So after another one of my farm visits to VT Shepherd, I was sold on the wonders of sheep’s milk Cheese. During the production of the cheese you get the necessary separation of curds and whey. David Major, (producer of my personal favorite sheep cheese), makes two different cheeses out of the curd. The first cheese is his signature VT Shepherd, which is the cheese I am using on my roasted garlic Caesar salad instead of the classic shaved parmesan. I had to find an application for this yummy cheese after I tasted it. I learned through trial and error that this cheese is better utilized uncooked as opposed to cooked because it tends to denature (separate) when heat is applied. The second cheese which is made out of the curd as well is called Queso De Invierno. This cheese is able to withstand heat because it is a mixture of cow and sheep’s milk cheese. The cow’s milk is from a neighboring farm and this cheese was named because it was created in the winter time, (if you weren’t already clued in by the name). Alice and I came up with two uses for this super tasty cheese: the first we use in the Yukon potato and parsnip tart (dauphinoise) served with the grass-fed ribeye, onion/pepper demi, and fennel apple slaw. The second use was a an obvious one. I really love biscuits, so I called my brother (who will remain nameless to preserve his ego) and used his recipe as my inspiration. We serve these biscuits with our harrissa spiced lamb and root vegetable stew. The lamb of course is sourced from David’s farm as well and is quite tasty. The Queso De Invierno was my parents favorite when they came to visit during foliage 2010. David also makes a ricotta salata out of the whey. I don’t have an application for this one yet but we are playing around with some things and of course, it’s yummy. As I mentioned last time, you can get these cheeses online @ vtshepherd.com. Try these cheeses with some crusty bread and honey or click the links below download these recipes.