Inside Nettle Meadow: Adirondack Cheesemaking, Passion, and the Hitching Post Tavern

A woman walks away from toxic-tort law in Oakland, loads four Nigerian dwarf goats into a Honda Element, and drives 3,000 miles with her partner to a scruffy little farm in Thurman, NY. Two decades later, that leap of faith has become Nettle Meadow: a sanctuary for hundreds of animals and the home of Kunik, one of the most celebrated cheeses in America. In this episode, we sit down with Sheila Flanagan, CEO and co-founder of Nettle Meadow, to trace the journey from collapsing barns and ice storms to national cheese awards and the warm glow of the Hitching Post Tavern in Lake Luzerne. Sheila shares how she and her partner, Lorraine, learned cheesemaking by trial, error, and sheer stubbornness—and why the terroir of the Southern Adirondacks is baked into every wheel they produce.You’ll hear about the goats who rode cross-country, the historic butter cellar that turned into an aging cave, the community that carried them through lean winters, and the tough choices they’re facing now as they look for the right partner to help Nettle Meadow’s next chapter unfold. If you’ve ever daydreamed about ditching a soul-crushing job for something wilder and more meaningful, this one’s for you.What you’ll hear in this episodeHow a burned-out toxic-tort lawyer in Oakland fell in love with a tiny goat farm listing and convinced her partner to move to Thurman, NY.The origin story of Kunik—why Sheila calls it “a buttery brie with a goat kick at the end,” and how Nigerian dwarf goats tricked them into thinking they were instant cheese geniuses.Growing from 36 goats to close to a thousand animals: hybrid “all-American” goats, Jersey cows, sheep, and a whole lot of retired and differently abled residents living their best lives.Why Adirondack terroir matters: goats munching nettles and raspberry leaf, loamy soil, and a 19th-century butter cellar that shaped the flavor of their cheeses.The brutal first winters—ice storms, deep snow, generators, and the moment Sheila almost put the farm back up for sale.How and why Nettle Meadow took on the historic Hitching Post Tavern near Lake George, and turned a dude-ranch roadhouse into an Adirondack cheese tavern and production hub.Tips for pairing Nettle Meadow cheeses with mac and cheese, salads, flatbreads, and more—plus how the menu gently converts “goat cheese skeptics.”Where to find Nettle Meadow cheeses across the country, from NYC specialty shops to regional grocers and national chains.Sheila’s honest look at growth, finances, and why they’re now seeking an investor to help sustain the mission—and possibly relocate the sanctuary closer to Lake Luzerne.Her advice for anyone dreaming of a big life change: what she’d do differently, and why she still says “go for it.”Resources:Learn more at www.nettlemeadow.comNettle Meadow Farm & Artisan CheeseHitching Post TavernToad Hill Maple FarmFriends Lake InnOscar’s SmokehouseMartins LumberProduced by NOVA