Cheese of the Week: Vermont Shepherd
This cheese is made at the Patch Farm in Wesminster West, VT from the milk of 200+ pasture grazing ewes. The farm milks and produces cheese from early spring throughout the summer and into November, but the wheels need 4 months to ripen, and are not ready until mid-August. The first batch of the season of this delightful creamy and sweet natural rind sheep cheese is now available in our cheese department! It gets its flavor from the herbs, grass and wildflowers that the sheep feast on, and also the aging process which includes washing the natural rind twice a week as the cheese rests on ash-wood shelves in cool, moist caves. Enjoy and stock up – it’s usually gone by December!
For more wonderful cheese info, visit hlivingstaging.wpengine.com!