Why do it?

Pat plans to expand her operations to sixty milking goats plus a few ewes, but rejects the idea of becoming a large-scale operation. She is adamant about keeping the quality of the cheese high by making it in small batches. "When it gets so large that you get into the industrial part of it, it's not personal anymore. I wouldn't be able to have the attachment with the animals, and then why do it? I love my goats--why else would I work this hard?"

Taken from: The Farm to Table Cookbook The Art of Eating Locally by Ivy Manning