At Barinaga Ranch we are continuing the ancient shepherding and cheesemaking traditions of my Basque family and ancestors in Euskadi, the Basque region of Spain. Our small flock of dairy sheep graze year-round on nearly 100 acres of hilly, organically managed pastures on our 800-acre ranch, located on the east shore of Tomales Bay, just an hour north of San Francisco, in Marin County, California. The ewes have their lambs in March just as the pastures are turning lush and green. From 2009 through 2016, we milked the ewes twice a day from April through October, and I made their rich, delicious, raw milk into a Basque-style cheese. In 2016 I retired from cheesemaking, but not from raising lambs. In 2017 and beyond, our lambs will remain with their mothers on our summer pastures. We will continue to sell lambs as breeding stock and for meat.
Our ranch is a beautiful spot, and we have been fortunate to have its beauty captured by many wonderful photographers over the years. Thanks to Paige Green, Paolo Vescia, Marla Dell, Kristin Martin, Robin Carpenter, David Collier, Karen Pavone and Sally Gale, whose photos grace this site.