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Feta (Herbed & Spiced, Shepherds Dairy)

Country
United States
Region
Utah
Size
Varies
Weight
Varies
Website
www.shepherdscheese.com
Milk
Goat
Classification
Firm
Rennet
Vegetable
Rind
None

Founded in 2000 by Vaughn Oborn, Shepherd’s Dairy is located in the shadow of Utah’s Oquirrh Mountains. Vaughn Oborn, who has over 20 years of experience in dairying and cheese-making chose the location for the farm and dairy as well as designed and equipped the facility. The plant was designed to reduce energy waste. It was also designed so that the remaining whey from the cheese-making process can be used to re-fertilize unproductive land on the farm. The location of the dairy provides ideal weather for growing quality feed and raising healthy, happy goats. This region of Utah is renowned for its production of particularly high protein alfalfa. As a result, the goats at Shepherd’s Dairy consume a diet of quality alfalfa and grain, which helps to ensure milk with a consistent, mild flavor and a clean tasting cheese. Shepherd’s Dairy currently has about 150 Alpine-Nubian-cross dairy goats together with about 150 yearlings that they will be milking in 2012. There are plans to introduce some Saanen and La Mancha goats into the herd shortly. Prior to each day’s cheese production, milk is collected from Shepherd’s Dairy goat farm and immediately brought back to the cheese plant where it is pasteurized and transformed into cheese curds, chevre and feta.

Tasting Notes

The spiced feta has a firm texture from aging for up to 12 months. The flavor is savory with a touch of tanginess.

Pairings

White wine pairings include Pinot Grigio, Sancerre and Chardonnay. The red wine suggested is Claret.

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