THE CONTENTED COWS OF PYENGANA
Posted: Thu Feb 07, 2019 3:59 pm
THE CONTENTED COWS OF PYENGANA
© Jeff Thorpe 06 February 2019
It’s as well liked as the pub grub Chicken Parmigiana,
I speak of Tassie’s top shelf cheese which hails from Pyengana,
and how does this cheese achieve such wide esteem,
the milk which forms its base comes through a new regime.
At Pyengana’s dairy technology runs the show,
the cows are milked robotically ensuring constant flow,
so Clarabelle and Daisy, plus two hundred of their ilk
stroll to the dairy when they like, to deposit their milk.
The procedure’s automatic, not a human being in sight,
a steady stream of cows proves they think it’s all right
and there’s an incentive beyond having milk relieved,
the exercise has to be seen to be believed.
A cow ambles to the dairy from the paddock below,
pushes through a gate, knowing where to go,
stands while a cup’s mechanically fitted to the teat,
then saunters to a feed trough when milking is complete.
Next the piece de resistance, a scratch of head and back
by overhead rotating brush, a cow’s sure-fire Prozac,
another bite of oats, perhaps a laidback drink,
through exit gate to meadow, a cow that’s in the pink.
If that ain’t pure contentment then I reckon I’m not here,
the looks on those cows’ faces show they’re on a different tier
and thus, their milk’s the secret to award winning cheese,
key to an operation best described as the bee’s knees.
So, if you’re in Tasmania in the north east of the State,
put Pyengana on your list and make a date
to see for yourself the cheese factory and the dairy
and say g’day to Clarabelle, Daisy and Strawberry.
© Jeff Thorpe 06 February 2019
It’s as well liked as the pub grub Chicken Parmigiana,
I speak of Tassie’s top shelf cheese which hails from Pyengana,
and how does this cheese achieve such wide esteem,
the milk which forms its base comes through a new regime.
At Pyengana’s dairy technology runs the show,
the cows are milked robotically ensuring constant flow,
so Clarabelle and Daisy, plus two hundred of their ilk
stroll to the dairy when they like, to deposit their milk.
The procedure’s automatic, not a human being in sight,
a steady stream of cows proves they think it’s all right
and there’s an incentive beyond having milk relieved,
the exercise has to be seen to be believed.
A cow ambles to the dairy from the paddock below,
pushes through a gate, knowing where to go,
stands while a cup’s mechanically fitted to the teat,
then saunters to a feed trough when milking is complete.
Next the piece de resistance, a scratch of head and back
by overhead rotating brush, a cow’s sure-fire Prozac,
another bite of oats, perhaps a laidback drink,
through exit gate to meadow, a cow that’s in the pink.
If that ain’t pure contentment then I reckon I’m not here,
the looks on those cows’ faces show they’re on a different tier
and thus, their milk’s the secret to award winning cheese,
key to an operation best described as the bee’s knees.
So, if you’re in Tasmania in the north east of the State,
put Pyengana on your list and make a date
to see for yourself the cheese factory and the dairy
and say g’day to Clarabelle, Daisy and Strawberry.