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  • From: bob ford <bobford79 AT yahoo.com>
  • To: Marie McHarry <mmcharry AT gmail.com>, homestead AT lists.ibiblio.org
  • Subject: Re: [Homestead] Another wood-fired oven production
  • Date: Sat, 8 Nov 2008 06:45:17 -0800 (PST)

I'll be d*mned, I didn't know any of that, and I eat Roquefort. I've never
seen sheep real up-close. There were no sheep farmers in my little pocket of
the deep South , when I was a boy. I would like to see a picture of someone
milking a sheep if you ever run across one and don't mind providing the link
.....bobford


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--- On Sat, 11/8/08, Marie McHarry <mmcharry AT gmail.com> wrote:

> From: Marie McHarry <mmcharry AT gmail.com>
> Subject: Re: [Homestead] Another wood-fired oven production
> To: bobford79 AT yahoo.com, homestead AT lists.ibiblio.org
> Date: Saturday, November 8, 2008, 7:37 AM
> The US has a handful of sheep dairies but importing stock
> from Europe,
> which has established sheep dairies, is difficult because
> of scrapie.
> I'm not sure but there may be a ban on imports,
> although some may come
> in from Canada. Sheep have a much shorter period of milk
> production
> than goats and they produce a much smaller volume (though
> much higher
> in milk solids). Some cheeses -- Roquefort is maybe the
> most famous --
> are made only with sheep's milk.
>
> Marie
>
> On Sat, Nov 8, 2008 at 8:09 AM, bob ford
> <bobford79 AT yahoo.com> wrote:
> > Are you thinking of having milk "sheep",
> Gene? I have never heard of anyone having dairy
> "sheep". I know they can produce plenty for their
> lambs, but ...? :-)







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