Key Takeaways
- • Tom Clark, 85, died on July 4, 2026, at his home in New Harbor, Maine, likely from cardiac arrest, according to his wife Nancy Clark.
- • Clark transitioned from running a private equity firm in 1993 to co-founding Old Chatham Sheepherding Company (now Old Chatham Creamery), which became the largest sheep dairy farm and creamery in the United States.
- • The operation, built on 500+ acres in Old Chatham, New York's Hudson Valley, managed approximately 1,200 East Friesian ewes and produced more than a dozen award-winning sheep-milk cheeses, including Nancy's Hudson Valley Camembert, Ewe's Blue, and Mutton Button.
- • Sheep milk's superior composition—containing twice the fat and protein of cow or goat milk—enabled the production of distinctive artisanal cheeses with "nutty aromas and savory flavors," though production constraints limited individual ewe yield to approximately three quarts per day compared to nine gallons for Holstein cows.
- • The Clarks' venture expanded to include a luxury inn and restaurant for a period, demonstrating diversification beyond core dairy operations into hospitality.
Summary
J. Thomas "Tom" Clark, a prominent figure in both private equity and artisanal agriculture, died on July 4, 2026, at age 85 at his residence in New Harbor, Maine. His wife, Nancy Clark, attributed the cause to likely cardiac arrest. Clark's death marks the end of a distinctive career trajectory that saw him transition from institutional finance to founding and operating one of America's most recognized specialty dairy operations.
In 1993, while managing a private equity firm, Clark and his wife Nancy acquired over 500 acres in Old Chatham, New York, a hamlet within the Hudson Valley, along with an initial flock of approximately 1,200 ewes, rams, and lambs. This acquisition represented a deliberate return to agricultural roots—Clark had won a blue ribbon at a county fair at age 10 for a sheep raised on his grandfather's farm. The Clarks converted their operation into Old Chatham Sheepherding Company, now operating as Old Chatham Creamery, establishing it as the largest sheep dairy farm and creamery in the United States.
The enterprise focused on East Friesian ewes, recognized as one of the strongest milking breeds. This breed selection proved critical to commercial viability: sheep milk contains twice the fat and protein content of conventional cow or goat milk, producing distinctive "nutty aromas and savory flavors in aged wheels," as noted by cheese expert Janet Fletcher in a 2016 New York Times article. However, production economics remained constrained—individual ewes yielded approximately three quarts daily under optimal conditions, compared to nine gallons per day from Holstein cows, limiting scalability despite quality advantages.
The Creamery's product portfolio included more than a dozen award-winning sheep-milk cheeses. Notable offerings included Nancy's Hudson Valley Camembert, a blend incorporating sheep and cow milk from regional suppliers; Ewe's Blue; and Mutton Button, a soft variety distinguished by diminutive size. Industry publications praised the products: Culture magazine described Nancy's Camembert as "meltingly creamy" with a "very smooth and buttery flavor, almost like a very rich ice cream." The operation also diversified into hospitality, operating a luxury inn and restaurant for several years alongside core dairy production.
Clark's transition from institutional capital management to agricultural entrepreneurship exemplified an alternative investment approach focused on artisanal production and regional food systems during a period of consolidation within American dairy operations.
In 1993, while managing a private equity firm, Clark and his wife Nancy acquired over 500 acres in Old Chatham, New York, a hamlet within the Hudson Valley, along with an initial flock of approximately 1,200 ewes, rams, and lambs. This acquisition represented a deliberate return to agricultural roots—Clark had won a blue ribbon at a county fair at age 10 for a sheep raised on his grandfather's farm. The Clarks converted their operation into Old Chatham Sheepherding Company, now operating as Old Chatham Creamery, establishing it as the largest sheep dairy farm and creamery in the United States.
The enterprise focused on East Friesian ewes, recognized as one of the strongest milking breeds. This breed selection proved critical to commercial viability: sheep milk contains twice the fat and protein content of conventional cow or goat milk, producing distinctive "nutty aromas and savory flavors in aged wheels," as noted by cheese expert Janet Fletcher in a 2016 New York Times article. However, production economics remained constrained—individual ewes yielded approximately three quarts daily under optimal conditions, compared to nine gallons per day from Holstein cows, limiting scalability despite quality advantages.
The Creamery's product portfolio included more than a dozen award-winning sheep-milk cheeses. Notable offerings included Nancy's Hudson Valley Camembert, a blend incorporating sheep and cow milk from regional suppliers; Ewe's Blue; and Mutton Button, a soft variety distinguished by diminutive size. Industry publications praised the products: Culture magazine described Nancy's Camembert as "meltingly creamy" with a "very smooth and buttery flavor, almost like a very rich ice cream." The operation also diversified into hospitality, operating a luxury inn and restaurant for several years alongside core dairy production.
Clark's transition from institutional capital management to agricultural entrepreneurship exemplified an alternative investment approach focused on artisanal production and regional food systems during a period of consolidation within American dairy operations.
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