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Since the 15th century, the Tatra Mountains in Poland have been home to a very special type of handmade cheese, oscypek.
自15世纪以来，波兰的塔特拉山脉就一直盛产一种非常特殊的手工奶酪，oscypek。
Authentic versions of this milky, smoky cheese are only made in this region, usually in bacowkθ, cheese huts.
这种乳白色的烟熏奶酪正宗的全都产自这个地区，而且是这个地区的奶酪小屋。
And Janina is one of its makers. She is a baca.
而亚妮娜是唯一一位女师傅，她是一名baca。
In oscypek tradition, its maker is usually a man, and the secret process is passed down from father to son.
在oscypek传统中，师傅通常是都是男性，制作方法也是由父亲秘密传给儿子。
However, Janina broke from the mold, becoming one of the only female masters.
然而，亚妮娜打破了这一常规，成为了为数不多的几位女师傅之一。
And this milk is sacred for authentic oscypek,
而这个奶是制作正宗的oscypek的关键法门，
which requires at least 60 percent sheep's milk.
需要羊奶的含量达到60%以上。
Everything from the grass they eat to how cold they get is a concern for Janina and those who help her.
从羊群吃的草的质量到羊群的体温无一都是亚妮娜和她的帮手们要考虑的问题。
