The Center for Dairy Research in Madison, WI, is an organization responsible for a number of noble advances in dairy science and cheesemaking. The creation of raspberry-, bubble gum-, and sour apple-flavored string cheese probably doesn’t qualify as one of them. This information and more in an interesting interview with Master Cheesemaker Roger Krohn.
Minneapolis-St. Paul and Upper Midwest Food Magazine // Feasting on the Bounty of the Upper Midwest
yer right i made bubble gum cheese along time ago
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