Note - - Cheese is a subject of great importance, and great passion, in Wisconsin. And it is a tradition among the Henning family of that state, whose factory in the small town of Kiel celebrates its 100th anniversary this year....

Wisconsin takes its cheese very seriously, as the only state that requires a cheesemaker to be licensed. It also mandates that a licensed cheesemaker be on-site when cheese is produced for retail sales. The licensing process includes extensive study and special coursework, as well as an apprenticeship....

A “Master’?s Mark” on a Wisconsin cheese is a badge of honor. It indicates that the cheesemaker has produced cheese for at least 10 years. Then, after that much dedication, there is still a three-year program requiring more schooling in everything from cheese technology to applied dairy chemistry. Samples of the candidate‘?s cheese must be assessed regularly for consistency and quality, and there is an intensive final exam. The program is administered by the Center for Dairy Research at the University of Wisconsin-Madison...

Ken Notes: We need more programs like this that help make Wisconsin known worldwide. Brewing comes to mind along with organic farming, water management, paper chemistry (which we had but lost), conservation, and education....
Read More At: http://www.toledoblade.com/Food/2014/08/26/Say-cheeseWisconsin-factory-helps-recall-Tiedtke-s-tradition.html



- - Volume: 2 - WEEK: 35 Date: 8/26/2014 8:54:44 AM -