Natural:

•  Pasture and range land based production

•  Enhancement of plant diversity on meadows and fields to create habitats for wild animals

•  No systematic use of antibiotics or hormones

•  Use of composted manure for fields

•  No artificial additives or milk ingredients

•  No genetically modified enzymes for cheese making (use of lamb rennet)

•  Traditional processing of milk (slow food): long ripening of cheeses in aging rooms, not under plastic

•  Seasonal production

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Animal Friendly:

•  Lambs stay with mother

•  Access to pasture most of the time

•  No pushing for performance

•  Plenty of light, air and room to roam

•  Free choice of natural feed: hay & pasture

•  No castrating, no unnecessary tail removal

•  Natural shade and shelter on pasture

•  Professional health care

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Environment Friendly:

•  No systematic use of fertilizer, herbicides or insecticides

•  Number of sheep per acreage of land is greatly limited

•  Maintaining and growing of shelter belts, hedges and windbreaks

•  Limited use of tilling; cultivated fields are usually protected with cover plants

•  Limited use of tractors and use of small machinery

•  Use of renewable energy for processing and heating (wood stoves, wood boilers and solar)

•  Use of biodegradable soap, vinegar and natural oxidants (peroxide) for cleaning of milking and cheese making equipment

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