Vermont Shepherd Cheese: Tis the Season!

Yes, cheese has a season. Think about it. Lamb are born in the Spring (Think: Baby Spring lamb), so that’s when the milk comes. Got milk? Make cheese. (It seems so intuitive, but sometimes we forget.) Depending on how long the cheese is aged, it will get to market some time in the summer, and depending on how large......the production is, it may run out by mid-winter.You become preciously aware of this fact when, like me, you are obsessed with a small run, farmstead cheese. The cheese currently in question is Vermont Shepherd Raw Milk Cheese, which has whooped wheels of most American cheeses in competitions worldwide. Don’t wait. It’s freakin’ amazing. $19.50/lb plus s&h;
::Vermont Shepherd [by Tamara Holt]