Lambing Season in Northern Utah

Moms waiting for lambs any day

Our lambs are due starting March 22nd. Watch for the new arrivals! Moms are getting heavy with lambs and are on their new short term diet of whole corn and barley in addition to their alfalfa and grass hay. This is to prevent ketosis, a very life threatening disease in pregnant ewes. Because the dairy sheep are very prolific lambers, often having not only twins, but triplets and quads, they need extra energy the last month of gestation. They are so full of babies they cannot eat enough hay or alfalfa to sustain the lamb growth and themselves! The grains add that energy and get them thru to birthing or lambing as we call it.
We want healthy mother ewes and healthy baby lambs. Pictures will be added as the new arrivals are born. happy lambing season to all!

European artisan cheeses for sale - camembert style brie, a rich and smooth classical bleu cheese, a hard rind Mountain Tomme, and a smooth Danish style Fontina



For the love of Cheese… that is the reason for Snowy Mountain Sheep Creamery. Established in 2010 as the first dairy sheep operation in the state of Utah. We design European artisan cheeses handcrafted from the famous French Lacaune, East Freesian and Icelandic dairy sheep breeds grazed on high mountain pastures in the heart of ski country in Eden, Utah. Our handcrafted sheep cheeses consist of delicate and delightful camembert style brie, a rich and smooth classical bleu cheese, a hard rind Mountain Tomme, and a smooth Danish style Fontina aged through our winter months high in the Rocky Mountains. Stig Hansen, the Viking chef, author of “Cooking Danish" is our cheese maker extraordinaire. http://www.snowymountainsheepcreamery.com/