you think i'm a delicate little creature, don't you? harmless. vulnerable, even. i take it nobody ever told you about the sons of lambarchy. of course it's real. why are you laughing? i'm baaaaaadass. stop it.
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Lamb Chopper
Ready to take a walk on the mild side? Lamb Chopper, our only sheep milk cheese, has a buttery color and smooth texture. Aged three months, Lamb Chopper is a real crowd pleaser and a favorite with kids — some might even call it the “type O” cheese.
Serving Suggestions
Beer Pairings
Wine Pairings
Cheese Care: To optimize cheese quality, keep cheese cold (33°–35°F). To maintain original condition after cutting keep cheese wrapped tightly in plastic wrap to prevent drying. Remove your cheese from the refrigerator at least one hour before serving.
Ingredients: Pasteurized sheep milk, salt, cheese cultures, and vegetarian rennet.
Special Note: While we work to ensure that product information is correct, on occasion manufacturers may alter their ingredient lists. Actual product packaging and materials may contain more and/or different information than that shown on our Web site. We recommend that you do not solely rely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. For additional information about a product, please contact the manufacturer. Content on this site is for reference purposes and is not intended to substitute for advice given by a physician, pharmacist, or other licensed health-care professional. You should not use this information as self-diagnosis or for treating a health problem or disease. Contact your health-care provider immediately if you suspect that you have a medical problem. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease or health condition. Woot Services LLC and Woot, Inc. assume no liability for inaccuracies or misstatements about products.
Can you imagine a time when goat cheese wasn’t popular in the United States? It seems difficult to believe, but a mere twenty-five years ago virtually all the goat cheese sold in the United States was imported from Europe. And that’s where our story begins, with a few enterprising Americans — mostly women — who made small batches of goat cheese in their kitchens and began selling it to discerning restaurant owners and retailers. One of those enterprising Americans was Mary Keehn, and that’s where the story of Cypress Grove begins
Wanting a source of healthful milk for her children, Mary began raising Alpine goats in the 1970s. She quickly discovered that she had a natural talent for selectively breeding goats. Her herd began winning numerous awards and before she knew it, Mary was recognized as America’s premier breeder of Alpine dairy goats.
As Mary’s goat stock continued to improve, she was faced with an unexpected consequence: surplus milk from fifty goats! And so, armed with her kitchen stove and a knack for inventing unique and delicious recipes, Mary began dabbling with cheese making. It soon became clear that selective goat breeding was only one of Mary’s many talents; she had a natural flair for cheese making as well. Thus in 1983 with the help of family and friends, Mary made the move from kitchen hobbyist to cheese making entrepreneur… and footwear aficionado! (Often entrepreneurs talk about wearing many hats. Mary remembers footwear: rubber boots for milking goats, sterile clogs for making cheese, comfortable shoes for office work, and relative to the rest, uncharacteristically high heels for sales and marketing!)
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