A shepherd's year in Lazarat
From summer pastures to winter cheese: how a shepherd family in Lazarat lives through the year.
“Good cheese isn't made in a hurry. It's made with time, care and love for the flock.”
Uncle Rexhep's day starts before dawn. Before the sun rises over the mountains of Gjirokastër, the sheep are milked and the milk is in the cauldron. His father started the day the same way, and his grandfather before him.
In spring the flock climbs to the high pastures, where the grass is fresh and full of thyme and mountain tea. The shepherds say it is exactly these plants that give Lazarat's cheese a taste you won't find anywhere else.
Summer is the busiest season: milking twice a day, fresh cheese every morning and barrels filling up for winter. In autumn the flock comes back down near the village and the family gathers to mark the end of the season with songs and a shared table.
Today Uncle Rexhep's grandchildren help in the sheepfold and welcome visitors who want to see this life up close. For the family, every visitor is one more reason for the tradition to carry on.