Ever wondered how a sheep is milked? As you watch, imagine going through this process twice a day - both the farmer and the sheep!
These Lacaune sheep were on the Cassan family farm where we stayed at Millau, southern France. Their milk is used to make the famous Roquefort cheese.
Footage shot by Mount Gnomon's Eliza Wood. Editing by Bronwyn Purvis.
Thank you to the fabulous Chiara and Diodorim Saviola (you met them in Italy at the Agritourismo Casa Nouva). They are not just farmers and agritourismo operators, they are also very talented musicians. On this film you hear their track "Miniature, Andante". Chiara is playing flute, and Diodorim the harpsichord.
