It’s springtime, and lambs are being born at the Glendale Shepherd dairy farm. Their mamas, about 60 ewes, are milked twice a day to produce milk for yogurt, soft brebis frais, and hard cheese. The ewes are a cross between European and North American breeds, and owners Lynn and Stan Swanson have been making award-winning cheese from their milk for the past five years.
The family runs a Grade A dairy in Clinton and is committed to practicing sustainable agriculture with artisan sheep milk cheeses and pasture-raised lamb.
