We have the Vermont Shepherd!  An aged, raw sheeps milk cheese from Putney Vermont.  The farm has about 250 sheep and they make this aged alpiney/pecorino wonder from the freshest, best milk in the land.  The cheese reminds me of the Flixer that we get from Rolf Beeler crossed with some saltier Southern Italian pecorino.  In 2001 this cheese won Best In Show at the American Cheese Society competition.  it is sweet and savory and even a bit barnyardy and full of lovely sheepy fat. 

     This farm operates a self-service cheese stand and pretty much embodies the spirit of Vermont that is missing from Brooklyn life.  (Although I guess one shouldn’t expect Vermont values everywhere….)  The cave the Major family uses is shared by their cheesemaking neighbors as well.   I have brought this cheese all over the place this past weekend.  It goes well with beer and with sparkling whites.  It is a favorite of sophisticated cheese lovers and hungry friends.  So as always I’m back to the glory of sheep.  They get a bad rap in all of the metaphors, but I don’t find them to be any weaker in character than the goat or the cow, maybe just less understood.  In fact, I have met some pretty obstinate sheep in my day, sheep who would plow you down to get to a feed bucket or to defend their young.   In addition they just make some of the best cheese and they are so cute and useful in many ways, beyond their dashing good looks.