Quoted: America’s Dairyland continues to set the bar high, and some of the credit can go to the University of Wisconsin-Madison’s Center for Dairy Research, which just added a cheese cave and copper vats to continue helping cheesemakers develop recipes and grow.
“This is part of our new building,” said Andy Johnson, who also holds the role of program coordinator for the Wisconsin Master Cheesemaker program. “Outside of Europe, the ripening caves, there is nothing like it particularly for research and development. We have 10 different ripening rooms or aging caves, each with their own controlled environment. We’ll be able to make any style of cheese.”