Anyone following Martin Gott (@martindongotty) on Twitter will have read that this week they started making St James cheese again and tomorrow, I will be making it again myself. It will be an interesting and challenging day in equal measures balancing the sheeps milk make and the cows milk make. After finishing with sheeps milk in November, I wonder how it will be using it again and how used I will have become to the cows milk texture when it sets. Will I cut the sheeps curd too soon? Will I drain it with enough pressure?

A fortnight ago the first lambs were born on Holker farm. At the moment it’s the youngest sheep, the first time mothers, that are giving birth and this means a higher degree of problems than the more experienced ladies who should start at the end of next week.

It’s a natural part of the cheesemaker and dairy farmer’s year; no young uns, no milk. We tend to consider birth to be an entirely natural part of any animal’s life and especially because we as humans have such ready access to medical advice and support, we forget that it’s a major undertaking. While having lunch up at the farmhouse, I saw Nicola’s notes for the first 2 weeks. The numbers of stillborn lambs to live lambs were pretty much neck and neck and where the lambs were born successfully, the inexperienced mothers didn’t know what to do with them and she’d made notes to bottle feed most of them.