Cheese Making

All year round our experienced cheese makers skillfully turn small batches of fresh sheep’s milk into a variety of handcrafted artisan cheeses and yogurts. The sheep’s milk is pasteurized then cultured, which transforms the milk into curds and whey. The curds are handled in various ways depending on the type of cheese being produced. Our soft-ripened cheeses are ladled into molds to drain, placed in a salt brine bath, then carefully tranferred to curing racks where they are turned daily. Some are cured for several days, others for a few weeks. Each piece of cheese is hand-wrapped in special paper and labeled with our distinctive Black Sheep logo before being sent from the farm to ‘ewe.’