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Vermont Shepherd cheeses are the oldest and most well known of the country’s sheep and mixed milk cheeses. David and Yesenia and their family pasture and milk the sheep, make and age the cheese on our 250 acre farm in Westminster West, Vermont. Vermont Shepherd cheeses are descended from a variety of Pyrenees mountain cheeses, which is fitting because a large half of our family is Spanish. The cheese has won awards for Best Farmhouse Cheese in the country and Best of Show in the American Cheese Society’s annual competition since 1993. Today our family makes cheese in small, 10 to 30 wheel batches. Vermont Shepherd has been featured in The New York Times, Gourmet, Food and Wine, Esquire, and more.
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