Cheese, milking and lambs... repeat daily.

This is what a wheel of Tomme de Gaston looks like brushed, sticker-ed and ready to head to a restaurant or deli.

Milking!

We bring the ewes into the parlour in groups of eight at a time. The vertical black tubes near their heads are filled with a cup of grain which we can release as a distraction while we milk each of them individually. It usually works as a distraction but there are always exceptions to the rule...


Like this girl. She does this every milking (yup, twice a day, every day) and likely will until the end of the season. Her nickname is "the Aviator".


Lambs out back