"We make soft cheeses and sheep's milk yogurt, which has more calcium and protein than cow's milk yogurt. We have about 1,400 East Friesian crossbred sheep. We use a light treatment that adjusts the sheep's hormones so we have milk year-round.
Getting the right animals and the right breeding techniques took longer than we expected. But the market has been great. Ten years ago it wasn't there. Now our yogurt sales are growing at 20% a year." -- Tom Clark, Old Chatham, N.Y.
As told to Susan Price