Shepsog is the Algonquin word for “sheep”, which once 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 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.
Earthy Reds such as Zinfandel, Primitivo, Sauvignon Blanc. Normandy-style hard cider.
Table. This will be a centerpiece on any specialty cheese board.
Unpasteurized sheep milk, unpasteurized cow milk, salt, cultures, enzymes