Name: Why This Buttery Cheese Is Made With Cold Water | Regional Eats
Uploaded: 2022-02-27T16:55:17.000Z
Duration: 9 min 31 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

We're here in Wisconsin, the birthplace of Colby cheese.

It's one of the fastest-growing varieties

one of the longest-running factories in northeast Wisconsin,

Like most cheeses, Colby starts with a giant vat of milk,

But after that, things get a bit more unique.

Jesse: What happens is, when you have grass-fed cows,

the milk is a little bit more yellowish or darker in color.

which means the milk they create is closer to white

than the yellowish color Colby cheese is expected to be.

Jesse: It's from an evergreen tree in South America.

Keeps it that orangish color. It's kind of an appeal.

Medha: Wisconsin is home to 1.3 million dairy cows

and has about 25% of the United States' dairy farms.

The state is the biggest producer of cheese in the US.

In 2021, two Wisconsin lawmakers introduced a bill

to make Colby the state's official cheese.

Springside Cheese has been making its Colby here

where Colby cheese was created in the late 1800s.

the coagulated mixture is given about 30 minutes

to set into the perfect firmness for Colby cheese.

While they may just look like paddles with holes,

they're actually lined with extremely sharp blades.

we're trying to get it down to the ideal size.

will give you a little bit more moisture.

Jesse: After it's been cut, we ripped it apart,

now it's taking its time to heal itself back up.

as much moisture as possible in the product.

than what we would normally do in other products.

the sweeter and less acidic the final cheese will be.

it's time to once again cook the freshly cut curds.

Medha: And it's actually getting pretty hot now.

Jesse: So, we're cooking up to a target temperature.

As it stirs up, it's slowly cooking the curd up.

You're searing that moisture into the curd.

It's shrinking it up, and it's stiffening the curd up.

After we get done cooking it, we'll continue to stir it,

Then it's time to check on their firmness.

Are you literally just going to scoop up the curd?

Jesse: That's the only way to really do it,

Medha: When the curds reach the right firmness,

the curds are given about 30 to 45 minutes

Then it's time to add cold water to the vat.

But there's no set amount of water to add.

Instead, Jesse and his team will stop the water

when the curds reach a specific temperature.

to the making of Springside's Colby cheese.

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Why This Buttery Cheese Is Made With Cold Water | Regional Eats

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