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.
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