Kentucky's Original Sheep Milk Cheese Blueberry Rd
Owingsville, KY 40360
ph: 606 674 6514
sanford

With names like Versailles and Paris, Kentucky was bound to have a French influence in it’s farmstead cheeses. The inspiration for Good Shepherd Cheese dates back for centuries in the Basque region of the Pyrenees mountains.
This unpasteurized sheep’s milk cheese is one of the oldest cheeses known in recorded history. Records of these venerable cheeses go back as far as the first century B.C. in the Roman market town of Toulouse. It was made in the traditional manner by Shepherds, in stone huts, high in the mountains during the spring and summer when the sheep migrate to greener pastures, After the milk is processed the curds are heated, molded, lightly pressed, salted and aged in cool caves for a minimum of 90 days.
Known locally as the “Farmers Dessert” cheese, it is often served with black cherry jam or glazed figs. We love our Good Shepherd Cheese drizzled with honey.
Terrior (pronounced tear-WAHR) is another term becoming more and more popular these days. In terms of cheese, terrior is how the French explain the influence of the land, the flora and the region combine to give each cheese it’s own distinctive taste. These factors contribute to the earthy, nutty, mushroomy flavors that are inherent in our Good Shepherd Cheese.
Our sheep graze on rolling hill pastures from April thru October that are full of native herbs, clover, Timothy and Orchardgrass. In turn they produce a full bodied high fat milk that is perfect for making a high quality farmstead cheese. Experience a true taste of Kentucky in each wedge of Good Shepherd Cheese.
Each wheel of our cheese is carefully hand crafted using old world techniques. Aged a minimum of 60 days in a cave-like environment of 55 degrees & 85% humidity.
The East Friesian sheep graze on the natural grasses and flora of Bath County, Kentucky. The sheep are then milked twice a day from April thru October. Milking can become a chore but the Dotsons share the duties between Josh, Colleen & Sanford. The milk is collected and stored in a milk cooler until there is enough to make Good Shepherd Cheese. The cheese making takes place 3 days a week with the handcrafted cheeses being aged in a cheese cave environment a minimum of 60 days. The aging cheese wheels are cared for daily until they are aged to perfection.
Copyright 2011 Good Shepherd Cheese. All rights reserved.
Blueberry Rd
Owingsville, KY 40360
ph: 606 674 6514
sanford