In 2007, Tim and Liz Young quit their corporate jobs and left behind their home in suburban Atlanta. Hoping to reconnect with the land, animals and food, they moved to rural Georgia and became first-time farmers.
Tim and Liz started milking cows and making cheese in 2010. They’d originally just wanted the whey to feed their rare breed Ossabaw Island pigs, but soon fell in love with the cheesemaking process. Today they make a variety of cheeses using raw milk from their small herd of Jersey cows. Shepherd’s Peak is their first sheep’s milk cheese, and the only cheese that they make using milk from other farms.
The Youngs focus on small batches of handmade cheese; milk is stirred by hand, curds are cut and hooped by hand, and aging wheels are brushed, washed, and turned by hand. Small-scale production, along with pasture-fed animals and the use of raw milk, ensures that these cheeses reflect the local terroir and the change of the seasons.
Shepherd’s Peak is a raw sheep’s milk cheese inspired by the old-world sheep’s milk cheeses of the Pyrenees. It ages to 90 days, and it is made in very limited quantities.
Flavors are reminiscent of toasted nuts, freshly baked bread, and creamy, fresh, sweet milk.
Pair Shepherd’s Peak with a bigger red such as a Tuscan Bordeaux, or a wheat beer.