Shepherd's Hope
- Producer
- Shepherd's Way Farms
- Country
- United States
- Region
- Minnesota
- Size
- 8 ins diameter, 3 ins high
- Weight
- 3-4 lbs
- Website
- www.shepherdswayfarms.com
- Milk
- Sheep
- Classification
- Semi Soft
- Rennet
- Vegetable
- Rind
- Fresh
- Style
- Fresh
Shepherd’s Hope is a fresh sheep’s milk cheese made from pasteurized sheep’s milk. Slightly firm yet still soft and creamy, Shepherd’s Hope was created to show off the rich and delicate flavors of sheep’s milk. Ready to eat the day it is made, Shepherd’s Hope is a fresh alternative to mozzarella or feta. Over the years, Shepherd’s Hope has been an award winner at the American Cheese Society Judging & Competition.
To make Shepherd's Hope, Jodi Ohlsen Read, Shepherd’s Way Farms' cheesemaker, cuts and stirs the curd by hand in small batches. She hoops the curd by hand and allows it to drain under its own weight, which helps the cheese retain much of its moisture. The resulting wheels are approximately 4 pounds.
Located in southeastern Minnesota, Shepherd's Way Farms is owned by Steven and Jodi Ohlsen Read. Together with their four sons (now young adults who still participate on the farm in a variety of ways), Steven and Jodi have worked tirelessly to develop the farm as a sheep dairy and cheesemaking operation, producing their first cheese, Friesago, in 1998.
Shepherd’s Way Farms’ sheep are pasture-based East Friesian crosses, seasonally rotationally grazed. In the winter, with pasture deep beneath the snow, the sheep are fed grass hay. Minimal amounts of carefully selected grains are also added to their diet to provide additional nutrients during pregnancy and milking.
Tasting Notes
Designed to be eaten as soon as it is out of the press, Shepherd's Hope has fresh, light, milky flavors and a semi-soft texture.
Pairings
Similar in texture to mozzarella and feta, try Shepherd's Hope in salads, on pizza, or melted on sandwiches.
