Tag: sheepfold

  • Visiting a sheepfold in the Tarcău mountains, part II

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    My guide and I went back to the sheepfold in the Tarcău mountains, doing our last trip in reverse. Passing the Gyimes valley, turning left a a crossroads, we passed lots of houses whose properties extended up to a deep river valley. Turning left again, we drove along a creek and we passed several bodies of water together with more creeks. Arriving at the place we were last time, which my guide knew we had to pass, we could see one shepherd guarding a flock of sheep. Going further, we passed more creeks and former river beds, which showed that lots of water had been flowing there. At least, there should be enough water in this place.

    Since there was no mobile phone coverage, my guide stopped the car after some time, then we started walking towards a hut with a big flock of sheep nearby.

    Approaching the flock of sheep, we were met by several guarding dogs, which obviously didn’t like our presence. Anyway, their job is to protect the sheep against anyone who wants to hurt them, meaning that they were just doing what they were supposed to. All of the shepherds we met last time seemed to have been replaced by new ones.

    Fortunately, my guide spoke with the shepherds and told them about why we were there, that is revisiting the sheepfold and talk to the couple who were managing it, the shepherds quietened down the guarding dogs.

    Sheep are grazing while my guide is talking to the shepherds

    The shepherds told my guide that the Borosan couple, who were managing the sheepfold, would be returning in about an hour. After about 4 hours, a horse and cart with a driver and one man walking were approaching the sheepfold. It was Gabor Borosan and his son, both of whom would help with bringing the animals to the lowlands the next day. They would start in the morning and arrive in the evening. The son of Mr Borosan told my guide that he wasn’t sure if he wanted to run the sheepfold and his father said that he had two more years before he could be a pensioner. In the meantime, he had to have something to do, but he was unsure if he would want to return to the sheepfold. Earlier, he had been enthusiastic about going to the sheepfold in spring, but tired in autumn. It seemed like he had to wait till next year before he would decide what to do.

    The shepherds had moved house some hundred metres and they had even set up a new one. The old house was inhabited by some other shepherds, who would also bring back their animals the day after. Another reason for bringing back the sheep, in particular, was that they were fond of mushrooms and they could strike out on their own into the forest, searching for mushrooms.

    Next, sitting on a hill above the sheep, the dogs let us in peace. Actually, this area consists of wide and rolling hills, which are covered by grass where ruminants like cows, sheep and goats keep them open, while spruce trees are growing more or less everywhere else. Being next to the sheep, it was possible to hear them cutting the grass with their teeth, moving continuously because the remaining green grass was very short. In addition, the bells of the sheep made a soothing sound, which made it a very peaceful, pleasant and harmonic experience. Some ravens were flying over us, making their characteristic sounds. In such pretty and quiet surroundings, it was easy to forget about the rest of the world.

    The sheep are spread out over a large meadow

    When the sheep were grazing down in the valley, some of them were moving at walking pace, while others hardly moved or were lying on the ground, supposedly ruminating. This led to that the sheep and a few goats spread out over a large area, say 300 m times 100 m. The shepherds had to ensure that the sheep kept together, which mostly seemed to go smoothly, but sometimes they whistled and even shouted to make all sheep stay with the fold.

    Home-made ricotta cheese

    At around 1 p.m. all of us went for lunch, presumably not necessary to guard the sheep all of the time. We were given delicious home-made ricotta by the shepherds and we had enough to to eat. Actually, it was too much and I gave some of it to one of the guarding dogs, which ate it in one go. Thereafter, it seemed like both the shepherds and the dogs were resting, the shepherds inside their hut and the dogs spread like white dots on the meadows. Finally, one of the shepherds, maybe the second-in-command, ordered a shepherd to tend to the flock.

    A dog lay down on the ground and a shepherd stroked its chest with his foot and I suppose this is the most caress the dogs can get. They are guarding dogs and live a very hard life.

    The shepherds hadn’t noticed any bears, but wolves had been close and one sheep had been taken by them. In addition, two of the shepherds had been attacked by bears and one of them had survived because he had 10 guarding dogs and his brother to chase away the bear.

    We didn’t see any cows this time, but last time they were roaming freely, only coming home to be milked in the evening.
    Just before we should go, Mr Borosan offered me to stay another night at the sheepfold. Not having brought warm clothes nor a torch or a sleeping bag, being surrounded by hostile dogs and being the only person who couldn’t speak neither Romanian nor Hungarian, made it an unpalatable choice.

    Besides, milking of the animals had already stopped, making it less desirable to stay another night. Next day, the shepherds would bring back all their animals, about 500 sheep and 70 cows. Apart from any animal which was limping, all the other ones would be walking for about 10 hours to get home. After having come down to the lowlands, they would walk along country roads back home. Next, the day after, the owners of the animals would reclaim them as we saw on our way back from the sheepfold when we passed two groups, each with two sheep, which they were bringing home. The shepherds told my guide that it was common to let the animals stay outside on fields in the lowlands for about a month, next they would be brought inside barns.

    On the way back, the flock of sheep we passed in the morning and the shepherd were still where the Borosan sheepfold was located two years ago, else there were several meadows, but no grazing animals apart from a horse. Several wooden buildings were in various states of decay.

    Just like last time, young people don’t want to be shepherds and it’s easy to imagine that all the meadows will turn into forests in the foreseeable future.

  • Sheepfold near the village of Budesti in Maramures

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    Having passed the picturesque village of Budesti in Maramures and driving on a gravel road for some kilometres, we arrived at the dwelling of a group of shepherds. Since they were outside looking after their animals, we could at least see that these guys were very practical, having made chairs and tables using trees from the forest in order to make life a little easier. Actually, they were residing at a sheepfold, which we had passed on the way to their house. Approaching on foot, we were met by a bunch of rather fierce livestock guarding dogs, and all we could do was to wait until one of the shepherds arrived. Having been “liberated”, we could finally approach the sheepfold.

    The sheepfold was located in a lovely place, being surrounded by hills and forests, and situated on a meadow. The shepherds were busy milking the sheep and a few goats, while one guy made the sheep enter the shed where they would be milked. Having milked all the animals, they brought the milk in cans and poured it into a large wooden barrel. Heating the milk and adding rennet, the milk was ready to be separated into cheese mass and liquid after about half an hour. Lifting the cheese mass out of the barrel and putting it into porous pieces of cloth which were hung up, the compressing of the cheese mass which were always done in the small dairies we had visited, was replaced by using  the force of gravity only.  After having made the first set of cheese, they poured the remaining liquid into a big pot and heated it on a wood-fired oven.

    After lunch, they stirred the liquid continuously until a thin layer appeared on the top. Having removed it, it was time to get hold of the ricotta cheese. That is, re-cooked cheese. Having placed all the ricotta cheese in a porous cloth and hung it up to dry, the remaining liquid was poured into a round trough where the dogs hungrily slurped it up.

    In the end, the shepherds let out all their animals from the enclosure and started bringing them to the lovely hills surrounding the sheepfold.

    Next to the enclosure, there was a primitive hut made of sticks and plastic in which one of the shepherds would sleep at night since wolves and bears are certainly able to attack their animals.

  • The Istrate farm

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    Before we could go to the Istrate farm, we had to go to a farmer’s market in Brasov in order to give a ride to the mistress of the house, Mrs Marcela Istrate, back home.

    Having passed another potholed road, we arrived at a farm with sheep, cows, chickens and pigs surrounded by meadows and hills. Unfortunately, their sheepfold was 2 hours walk away leading to that we just stayed at the farm.

    After being served a wide selection of their home-made cheeses, Mr Ioan Istrate invited us to join him slaughtering a calf which had been butchered the day before. Having just entered a cool room, he went inside their refrigerated room and came back with what was left of the calf. Then, he started the business of slaughtering by means of a knife and an ax. Having succeeded in removing bones and some meat he didn’t want, he salted the meat and put it back again in the refrigerated room. The meat and bones he had removed would be turned into sausages another day.

    After having finished the meat, we were treated to how to make cheese. Since the cheese mass was ready for separation at our arrival, he started scooping up the cheese mass by means of a bucket and pouring its contents into a tank which he had covered with a porous cloth. Always pouring the cheese in a different area of the tank, he obtained a somewhat level surface in the end. Having transferred all the cheese mass to the tank, he used a knife to divide the cheese mass in a grid, one vertical or horizontal line at a time. Afterwards, he tied up the cloth, put a wooden lid on top of it, then he put some heavy weights on the lid in order to press out the whey, which started flowing out of an opening in the tank into another container below.

    We were also shown the room where they were smoking some of their cheeses. It was simply done by lighting a fire below a bowl filled with whey, from which they would extract ricotta, while the smoke would pass the cheeses stored on a shelf in the same room.

    Our next demonstration was how he made cheese in sheep’s stomachs and in fir-tree bark cylinders. Starting with a porous cheese, he cut it in pieces with a knife and put the pieces in a box. When all the cheese had been cut up, he put the pieces in a meat grinder and turned on power. It was like watching someone grinding meat, just that the colour of the stuff being ground was yellow. After having ground the whole cheese, he mixed the shapes into fist-sized clumps. Having finished this, he started making cylinders of fir-tree bark.

    The fir-tree bark looked like a piece of leather having more or less the same colour. He started with cutting it into a rectangle, then he used a needle and a narrow ribbon used for wrapping Christmas gifts. Having joined the two long sides of the rectangle by means of sewing, making a cylinder, he started sewing a lid to one of its ends. Having finished, he used a knife in order to cut away the superfluous bark. Then, he started filling the cylinder with the cheese, compressing it as much as he could and filling it up to the top. Finally, he put a lid on the top, joining it to the cylinder by means of sewing again.

    Having made a fir-tree bark cylinder, he started filling up a sheep’s stomach with the same cheese. Having put as much cheese as possible into it, he closed the opening by putting a circular-shaped piece of fir-tree bark in the opening and closing it by sewing.

    Making a search on the internet for cheese in fir-tree bark, I found that it may date back to the time when the Romans invaded what is now called Romania. The locals fled to the mountains bringing their sheep with them. Having abundant fir-tree forests, they learned how to preserve sheep’s cheese in fir-tree bark, making the cheese edible for a much longer time than by just storing it without protection.

    Anyway, having been shown so much, it was time to have a look outside. In addition to pigs sleeping in mud and free-ranging chickens, a large flock of cows were grazing on a meadow near the farm, being looked after by a cowherd. Before we entered the room for watching preparation of meat and cheese, there was a large flock of sheep in the shade of a giant tree. When we came out again, the sheep had disappeared, possibly ascending some of the beautiful hills surrounding the farm.

  • Visiting a sheepfold near Saschiz

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    We went by a horse-drawn cart from a Saxon village called Saschiz to another sheepfold. Leaving Saschiz quickly behind us, the strong mare Dora pulled us upwards on cobbled roads, then passing fields of maize until we came to meadows covered by hay. Dora, being a strong horse, and the horse-man driving her on, we quickly got within reach of a horse-drawn cart filled to the brim with hay. Fortunately, they turned left and we were free to go as we pleased passing meadows, deciduous trees and enjoying lovely views of the Transylvanian countryside. When we were approaching the sheepfold, the ever-present guarding dogs were the first ones to meet us, then we drove down to the sheepfold.

    The setup was more or less a copy of what we had seen before: one large enclosure encircling a smaller one bordered by a shed with two holes large enough for one sheep to pass through.

    Just 3 shepherds were milking the sheep, while a young girl who was probably the girlfriend of one them, was just sitting next to them milking no sheep. Of course, another shepherd was tasked with chasing the sheep into the small container, closing the gate when it was full and solving any problems the sheep might have with entering the shed. This day wasn’t as hot as the day when we visited the sheepfold near Viscri when the sheep seemed to be breathing heavily all the time. Another reason for the more relaxed behaviour of these sheep was that one guy was continually shearing sheep, having sheared one just selected another one. I was impressed seeing this guy bending over a sheep in the hot sun, shearing for hours. Anyway, getting rid of all that wool must have been great for them.

    The milking of the sheep was by now a standard procedure offering no surprises apart from some fit sheep which tried to jump past the shepherds but always ending up being restrained by their tails and milked.

    Due to unpredictable behaviour of the guarding dogs, we let Dora bring us from the sheepfold to the hut where the cheese would be made. The cheesemaking was done the same way as we had seen before, one shepherd putting his arms into the milk and gradually extracting the cheese mass. After having put it in a cloth and hung it up, the rest of the whey was put in a large pot, heated and after some time the ricotta cheese was lifted up and put in another container by means of a sieve. The whey was poured into a container providing food for their pigs.

    A large number of pigs were just resting in the shade during our visit, while some puppies were playing. Eventually, their mother arrived apparently full of milk ready to be consumed by her puppies.

    We were also shown a baby deer which had been left by its mother just a few days before. It made a loud squeaking noise for some reason.

    Having watched both milking, cheesemaking and shearing, it was time to let trustworthy Dora and her horseman bring us safely back to Saschiz. Getting encouraging calls more or less constantly from the horseman, she easily brought us back again.