The cheese that started it all…we began producing this cheese at our farm at home back in the late 90’s…and we knew we were on to something! Using the pure, raw milk from our East Friesian sheep, we begin the process of creating this classic Pecorino style gem. Molded into a 5lb. dome and aged in our Cave, we release the wheels after 4+ months, producing a semi-firm texture and a pate that is both rustic and refined. Nutty, full-bodied, and undeniably sheep! Some cheeses go well on bread, with chutney, or washed down with a fine Ale. Our Oldwick Shepherd needs none of the above. Just savor it on its own.
Tag Archives: cheese
Tartufo Shepherd
Product ID: 00053-47
MSRP: $26.00
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Few inclusions can stand up to the purity and complexity of pure, raw sheep’s milk. Black Tuscan Truffles are at the top of the list. Presented in a 4+ lb. dome, it ages to a delightful interplay of buttery sheep’s milk and earthy, truffle-induced goodness. Its black and white flecked center provides and interesting counterpart to its plainly-suited brethren on a cheese plate, and its swanky mouth feel makes quite an impression on even the most discriminating palate.
Shepherd Basket
Product ID: 00053-44
MSRP: $24.00
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Made from the pure, raw milk of our East Friesian sheep, we produce this Manchego-style offering using the most time-honored method, by adding the rennet from our own lambs. We aim for a golden pate that is distinguished in its boldness; slightly salty, very sheep-y, and serious in its lingering reminder that this is a classic farmstead cheese at its best. True to its roots, we form the Shepherd’s Basket curds into 4 lb. molds that impart a historic basket rind, making it a standout on any cheese board or cart. Layered in flavor, we are reminded of the goodness that time can allow when we follow traditional cheese making methods. Released after 4+ months, it is young and soft on the palate. With age, it becomes dryer, complex, and alluring…taste for yourself!
Nettlesome
Product ID: 00053-41
MSRP: $21.00
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Stinging what?!?? This is the usual response when we try to describe our Nettlesome. What a surprise this was. We started with our pure, raw, sheep and cow’s milk and decided to try something different. We added some Stinging Nettles to the curds. While they feel terrible when lodged in your ankles on a long, country walk in the field, we found they taste remarkable in our cheese. There’s a call for cheeses that have all sorts of flavors out there, but we are slow to answer it. We prefer to let the cheese shine through, and not steamroll the pure, aged milk with the strong taste of say, garlic or chive. But the Stinging Nettle, which is really just an edible perennial, gives a lively herbaceous quality to the cheese that we just love. When chefs come in for tastings, this one trips them up. The first thing they ask is “what is that?!” and the second thing they ask is “how can I get some?!” Our 12 lb. wheels go fast, so get it when you see it…
Crema De Blue
Product ID: 00053-38
MSRP: $20.00
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Sinatra sang about it…”my Blue, Blue Heaven..”. Could he have tried our Crema de Blue? Can’t say for sure. But the veteran judges at the 2011 American Cheese Society Awards did, and they tell us they liked it. Maybe it’s the mix of sheep and cow’s milk, maybe it’s the cute, 2 lb. round, or maybe it’s the blue veins that meanders it’s way through the center of the creamy, salty, slightly sweet pate. Can’t say for sure. But we do know it that when we taste it, it makes us want to sing.
Fairmount
Product ID: 00053-35
MSRP: $23.00
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If you’ve ever met our cheesemaker, you’d know he’s a bit of a standout. We feel he’s put a bit of his personality into making this aged (10 months) Alpine style cheese. Fairmount is named after a historic hamlet in our hometown that has a four-way crossroads. And that’s sort of like our cheesemaker…you never know which direction he’s gonna take, or where he’ll end up. But no matter which way you follow out of Fairmount, you come across rolling hillsides, sunny fields, and a proud community of reliable locals. Maybe this is what inspired our cheesemaker. Fairmount is one of those cheeses that is reliable, good, familiar, and seems to get just a little better with age. But it also gives a bit of a bite, just to keep you on your toes. Yep, sort of like our cheesemaker!
Carameaway
Product ID: 00053-32
MSRP: $20.00
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A mix of pure, raw sheep and cow’s milk starts the process of making our Carameaway. Call it a Gouda base, we then add Caraway seed to the curd before we mold it into a 12 lb. round. We just like that sort of mellow, spice-like finish it gives to our milky, meltable wheels. There’s something about the Caraway seed that pairs well with an assortment of libations, and we like the variety it brings to our cheese plates, as well as to the chefs that like to cook with it. We release it after 3 months, and we like it on the young side, which is good because it doesn’t last long around here.
Pepato Shepherd
Product ID: 00053-29
MSRP: $24.00
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Starting with the pure, raw milk of our East Friesian ewes, we add cracked peppercorns to the vat. Smooth in its introduction, and memorable in its farewell, it keeps you wanting more, not quite knowing what just hit you. Salty, peppery, sweet, buttery… Red Ribbon winner AMERICAN CHEESE SOCIETY, 2011.
Smokey Shepherd
Product ID: 00053-26
MSRP: $24.00
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Calling all smoke lovers! We heard you! We know you enjoy a great smoked cheese now and then, so we start with some of our oldest sheep milk cheeses and follow methods used by the Basque in the production of their great Pyrenees cheese: Idiazabal. Forget the supermarket, liquid flavored version of smoked cheese. We burn apple wood to create the smoke, and use some of the best, aged sheep milk cheese we have on hand. The result is a smokey, firm, amber cheese with a touch of sweetness on the finish.
Melter Skelter
Product ID: 00053-23
MSRP: $20.00
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Raclette is a traditional Swiss dish and the name of the cheese used to create it. The dish involves scraping melted cheese in front of a fire on boiled potatoes, pickles and other likely soup veggies. The popularity of the dish has just about made it the national Swiss food (NOT Swiss cheese). The cheese is made in flat 10 Lb wheels which are then washed in the cave until the rind remains sticky and lightly smelly. It is ready at about 3 months. Turns out that beside melting quickly, it’s a wonderful creamy complement to sandwiches, snacks and even cheese plates. To enjoy it in the traditional way, pick up a set of Raclette utensils set sold here with which you can melt slices of the cheese at the dinner table or even at a picnic over boiled vegetables, potatoes and ham slices.
Hunterdon
Product ID: 00053-20
MSRP: $24.00
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Why do we love the Regianno style cheeses? Maybe Because the curds are cut small, cooked at a very high temperature, molded into monstrously big wheels and salted again and again until the cheese cant take it anymore. Then they’re aged for over a year. This can be taken as cheese abuse but it sure makes a crusty, super sharp treat that stands up to any red wine and sprinkles on hundreds of dishes. So we did just about the same with our Hunterdon.
Califon Tomme
Product ID: 00053-17
MSRP: $22.00
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Made from mixed raw milk. The non sheep portion is from our neighbor’s brown cows. A true mouthful. Creamy, tangy with an unforgetfull finish. Some of us are eating this all day long… On sandwiches, for snacks, on melts etc etc Aged 3-6 months in our cave. Wheels vary from 12 to 30 Lbs.
Tewksbury
Product ID: 00053-14
MSRP: $24.00
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Jersey cow milk. Having Comte-Gruyere style roots, this 25 lb wheel packs all the nut- tiness and aroma a large format wheel should have. Cave aged for a minimum of 8 months, this cheese belongs on plates, fundue and many dishes. ACS WINNER !
Trioche
Product ID: 00053-10
MSRP: $24.00
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Our three milk cheese : Trioche ! An creamy Iberico style, aged 4-6 months