Today I fly out of Portland for my second–and final–trip to Madison, WI, of the summer. The first trip was a training for work, a week long intensive study at the Center for Dairy Research housed at the University of Wisconsin at Madison. During the week we visited Chalet Cheese Cooperative, home of Limburger production in the US.
It was on that visit that I gained true respect for Limburger cheese, usually referred to as the “stinky old man” cheese by many (myself included). To see the workers hand washing the bricks in the humid rooms and then later taste the finished product was something I rarely get to do in my job.
But, much like Maine and its cheesemakers, the humbleness and love of their craft is what connected to me the most to places like Chalet, Emmi Roth Kase and Crave Brothers Dairy. These are smaller operations, Chalet being the smallest of the three, that have worked through decades to perfect their cheese and focus on smaller batch, quality product.
Visiting Crave Brothers, I was reminded of my trips to Pineland Farms, with the sprawling scenery, but Crave, easily, has several hundred more cows than Pineland tends to.
Their main products are pasta filata style cheeses like various sized and shaped mozzarella, as well as some of the sweetest mascarpone cheese I’ve tasted. Our trip to Crave ended up to be a bittersweet one, as just a month later, they were linked to a listeria outbreak with one of their cheeses–a washed rind. It’s one of those heart breaking stories that can make or break a creamery, like it did with Sally Jackson’s cheeses three years ago. What Crave is doing environmentally, in regards to turning manure into power and then putting it back on the grid and powering around 300 local homes, makes them an industry leader and I truly hope that they can bounce back from this incident.
But, it wasn’t all about petting adorable cows and visiting picturesque creameries, most of our days were spent in lecture halls learning the science of cheese (veal rennet is the most traditional of the rennets used in cheesemaking)
and eating more cheese than our bodies were ever meant to (there were over 100 cheeses eaten in just 4 days).
We were even lucky enough to get elbow deep in curd and make our own cheese for several hours. The humidity in the room was nearly intolerable and I felt for the people in the rooms at Crave, Chalet and Emmi Roth for dealing with it for hours on end, day after day.
Overall, the week was exhausting and invaluable to my studying for the Certified Cheese Professional Exam that I take this Wednesday. This trip marks the end of five months of studying and preparation for the first test I’ve taken in about a decade. (Ok, maybe four months of studying–I will admit to taking a month off after returning from the CDR because my brain was at utter capacity).
My summer, essentially, has been consumed by cheese. Reading all three of Max McCalman‘s books, weekly lecture calls at work with some of the most prominent people in the industry (teaching us about everything from pairings, to sensory to proper storage and handling), lugging around one 25+ pound binder (and one smaller 15 pound one) with all of my notes, readings and power point presentations from our lectures, going over and over the ACS ‘Body of Knowledge‘ for the exam to make sure I don’t miss any key areas and writing up 311 flashcards to study (on top of the 700+ shared by friends who are either already taken the exam or are taking it this year with me). There hasn’t been much summer, really–and there sure as hell hasn’t been much blogging, even though I had all of the best intentions to use this as a studying outlet so I didn’t go stir crazy reading about the fat/protein ratios in cows during their lactic cycle.
But, Wednesday–after 4pm our time (3pm in Madison)–I will finally be able to exhale. Until then..May the cheese be with you.