The sheep we have are Laucane, they graze a thousand feet above sea level, over looking the valley of the upper Clyde.The farm employs 3 full-time and 3 part-time on the cheese-making side. Visitors are welcome to visit the farm to discover more about the all aspects of the cheese making but they need to call in advance.
When it comes to hygiene, however, our practises are completely different from those of our cheese-making forebears! Samples of both milk and cheese regularly are scrutinised in specialist food labrtories, and at every phase of of production, meticulous attention is paid to matters of hygiene. The highest levels of hygiene are maintained in the milking parlour and cheese rooms.The farm has has 500 sheep, with around 350 being milked at peak periods.They are maintained as two separate flocks, one that lambs in March and one that lambs in October. This gives him sheep's milk year round. The cheese made in the summer, though, is milder than that made in the winter. We have a rotary milking parlour with 24 sheep at a time.