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The big cheese behind Valley Shepherd Q&A

Photo: MICHAEL HINKELMAN / DAILY NEWS STAFF

Photo: MICHAEL HINKELMAN / DAILY NEWS STAFF

ERAN WAJSWOL, 57, of Califon, N.J., owns the 120-acre Valley Shepherd Creamery in Long Valley, N.J., where he raises dairy sheep and makes cave-aged, farm-fed cheeses and other dairy foods, including sheep’s milk yogurt, ricotta and butter. In mid-January, Wajswol (WHY-sole) opened a retail outlet at Reading Terminal Market, complete with an aging “mini-cave” and glassed-in production room.

Q: What made you decide to open a store here?

A: The store is really a derivative of how we do what we do. We’re basically a farmstead operation, which means you own your own animals, milk ’em daily, make your own dairy products, age them yourself and sell direct.

Read all of the Q&A via The big cheese behind Valley Shepherd.

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