We will begin our third spring of milking this month (April 2008)
Our favorite cheeses so far have been romano and basque style hard cheeses and fresh feta. With each batch of cheese we also get marvelous ricotta. All have been very well received by family and friends.
We are working towards receiving certification from the state to allow us to sell this year's product (cheese and natural lamb) to the public.
Hampton Meats processes our boys. Of course - we are happier if they can start new flocks of their own. Either
way - please contact us.
And for the gardeners out there...
There is also a product which
appears at the tail end of our sheep's grass processing cycle. We
collect this year 'round and compost it into a wonderful fertilizer.