Vermont Shepherd (Vermont Shepherd Farm, Putney, Vermont)

This 2.7–3.5 kg (6–8 lb) cheese has inspired cheesemakers to develop European techniques and incorporate them into their surroundings, especially with underground ripening rooms. Cheesemaker David Major has lived on the farm all his life, and his 250 sheep are on rotational pasture with special care shown to improving the soils, pastures and water resources. The simple shape of the cheese is achieved by packing the curds into two domestic style colanders and pressing them together. This unique example of the sweetly earthy almost feral quality of the milk requires a wine with good body and depth, such as Madiran.