During the 7th Steering Comittee, the Life Green Sheep team had the chance to discover a typical cheese farm from Basque Country. Iker is a young breeder and cheese maker. His sheep system relies on grass around the farm but also grass in the mountain of natural parc Aracal where he also makes the cheese up there during the summer. The lambing starts in October and the lambs and sold mainly for Chrismas. The cheese is sold directly under two different brands to distinguish the one made in the pastoral area. Iker decided to enter the Life Green Sheep program to increase his efficiency. He’s advised by the cooperative Lurginza. He identified two main actions : Improve concentrates use efficiency by changing the formula and improve herd genetics through selection of the Latxa breed. The pastures of the farm and collective area are sequestrating carbon which compensate around 40% of his carbon footprint.