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.

Verigoat, a raw goat’s milk cheese made with kid rennet, is one of Valley Shepherd’s most successful cheeses. The milk is sourced from the farm’s mixed herd of Nubian and Alpine goats. Aged for 3-5 months, the cheese offers a stunningly smooth and buttery texture, and mild and clean flavors. Pair with a crisp Sauvignon Blanc both to balance the creaminess and highlight the bright citrus notes of this cheese.

Farm / Company: Valley Shepherd

Cheesemaker: Eran Wajswol

Proprietor: Eran Wajswol

Affineur: Eran Wajswol

City, State: Long Valley, NJ

Region: Northeast

Country: USA

Milk Type: Goat

Milk Treatment: Raw

Rennet: Traditional

Rind: Natural

Texture: Firm

Aging: 3-5 months

Size(s): 5-pound wheel