What R you doing today?

[Rice_Guy]

The good part of this, the cheese curd trail;
https://www.travelwisconsin.com/article/things-to-do/an-epicurean-getaway-the-wisconsin-cheese-tour
or the GreenBay curd trail (restaurants) in town. Fresh curd squeaks when you chew it, has a lactic acid flavor, is still sweet, is soft.

I was lucky to grow up in cheese country. When I was a kid you could walk into the local cheese plant and they would scoop cheese curds out of the vat or cut a chunk of anything you wanted off a fresh wheel. Can’t do that anymore.

My neighbor’s dad was a cheese maker who had a very poor inventory control issue. When he retired they found cheddar up to 25 years old in the cooler. Most of it had turned but the wheels that didn’t sold at auction for a kings ransom! For our anniversary that year he gave me a 1/4 lb of 22 year old cheddar… that’s what heaven tastes like!!!

However I can vouch that being in one’s twenties and bending over, with hands or shovel into a twenty foot long stainless vat is back breaking. Many of the neighborhood farm corner producers are gone. But if your kids really really want to do cheese U of W (madison) and the master cheese maker program will let one learn everything.

Well almost everything, the FDA doesn’t let us make traditional, inoculated cheese any more.

Yes several aerobic species.

Traditional makes me appreciate how much overkill US wine makers have . . . . it is a preservative system . . . . the stuff growing on the wall and floor is part of the good flavor.

 

[jswordy]

The good part of this, the cheese curd trail;
https://www.travelwisconsin.com/article/things-to-do/an-epicurean-getaway-the-wisconsin-cheese-tour
or the GreenBay curd trail (restaurants) in town. Fresh curd squeaks when you chew it, has a lactic acid flavor, is still sweet, is soft.

However I can vouch that being in one’s twenties and bending over, with hands or shovel into a twenty foot long stainless vat is back breaking. Many of the neighborhood farm corner producers are gone. But if your kids really really want to do cheese U of W (madison) and the master cheese maker program will let one learn everything.

Well almost everything, the FDA doesn’t let us make traditional, inoculated cheese any more.

I love genuine Wisconsin cheese curd. Mmmm... That and processed Wisconsin meats... and Spotted Cow, of course.

 

[Christopher Anderson]

My family (missing two sons who live in Oregon) is in town for Christmas. Being "rich Grandad", I am taking everyone to Fredericksburg, TX for the day. We are taking a wine and food tour followed by hill country lights driving back. A fellow church member owns the tour company, so I get a $$ break, except his wife is also coming and I am treating them to supper.

 

[jswordy]

My family (missing two sons who live in Oregon) is in town for Christmas. Being "rich Grandad", I am taking everyone to Fredericksburg, TX for the day. We are taking a wine and food tour followed by hill country lights driving back. A fellow church member owns the tour company, so I get a $$ break, except his wife is also coming and I am treating them to supper.

Talk about your business with them at supper – and then WRITE THE WHOLE DAY ALL OFF!

 

[Christopher Anderson]

Talk about your business with them at supper – and then WRITE THE WHOLE DAY ALL OFF!

Actually, I do some partime work in Fredericksburg and we stopped by and did that. But... 8 guests? No, but there is a percentage I can take. And will.

 

[jswordy]

Actually, I do some partime work in Fredericksburg and we stopped by and did that. But... 8 guests? No, but there is a percentage I can take. And will.

Gotta THINK BIG, Chris!