Vermont Mountain Shepherd is an uncooked, pressed ewe’s milk cheese. It is a ‘Pyrenees’ type of cheese, made in Putney, Vermont, using the same techniques as those in the Basque Country in France. It is made by hand, using the fresh milk of a herd of 150 ewes, and then matured for at least 4 months in a room made from stone to ensure the best conditions. This cheese is unctuous and mild, with a pronounced aroma of wild herbs. The pate is a white/straw yellow colour. After being matured for 2 months, it is quite strong to strong. Vermont Mountain Shepherd is 24 to 25cm long, 13 to 14cm wide and 8 to 9cm high, with a weight of around 3kg.