Good Shepherd Cheese
When Sanford & Colleen Dotson were searching for recipes for making their new sheep cheese, they knew they wanted to make a gourmet cheese. And when the first batch of their Pyrenees mountain cheese was made, they realized this was a cheese that could not be mass produced. It had to be made in small artisan batches, hand stirred and molded, hand washed during the 3 to 6 month aging period. It had to be done in the traditional way. That is why in every wedge of Good Shepherd Cheese, you know that you will be able to Taste the Tradition.