“Deep under Reading Terminal Market sits a gleaming 600-gallon steel tank connected to the outside world by 100 feet of metal pipe. Every few days, trucks pull up to the dock to fill it with milk from sheep, goats, or cows.
Above it, through 18 inches of concrete and amid the bustle of the east side of the market, is a branch of Valley Shepherd Creamery, which opened this week.
Unlike most market tenants, which sell products farmed or made elsewhere, Valley Shepherd creates most of its wares on-site. Through glass, shoppers can watch a cheesemaker stretching mozzarella from a 150-gallon vat and a chef sizzling grilled-cheese sandwiches on a high-speed press.”