Library of Cheese

All of Saxelby’s selections organized from A to Z


cheese
Cheese Stats

Milk Type: Sheep and Cow

Milk Treatment: Raw

Rennet: Vegetarian

Style: Natural Rind

Texture: Semi-Firm

Age: 5-7 Months

Size: 6lb Wheel

 

Invierno

Vermont Shepherd - Westminster, Vermont

Queso del Invierno translates to 'Winter Cheese' as it is made to age and ripen during Vermont’s long winter months. Sheep are very seasonal in their milk production, and are usually milked for just 5-6 months of the year. Traditionally, Vermont Shepherd made pure sheeps' milk cheese from April through October, and would sell through its inventory long before the new season's batch was ready. A few years back, Invierno, a mixed milk cheese made from cow & sheeps' milk was born, and has given us all a reason to celebrate winter!  The texture is smooth and firm, and the flavor is bright and nutty with a hint of pleasantly sour citrus.


cheese
Cheese Stats

Milk Type: Sheep and Cow

Milk Treatment: Raw

Rennet: Vegetarian

Style: Natural Rind

Texture: Semi-Firm

Age: 5-7 Months

Size: 6lb Wheel

 

Invierno - Two Year Aged

Vermont Shepherd - Westminster, Vermont

This special reserve Invierno is cave aged for over two years to eke even more flavor from the delicious cow and sheeps’ milk used to make it. The texture is dense and firm, not unlike Parmigiano Reggiano, and is studded with crystalline clusters of protein. The cheese is bold, brash, nutty, and fruity with hints of oxidization like you’d find in aged sherry. The finish is salty with a touch of barnyard. All in all the extra aged Invierno packs a delightful wallop that tickles the tastebuds. Aged for a minimum of 24 months.


Cheese Illustration Credits: Debra Ziss