I stumbled on Verano at Formaggio Kitchen. The first thing I noticed was the price, 42.95 per pound! I thought to myself, well that’s just crazy. On top of that, their normally descriptive signs gave barely any information. But then, I noticed a small slice, already wrapped and ready to go. For ten bucks I decided to give it a try. I’m glad I splurged because this cheese is magnificent. It is powerfully flavorful with a rich, nutty earthiness unlike anything I’ve ever tasted.
Verano is made by Vermont Shepherd, located in Putney, Vermont. They maintain a 250 acre farm with 300 prima dona ewes who graze on clover, grass, and wild herbs. They make two types of cheese, Verano and Invierno, a mixed cow and sheep milk cheese. Verano, a tomme style cheese, is only made during the spring and summer and aged for four to eight months in a cheese cave located on the edge of the pasture.
This cheese is expensive. On the farm’s website they sell a 1/8 wheel for $42 and a whole wheel for $184. That’s a price ranging between $55 and $30 per pound. And even though Verano is amazing, you probably aren’t going to buy a six pound wheel. Nevertheless, I think it is worth the price. This is one of the very best cheeses I have tasted and I highly recommend it. I’m very interested in visiting the farm in the spring and will update when I do.
Cheese: Verano
Country of Origin: USA, Vermont
Milk: Sheep
Rating: 5/5
Concord Culinary Lyceum 
Good cheese is worth paying for… even if I can’t afford it too often. I can appreciate it, though. Maybe I’ll try something like this out one Friday when I’m exhausted from work and need a boost.
One of our favorite cheeses, and it was just down the road from our inn! Love it!
It’s so amazing. I can’t wait to visit the farm!
When the company started, the first wife of the owner was one of my stringers for our newspaper’s branch office. They had spent many months in France learning the techniques of making really good sheep cheese, and building their ‘cave.’ Fast forward a few years, and Vt. Shepard took top awards at some international cheese competitions, beating out the French who taught them!
When my inn was operating in full swing, the winter and summer cheeses were staples on our table.