PRODUCER: Grafton Village Cheese
DESCRIPTION: Shepsog is the Algonquin word for “sheep,” which covered Vermont’s hillsides during the booming wool industry of the 19th century. Aged for a minimum of 7 months, Shepsog has a dusty gray and white mottled rind and a firm, dense paste. It smells like cultured butter and fresh buttermilk, but its flavor is bright and lemony with notes of caramel and hazelnuts.
PAIRINGS: A Hazy IPA, Pinot Noir, Peppery Salami, Nuts and Honey
ORIGIN: Vermont
MILK TYPE: Sheep and Cow
AGE: 7 months
INGREDIENTS: Raw Sheep's Milk, Raw Cow's Milk, Salt, Cultures, Enzymes.
ALLERGENS: Milk