|Urban, master cheese maker in the Julian Alps|
After some food the sheep are milked by hand by the five farmers working together as a co-operative and sharing the milking according to the number of sheep they own, a farmer with seventy sheep will put in seventy days of milking during the season. As for the goats, they are milked last and kept separate from the sheep to avoid fights. After a night in the barn and early morning milking, the animals are turned out into the pasture and the daily cheese production gets under way.
|Ready for milking|
I asked Urban why no sheepdogs? ‘We don’t need them. We have a relationship and we know them by their names’. It’s difficult to imagine Snowdonia farmers gathering without dogs.
It was good to hear from the Slovenian visitors that Urban and his sheep are going strong, and that alpine farming is alive and well in the Triglav National Park.