Shepsog

Our Cheeses

The Grafton Village line includes distinctive cheddar cheeses that have been aged for up to five years, plus a selection of flavored cheddars. Our Cave Aged line is made of cow, sheep and mixed milk original cheeses that are cave-aged at our Grafton facility and vary with each season.

All of our cheeses are free of artificial hormones and antibiotics. The rennet used is microbial, making our cheeses vegetarian approved.

Grafton Cheddar

Our Grafton Village line of aged cheddar is handmade using traditional methods, using primarily Jersey cow’s milk, known for its high protein and butterfat content. Our flavored cheddars are done so with natural ingredients. Our traditional cheddars are aged from one to five years, sometimes longer. The more the cheese ages, a stronger “bite” is developed.

Cave Aged Cheddar

Taking us beyond our roots in cheddar, these small batch cheeses are carefully matured in our aging caves in Grafton. Our Cave Aged line includes cow’s milk, sheep’s milk and mixed milk cheeses that evolve with the seasons.

Grafton Village Cheese is SQF-certified and committed to food safety.

Download High Resolution

Product Downloads

Shepsog is the Algonquin word for “sheep”, which once 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 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, with 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.