“When considering how best to use the beautiful sheep’s milk we get from a local Amish dairy, I thought about my Spanish ancestors and the Pyrenees cheeses they produced. It inspired me to create something in a similar style, something with the floral, herbaceous flavors in the milk that comes from sheep feeding on grasses…
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Shepsog is the Algonquin word for “sheep,” which covered Vermont’s hillsides during the booming wool industry of the 19th 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…
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This alpine-styled cheese is named for the scenic bluff overlooking the village of Grafton, Bear Hill. It is a washed-rind, alpine-style cheese made with unpasteurized/raw sheep’s milk and cave aged for a minimum of 7 months. This cheese combines the sweet and nutty flavors characteristic of alpine cheeses with a fruity and savory complexity brought…
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Grafton’s flagship cheddar is made with unpasteurized/raw cow’s milk and aged for two full years to achieve a mature flavor and dense, firm-yet-creamy texture. Young cheddar is tasted early on to determine the best trajectory for aging; for 2 Year Aged Cheddar we look for balanced acidity and moisture that will hold up over time.…
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