Some regulatory exemptions and a growing market make sheep dairying attractive, but it’s still a seven-day-a-week business and prone to market fluctuations
by DON STONEMAN
Third generation sheep farmer Keith Todd was a student at Guelph 10 years ago when word about milking sheep first got around. Someone asked Todd if he was going to try his hand at it.
“I said ‘no bloody way,’” the 32-year-old recalls as he looks over his double-32 parlour, where four cheerful Amish teenagers are putting milkers on sheep on a late Saturday afternoon in February.