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Article: Working the blue line; Montfort plant's revival sparks work in its specialty of creating blue cheese
- Article from:
- Telegraph - Herald (Dubuque)
- Article date:
- April 6, 2003
- Author:
CopyrightCopyright 2003 Telegraph - Herald (Dubuque). Provided by ProQuest LLC. (Hide copyright information)
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MONTFORT, Wis. - Doug Peterson, a master cheesemaker from
Mazomanie, smacks his lips and smiles in delight after a snack of
blue cheese."I like to eat it before I go to bed at night,"
Peterson said.
To the uninitiated, blue cheese often conjures up visions of salad
bars and Buffalo wings. But the name blue cheese is used for many
white cheeses, some of them classics, that have been treated with
blue or green veins of mold and left to ripen for up to three to six
months.
Peterson is a consultant for the Wisconsin Farmers Union Specialty
Cheese Company, LLC, in Montfort, that produces bulk blue cheese.