MICHAEL'S
TRIP TO WISCONSIN, October 2005
Day
4: Monroe
The
watertower in Monroe.
Here
I get the opportunity to visit Roth Kase,
and see first-hand how they
make cheese. First milk is prepared by stirring in cultures and warming.
make cheese. First milk is prepared by stirring in cultures and warming.
Next
(for Gruyere) the milk is pumped into a copper kettle for cooking.
After
the milk is curdled, it is poured into a vat. (here for Gruyere)
Keep
it coming!
The machinery shown is used to convert the leftover
whey into an industrial
food additive. Cool, huh?
The
cheese is poured into forms. In this photo, the Gruyere forms are
set into the fresh curd. Mechanical arms will come down and press the cheese.
set into the fresh curd. Mechanical arms will come down and press the cheese.
The
cheese is then flipped by hand, at first every half hour then
gradually less often. (here for Baby Swiss)
gradually less often. (here for Baby Swiss)
Now
the brining process...
The
finished wheels are trucked off for ripening.
