Vermont Shepherd Verano
- Microbial Rennet
- Age: 4-6 Months
- Sheep Milk
- by Vermont Shepherd
- United States
The idyllic setting of a sunbathed pasture, where roaming sheep graze on grasses, clover, and wild herbs sets the scene for Vermont Shepherd’s Verano. Dense and smooth, it packs a sweet kick layered with hints of earthy toasted nuts and the herby spice of mint and thyme. Snack on this supple cheese with a handful of Murray’s Shelled Raw Almonds and Brooklyn Cured Beef Salami.
- Verano and its sibling Invierno are based on the traditional cheese of Basque country. Farm owner David Major visited France and studied the making of cheeses like Ossau Iraty, bringing back inspiration to his own unique creation.
- Verano is only made in the spring and summer months when the sheep are out on the pasture. Its mixed milk sibling Invierno is made year-round but is only carried by Murray’s when Verano is not available.
- The oldest sheep dairy farm in the United States, Vermont Shepherd sprawls across 250 acres in western Vermont and produces more than 20,000 pounds of farmhouse cheese each year.
- The farm is truly a family operation, with members of the Major and Ielpi families involved in the shepherding work, whether they're age 7 or 53.
- They make two signature seasonal cheeses—a summer version that’s made from all sheep’s milk and a winter version that’s mixed with milk from their neighbor’s cows. The cheeses are aged on wooden boards in a man-made cave that’s four-feet underground.