Feta (Raw, Shepherds Dairy)
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 used to produce the dairy’s cheese curds, chevre and feta cheeses.
The raw milk Feta is the aged for a minimum of 90 days. This creates a cheese with piquant flavor and complex notes.
Pairings for this cheese include dry white wines such as Chardonnay, Pinot Grigio and Sancerre. Claret is the suggested red wine.