The fast growing market for artisanal foods brings the artisan producers up against a conundrum. How can they satisfy demand while maintaining the quality that is bringing all the business to their often small operations? Some producers are bringing in hi-tech to help out. Andalusian pig farmers are curing Iberico and Serrano ham year-round in aging rooms with climates carefully controlled by computers. Purists may wish to seek out hams that are cured the old-fashioned way for three years in mountain caves. Hi-tech “caves” are also being used for cheese production at the Artisanal Cheese Center in New York. In France, a continuous olive press is shortening olive oil production time, resulting in better quality and more quantity.