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As you may have noticed on the front page, I am also a shepard. My major interest is the French Lacaune Lait breed. This is the breed that gives the milk that all Roquefort cheese is made from. Sheep milk is the best tasting milk I have ever had - it is even better than Jersey cow milk! (Yes, in Michigan I had a wonderful Jersey cow as well as my sheep) Sheep milk yoghurt is superior to any other; rich, creamy thick, mild and slightly sweet without the need for added fillers and thickeners. Of course, sheep milk is best known in North America as the required milk for many of the finest and best known cheeses in the world (such as Roquefort, Romano and Manchego).
I have leased out my sheep for a couple of years so that I can attend school. I look forward to continuing with my sheep dairy plans in the future, and will post an update on this page.
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