Just a couple more weeks and the Sheep Pecorino Corzano should be mature enough to enjoy. Its hard to have patience when something only comes around seasonally, but the stocks are really starting to build up. The ewes are in a good routine now but still hanging out for some fresh spring growth. The last of the lambs are almost off milk and really hoeing into the barley fodder. Goat milk supply has just tripled so its heads down for the next few months. Emilie is with us from France on her internship, studying some of the cheesemaking processes, and livening up the make room in the mean time!
