Hard & aged Sheep’s milk

Vermont Shepherd

also called Verano

Made only in summer, aged in a cave dug into a Vermont hillside.

An illustrated wedge of Vermont Shepherd

Drawn by the app from this cheese’s own record — paste, rind and texture come from the data, not a stock library.

David and Yesenia Major make it in the Pyrenean style from their own flock's milk, only during the grazing season, and age the wheels in a cave cut into the hill behind the farm.

Sweet, mild and herbaceous, with hazelnut and wild-clover notes that change noticeably from one summer's batch to the next. One of the cheeses that convinced Americans a farmstead cheese could stand next to a European one.

Tastes of

clover hazelnut sweet lanolin wild herbs

Put it next to

Pinot Noir Apple Honey Crusty bread