We’ve been milking sheep for almost 5 years and for the first time—we have a lot of sheep milk!! It’s fun and a little overwhelming.
Demand for fresh sheep milk has been better than expected, it certainly helps cover their feed costs!
We’ve been steadily making sheep cheese for the past two months. I’m really looking forward to some semi soft Manchego.
We have several LARGE wheels of Manchego and Romano aging in the cheese cave. I’ve found that sheep milk grows the tyrosine crystals much faster than cow or goat milk cheeses. Of course this makes the older Romano and Manchego even more amazing!
Yesterday I started Feta and our second batch of soft cheese called Cardoona. Cardoona uses thistle rennet and is a soft mold ripened cheese…kind of like Brie. It’s a favorite on the breakfast table!
Molly is milking 9 ewes twice a day, and getting 4+ gallons a day. Yes, she pulled out the milking machine!! Lambs are already weaning and growing like crazy!
I’d encourage anyone to try sheep milk and dairy sheep if you have half a chance.
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