We arrived at our first destination, a dairy farm with over 50 head of cattle, no electricity or running water, only that from a spring. This smallholding was something from the Wild West; managed by an old man and lads from the village they milk the cows by hand and made cheese during the day. A tough life.
Not all the cattle were theirs, villages from the valley below would provide their dairy cows in exchange for some of the cheese made. The dairymen therefore were paid by the owners of the cows with a proportion of the milk which they turned into cheese and sold on the open market.
The old man of the farm had built an extension to cater for hunters who came from the city to hunt wild bore and other game. They were used to visitors but never English and we soon realised we were possibly the first English to visit this region since before the war.The following pictures illustrate the process of making cheese on the farm. We were lucky enough to spend a couple of days here and therefore able to observe the whole process in action.
The irony of this trip was we had planned to stay with shepherds, which has always been a long held ambition of mine. The idea of staying with shepherds was also appealing to my wife Melissa due to her allergy for dairy milk. Sheep and goats cheese is the only cheese she can eat, hence our bewilderment when we arrived at the farm without a single sheep in sight. Well you can imagine our surprise at so many cattle.
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