Made from raw sheep and cow’s milk and aged for a minimum of 7 months, Shepsog has a dusty gray and white mottled rind, with a firm texture that echoes the curd structure of the cheese. Expect aromas of cultured butter and fresh buttermilk, alongside bright flavors that are lemony and sweet, with notes of caramel and a clean, nutty finish
Store in the refrigerator, preferably in the veggie crisper! Once opened, re-wrap cheese in waxed paper and seal in a plastic bag. Cheese should keep for a couple of weeks after opening, but if mold forms simply cut it off.
Shepsog is best served as a table cheese. Pair with toasted nuts and raw honey, shave over grilled asparagus, or enjoy with a handful of trail mix as you observe the view from your nearest mountaintop.
