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Article: Bringing culture to cheese Italian cheesemaker finds success making specialty products in Wisconsin
- Article from:
- The Milwaukee Journal Sentinel (Milwaukee, WI)
- Article date:
- July 24, 1996
- Author:
CopyrightCopyright 1996 The Milwaukee Journal Sentinel. Provided by ProQuest LLC. (Hide copyright information)
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When you think of Wisconsin cheese, you think of cheddar, Colby
and Swiss.But Italian varieties such as mozzarella, asiago and
provolone represent 40% of all the cheese made in the state,
according to the Wisconsin Milk Marketing Board in Madison.
Errico Auricchio, president of the small, but growing, Belgioioso
Cheese Inc. in Denmark and an Italian transplant to Wisconsin, is
working to bring that number even higher.
"In Europe, there is more a culture of cheese," Auricchio said.
Europeans eat cheese, while Americans put it in recipes, he said.
But he's out to change that.
For Auricchio, cheesemaking is an art and "a good piece of cheese
is a joy to eat."
"To get quality cheese, ...