MICHAEL'S
TRIP TO WISCONSIN, October 2005
Day
2: Wisantigo
Welcome
to the Wisantigo Cheese Company,
home of America's best (yes, folks
Blue Ribbon, Italian Category, 2005 ACS) Parmesan-style cheese: Stravecchio!
Blue Ribbon, Italian Category, 2005 ACS) Parmesan-style cheese: Stravecchio!
The people here are very nice...and proud!
The
old Antigo plant produced cheese for Kraft dating back to the 1920s.
In 1993,
the employees bought the plant when Kraft planned to close it down
and continued
doing what they knew: Italian-style cheese. They've made some
improvements,
but much of the process remains. I met one employee who had
worked at the
plant for over 50 years! This is Jack, he showed me around.
Did I mention
the people here are nice?
How
do they do it? Let's take a look inside! First, Jack explains,
they produce their own culture recipe daily.
they produce their own culture recipe daily.
A
staff of workers keep these pastuerizers going for the
long make cycle - three times during the day for a 20 hour day!
long make cycle - three times during the day for a 20 hour day!
The
freshly curdled milk being agitated.
The
curds are poured into plastic moulds...
...then
pressed overnight.
Excess
cheese is trimmed and the wheels prepared for brining.
After
brining, the wheels are stored in a series of rooms
where they are carefully turned and monitored.
where they are carefully turned and monitored.
This
room smells amazing! I could live in here!
Non
BGH is an option for some of their customers...something that is not
advertised at many creameries due to the political nature of alliances with
the milk board. I think we are making progress in this United States!
advertised at many creameries due to the political nature of alliances with
the milk board. I think we are making progress in this United States!
