues to thrive in the Hudson Valley and beyond.