Yesenia grew up summer’s milking cows on her dad’s farm in the Dominican Republic. David grew up tending his dad’s sheep in Vermont. Together, they make a mixed milk cheese called “Invierno”. The sheep milk comes from David and Yesenia’s sheep who are famous for the Vermont Shepherd cheese their milk produces. The cows milk comes from 12 Jersey cows who live a mile down the road. Invierno (or “winter” in Spanish) is a soft to semi-hard natural rind cheese, aged 4-5 months. Invierno is a versatile cheese with a rich, butter and mushroom flavor. It melts well and it’s delicious with cider, beer and rich savory red wines.
Our award winning reserve! This is our flagship cheese, the one we started with back in 1993. The flavor is smooth and creamy; the flavor rich and earthy, with hints of clover, wild mint and thyme. Made from our farm’s unpasteurized sheep’s milk. Vermont Shepherd is a seasonal cheese, it is only made during Vermont’s warmer months, when our sheep are grazing the pastures and fields. Available August through April. Aged 3-6 months. Winner of numerous awards including Best Of Show at the 2000 American Cheese Society competition.