‘But he gladly lets technology lend a hand. Twice a day, in the “milking parlor,” a computerized lactation carousel that handles 60 sheep at once—the only one in the U.S. for sheep, Wajswol claims—milks 300 ewes per hour. In the cheese room, vats of milk are heated to the precise temperatures required to activate specific strains of bacteria to produce just the right texture of curd.
‘“Machinery helps you pay attention to what’s important,” Wajswol says. “In cheese making, there are a couple of things you need to focus on. If you can eliminate the nonsense—the mundane, nonskilled steps, like feeding the animals or warming milk correctly—you can spend more time focusing on the texture of the curd and making sure the product comes out good.”’
