BREBIS.CA

We plan to keep our herd small. They are on a pasture-based system of milk production. We are not certified organic but we do follow organic principles as much as possible... We have been developing our small herd of dairy sheep (Lacaune, East Friesian, Rideau Arcott crosses) for just over eight years now and are producing Pyrénées-style Tomme, blue cheese, a washed rind cheese, feta and a Coulomier-style bloomy rind cheeses. All are traditional sheep milk cheeses. It has been a wonderful experience learning about our animals, building our small milking parlour, cheese- making room, ageing room, and making cheese!... We built our cheesemaking room in 2003. A basement cistern dating from about 1920 has been converted into an ageing room for our semi-hard cheeses. We built a second, larger ageing room in 2007. The temperatures vary between 9 and 12 degrees Celsius and a relative humidity of about 85%.