On her journey to preserve a Monmouthshire farm, Kate Humble learns the craft of sheep's milk and cheese from a neighbor.

I drove to their farm early one Sunday morning for my first milking lesson, and met Joe and his gaggle of sheepdogs in the yard. 'The thing is,’ he explained, as we walked to the shed, 'sheep’s milk is much higher in solids than either cow or goat’s milk, so you can make more cheese with less milk. We have only five ewes at the moment and between them we get about 25 litres of milk a week, but that produces twice as much cheese as 25 litres of cow milk, so financially it makes a lot of sense.’

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Photo by Sam Sam