cheese, vermont shepherd

Vermont Shepherd is produced by the Majewski family in Westminster West, Vermont, from the milk of their East Friesian and Dorset cross sheep grazing on Vermont pasture from May through October. The resulting cheese — aged 3–9 months in a stone cave on the farm — reflects its pastoral source directly: grass and wildflower notes from the pasture, concentrated sheep's milk richness from the high-fat milk, and the complexity developed through natural aging in the cave's microclimate. The flavor spans sweet caramel, fresh grassiness, and a long, buttery finish with characteristic sheep's milk tang. Vermont Shepherd is often compared to Ossau-Iraty (the Basque sheep's milk cheese) for its style and flavor profile. It pairs exceptionally with local Vermont honey, walnuts, and quince, and with the wines of Burgundy and the Basque Country that its flavor profile was inspired by. The seasonal production limits availability and contributes to its reputation as a collector's cheese among American farmhouse enthusiasts.