Our goats only graze on the meadows in abundance of wood and even in winter they get the hay from these areas with their large variety of grasses and herbs. The cheese is matured in the cellar for at least four weeks. The production is very small and is done entirely by hand - feeding, milking, cheese. A cheese weighs about 1 kg.
No, but very many.1/3
I hope that the smallholders can lead a good life with their culture and way of working.2/3
No earth without smallholders, no smallholder without earth!3/3