Oldwick Shepherd

About an hour outside of New York City, nestled in Long Valley, New Jersey, sits the picturesque Valley Shepherd Creamery. Boasting 120 acres of green pasture, the farm is home to 800 sheep, 200 goats and 50 cows. The farmstead’s cheesemaking practices are heavily influenced by countless visits to family-owned mountaintop creameries in France, Spain and Italy. By mirroring these time-honored traditions, Valley Shepherd has become a vital part of the farmstead artisan cheese movement in the United States.

Oldwick Shepherd is made from the milk of Dutch Friesian sheep in the style of a Brebis de Pyrenees. The cheesemakers at Valley Shepherd spent many years working on the recipe before they felt it was an accurate and respectful representation of the style. After this raw sheep’s milk cheese is formed, it ages in nearby hillside caves for 3 to 5 months. The result is a dry and crumbly yet creamy paste surrounded by a healthy natural rind. Herbaceous aromas and flavors of caramel and walnut would pair nicely with a sweet fig jam and a mellow Malbec.

Farm / Company: Valley Shepherd

Cheesemaker: Eran Wajswol

Proprietor: Eran Wajswol

Affineur: Eran Wajswol

City, State: Long Valley, NJ

Region: Northeast

Country: USA

Milk Type: Sheep

Milk Treatment: Raw

Rennet: Traditional

Rind: Natural

Texture: Firm

Aging: 3 months

Size(s): 5 pound wheel