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Vermont Shepherd Cheese is the country's most famous and oldest sheep milk cheese. It is created by the Ielpi Major family, who pasture and milk the sheep, make and age the cheese on their 250 acre farm in Westminster West, Vermont. Vermont Shepherd's quality and flavor are a reflection of the wholesome way the family attempts to farm - only using milk from the sheep that graze the healthy, wild pastures, and then treating the milk with care, not pumping or heating too fast. The family makes Vermont Shepherd Cheese in 10 to 30 wheel batches, 3 days a week during grazing season. Because sheep milk is so high in protein, the fat content of Vermont Shepherd Cheese is similar to a low fat cheddar, and, being made of pasture milk, the cheese is especially high in beneficial fatty acids.

"One of the country's best cheeses." - New York Times
"My favorite Vermont Cheese." - Food and Wine
"One of the world's best." - Gourmet

First Place - 2007 Farmhouse Cheese

Vermont Shepherd has won First Place in the "Farmstead Cheeses - Sheep's Milk Category" for 2007 from the American Cheese Society!

Vermont Shepherd is proud to have won the prestigious "Best of Show" award from the American Cheese Society in 2000.

To learn more about our farm, cheese, and awards please see our About Page.

American Cheese Society logo and name are © The American Cheese Society.