Chefs Morgan and Andrews recently participated in the Wisconsin Dairy and Cheese Making Symposium put on by the Center for the Advancement of Foodservice Education and the Wisconsin Milk Marketing Board. Their educational trip was very similar to the one that Chef Stefanelli was privileged to take in May.
Above left: robot that removes each plank of washed rind cheese, washes it, and puts it back in a new spot. Right: bars of Limburger cheese. This is the only place that it is made in the United States.
Above left and right: Rounds of Swiss, Gruyère, and Appenzeller cheese in the aging cheese at Emi-Roth Cheese Company, a Swiss-owned cheese maker in Monroe, Wisconsin. The CIC uses their Gruyère.
To the left: the silos hold dairy ingredients for the Mystic Valley Dairy Farm in Sauk City, Wisconsin.
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