One of America’s oldest sheep’s milk cheeses, the Vermont Shepherd is made and cave-aged by the Ielpi Major family on their 250-acre farm in Westminster West, VT. This farmstead, hand-crafted cheese is only made with the milk of sheep while they graze the healthy, wild pastures of Southeastern Vermont, which leads to a very rich and complex flavor owing to the variety of wild grasses and flowers the sheep ingest. Refusing to compromise on quality, the family only makes 10 to 30 wheel batches 3 days a week during the grazing season, so this cheese is sold in necessarily limited quantities.
The texture of the Vermont Shepherd is smooth and creamy, and the flavor is sweet, rich and earthy with hints of clover, mint and thyme. We are fortunate to have nearly two wheels of it left, so come in soon to taste this New England delight before we sell through it!