Shepsog

Shepsog is the Algonquin word for “sheep,” which covered Vermont’s hillsides during the booming wool industry of the 19^th century. The forest has since reclaimed our hills, but we still source top quality sheep milk to make this mixed-milk, cave aged beauty.

Made from unpasteurized/raw sheep and cow’s milk and aged for a minimum of 7 months, Shepsog has a dusty gray and white mottled rind with a firm texture that echoes the curd structure of the cheese. Expect aromas of cultured butter and fresh buttermilk, alongside bright flavors that are lemony and sweet, notes of caramel and a clean, nutty finish.

Shepsog is best served as a table cheese. Pair with toasted nuts and raw honey; shave over grilled asparagus; or enjoy with a handful of trail mix as you observe the view from your nearest mountaintop.