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!