Creamery Internship

The Creamery Internship offers a learning experience in both animal husbandry and cheese making.  Learn how a farmstead cheesemaking business works from caring for the animals to milking the ewes to making cheese and yogurt products from the milk. 

In early February we begin lambing, milking, and making cheese.  The ewes give birth during this period and the newborn lambs need to be brought in with their mothers into the lamb barn where they live for several days in a warm jug. They stay with their mothers for a month before weaning.  The lambs and mothers need to be watched closely and cared for during this critical period.

By mid-March we have transitioned to milking the flock and making cheeses for the upcoming markets.  We start with making hard cheeses like manchego that take several months to ripen.  Then we begin making our camemberts and other mold ripened cheeses.  As May approaches, we start making fresh cheeses and yogurts so we have a variety of products available for the May farmers' markets.  Throughout the summer we care for the flock, milk the ewes, make cheese and yogurt every day and sell the products at stores and farmers' markets.

We are looking for versatile candidates who can help in all three areas: animal husbandry, milking, and cheese making. Candidates should be physically able to carry trays of cheeses and buckets of whey and comfortable with animals.

Candidates should be prepared both to work in all types of weather (the farm operates every day regardless of the weather!) - in a sheep milking parlor, pastures and in a hygienic commercial kitchen.

Email us at for more information.


Alexander, our livestock guardian

Milking parlor

Cheese cave

Grazing by the sorting pens