On Golden Valley Farm north of Madera, Mario Daccarett’s employees are milking 500 sheep in rounds of 12. As they hook up long clear suction cups to each animal’s teats, milk drains down tubes into a cold tank. This creamy milk eventually is turned into cheese and sold at places like Whole Foods or Bi-Rite market in San Francisco.
“They tell me that our Golden Ewe cheese is the best for grilled cheese sandwich ever,” Daccarett says.
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