A year in the life of a small-scale sheep dairy

Kyle White of Milkhouse Farm and Dairy will highlight the many responsibilities of the small-scale shepherd and cheesemaker, which change alongside the seasons. Learn about lambing, milking, cheesemaking, marketing, and business planning.

Location: Canada Agriculture and Food Museum, presented in the Three Sisters Hall, Learning Centre

When: January 24, 2019

Time: 7 p.m. - 8:30 p.m.

Fee: $8.75 + tax, reservation required

Language: English only with a bilingual Q & A.

Speaker’s bio:

Kyle White and his partner, Caitlin, were raised in Smiths Falls, Ontario. After attending University in Ottawa and Kingston, the couple returned home to be closer to family. Determined to avoid a commute into the city and to have access to Caitlin’s family farm, Milkhouse Farm and Dairy was born in 2010. That year, the couple milked eight sheep and made a few wheels of cheese. Today, the farm has grown onto a neighbouring property and now houses over 200 sheep each summer. In 2018, the farm produced 7,400 litres of sheep’s milk, all of which was processed into cheese.