‘Magic’ plus UW science equal world-champ cheese
Wisconsin cheese is at least as old as the state. The University of Wisconsin–Madison has one of the world’s great institutions of dairy food science, the Center for Dairy Research.
And yet when milk is converted into cheese, science only takes you so far, says Tom Dahmen, a second-generation cheesemaker who directs the Chula Vista cheese factory near Browntown, in southwestern Wisconsin.
[caption id="attachment_21209" align="alignright" width="300"] Staff at Chula Vista Cheese Company package a batch of Oaxaca-style string cheese at the facility in Browntown, Wis. Photo: Jeff Miller[/caption]
“I’m a big believer in heavy-duty science, but there is always a bit of magic in making cheese,” says Dahmen, who began washing cheesecloths at age 6. “The rest is intuition, experience, even black magic.”
At Chula Vista, those ingredients are combined to produce a string cheese called Oaxaca. In March, Oaxaca (wa-HA-ka) received the Best in Class award in the Hispanic melting cheese category at the 2016 World Championship Cheese Contest in Madison. The center helped the company create the cheese.
Oaxaca is a white, mild-flavored cheese used in many Mexican dishes. The cheese gets its ...
Friday, January 20th, 2017