Season by season IN ENGLISH

Season-by-season

On our farm, lambing begins during the first days of January (an event not to be missed!).

February: the new-born lambs are weaned. From day 0 to day 60, they remain with their mother and from day 60 onwards to day 90 they are fed with grain and the hay that we make in our fields during the summer months.  

After the lambs are weaned, we milk the ewes twice a day (6 a.m. and 6 p.m.) for 7 months. Cheese production begins at this stage. Milk from the evening session is cooled to 4°C so that it can be mixed with the milk from the following day's morning session. Initial cheese-making procedures are carried out daily, in the morning (for more information, refer to the article concerning production of our various types of cheese).

We begin selling our cheese at local village markets and at our own farm shop.    

End of March: the first lambs, now weighing between 30 and 35 kg, are sold.

April: Shearing time! The annual wool cut, only the sheep get fleeced! If you’ve never seen sheep-shearing before, the time is now and it’s an exciting event (see article on other farm products).

In the spring, when the snow has melted, the fields are harrowed; this involves towing a large rake-type implement over the ground to break up any remaining lumps of manure and aerate the grass. The irrigation channels are cleaned out to ensure a free flow of water into the fields during the summer months. Any damage caused to fences during the winter is repaired.

May: the ewes go out into the fields surrounding the village accompanied by their “patou,” which is a Great Pyrenees sheepdog introduced into the flock as a puppy and raised with it and whose role is to protect it from attacks by stray dogs….or bears! They leave for the fields after the morning milking session and return to be milked again in the evening. The flock is led from the farm along the roads leading to the fields by the shepherd with the help of his ever-present border collies.

The manure accumulated in the sheep shed during the winter months is removed and stored in a heap outside for subsequent spreading in the fields.

June: the cellars are brimming with cheese and hay-making starts at the end of the month if the sun is willing! Hay-making is our main activity during the summer months and a crucial one because the well-being of the ewes during the winter depends on the quality of the hay made during the summer.

Mowing grass in the fields

The dry hay is picked up by the “round-bailer” and turned into bails

In summer, milk production steadily decreases and the milk is now used to make fresh cheese products (pérail, yoghurt, curd, “brousse”). The rams are allowed to run with the flock and the ewes are sired at night. Next year’s lambs are born five months later.

Summer is also the season when sausages and merguez (spicy sausage) are available for sale in our farm shop and at local markets.

End of August: the ewes are dry (no more milk). They’re on holiday until the beginning of January. As soon as snow starts to fall, they return to the shed for the winter. They are fed on hay until just before lambing time. One month before lambing, they are given higher quality hay complemented with pellets containing barley, soy and rye to prepare for milk production (this improves the quality and quantity of their milk).

In autumn: manure is spread in the fields and annual maintenance operations are carried out on the farm.