CSPAN3 History Of Cheese Making October 18, 2014
Wisconsin is known as americas dairyland because we make the most cheese but also the best cheese. What we are looking at here is the milk intake room where the milk comes from the farmers, from the truck, into the silo. After that occurs and the past riser. The milk for 15 seconds. The purpose of the pasteurize or is to kill all harmful bacteria to humid. Humans. This cools down to 90 degrees and heads to the that. Vat. Right now, we are making g number one. The other cheese we make is eddar, with steam. With hot water as well. We dipped it and rate it as you rake it is use on the pictures be...
Source: archive.org