The Long Sheppar3d

Heritage goat farming in the old way — slow, careful, rooted in the land.

I've been working with goats longer than most people have been alive. Not as a business — as a way of being. The herd moves through the seasons the same way it always has: up to the high pasture in spring, down to the sheltered valley when the frost comes. I follow. That's the job, and it's never felt like one.

The land here is rough — granite outcrops, thorn scrub, thin soil that grows tough, aromatic herbs. The goats thrive on it. Their milk carries the taste of wild thyme and juniper. It's what makes the cheese something you can't find anywhere else, no matter how hard you look.

I don't believe in shortcuts. No grain feed, no hormones, no early weaning. The kids stay with their mothers for six months. The herd's health comes from the ground up — good browse, clean water, open air, and the freedom to move. It's not the most efficient way. But it's the right one.

✦ The Herd

Saanen

Large, calm, prolific. The backbone of the milking line — steady production, gentle temperament, excellent mothers.

Toggenburg

Hardy and sure-footed. They thrive on the roughest terrain and produce the richest milk for aged cheese.

British Alpine

Striking, intelligent, strong-willed. A smaller line, kept for genetic diversity and their exceptional cream.

✦ Get in Touch

I supply cheese and breeding stock to a small number of buyers each season. If you're a restaurant, cheesemonger, or fellow farmer interested in working together, I'd be glad to hear from you.

I'm often out on the land and slow to reply. Please be patient — I will answer.