EWE MILK
SIR,—How true is the saying that half the world knows not how the other half lives. There is nothing new in using ewe milk. The milk, and the cheese made from it, form the staple food of many a Balkan peasant. I have drunk much ewe milk. It has a flavour different from that of cow milk, but is very good. A white cheese is made from it which is stored for winter use. When I lived in Scutari- Albania at the house of my old guide Marko, he kept a couple of ewes in a small olive garden at the back of his house, where there was plenty of grass. They were in milk from the end of March till well into October and ran to the back door morning and evening to be milked. There is no reason why any owner of an orchard or small field should not thus run a couple of ewes and supply his family with milk for half the year at next to no cost. The lambs and wool 'would find ready sale. Ewe milk is used also in Italy for cheese making. A tasty cheese called Shepziger which we imported in, pre-war days was of ewe milk. The ewe is not mischievous as is the goat, and will not gnaw the bark of orchard trees nor climb fences. Moreover, it manures the ground. Till fairly recent times ewe milk was used in Scotland. I have been told that ewe cheese was called " kebbuck." Does not Burns mention the milking of ewes? I have not a " Com- plete Works." Perhaps someone can look this up.—Yours, M. E. DURHAM.
Previous page
