tv History of Cheese Making CSPAN January 1, 2015 3:36pm-3:53pm EST
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>> throughout 2014, they feature with the help of our local cable partners. here's a look at one of the cities. >> we have the best cheese in wisconsin. >> we are here in wisconsin and what we are looking at is the milk intake room where the milk comes from the farmers into the silo. it goes into the pasturizer. the pasturizer heats up the the milk for 15 seconds. the purpose is to kill all harmful bacteria to humans. this room is the productive room. after it goes through and holds
for 15 seconds at 161 degrees, we cool it down to 90. all the piping systems head in to what we are looking for to approximate uh it in. we are making gouda in vat number one. gouda cooks slowly with hot water. # we let it press up and dish it and rake it as we saw in the pictures before. apparently he is flipping the wheel.
after the cheese is prepped for one hour, it goes to the brian room and sits for two days. the purpose is to salt the cheese evenly. that's why it's in water. salt is one of the main ingredients other than milk and cultures to give you the flavor. this is probably the most popular sized cheese. these go from california to florida to boston. after the cheese has been sitting in the brian for two days we remove the cheese either two pounder for christmas. then we go to the waxing part.
all the cheese is hand dipped. this is where we dip the twos and the fours. it hean in our family for all of those years. my dad worked in two factories but he bought his own at a very early -- i would say he was about 24. from then on he wanted a bigger factory. he had a chance to buy the site. they wanted to be close to a cheese factory. the local farmers brought their milk in. they would bring them to the
cheese factory. >> from what was a homestead cheese where they made cheese f their own use and the men are primarily engaged in crop farming. it was so depleted that the wheat was not profitable anymore. we had an ideal environment for raising dairy cattle. more turned to raising cattle and cheese was a way to take that product before refrimgration would only last about days. if you make cheese, cheddar
cheese can last for a decade. it was just a good way to market the perishable commodity. this was decentralized because you could take a buggy over a half hour, 45 minutes. cheese making was our life. it was an stlea had many changes. for example, when i was born in the factory there were 2,000. >> now there is about 300. >> you can see evidence of many factories
factories. >> they would hire the cheese maker and they would work on shares. they get the product with water. they didn't necessarily always trust the cheese maker who marketed the product to give them a fair shake as far as how much what he paid for the milk or what he punish the way they were set up they moved around a lot. when they were into tooptives.
that was america's original dairy land. they got the cheese making industry developed a lot earlier in new york state. as the industry developed in wisconsin, there was a lot of rivalry between new york and wisconsin as far as quality and volume. the wisconsin farmers wanted to distinguish their product from the chettar that was made in new york it made it look witcher with a higher fat content. we talk a lot about cheese culture. it's bacteria isolated from the stomachs of mammals usually
the state of wisconsin is the only state that licenses cheese makers. we have a grading program and also a master cheese maker program. you have to apprentice for ten years and have a panel of experts to end the facility before you can get the masters's mark. that's a real born to cheese manufacturers. a lot of customers demand the wisconsin brand. people want to know they are buying wisconsin cheese because it's recognized as a quality product and the master's mark distinguishes the best of wisconsin cheese. >> i went to the university of wisconsin.
new ideas. we had new ideas and then we would put those into place to purchase the products. one idea is single slice, for example. >> you can get a single slice. >> pickles cheese. >> lettuce onion on a seed bun. >> two all beef patties, special sauce, let ulgs, cheese pickles, onions on a sesame seed
bun. >> one client was mcdonald's. >> known large cheesemakers and we've seen a movement over the last maybe ten years where people are really getting into more higher end varied cheeses cheeses that are maybe aged stronger flavors. cheese plates are really popular for entertaining now, and so people have a real passion about cheese. >> we're hoping that we can keep it going, you know and keep -- like to get to 100 years anyway. that would be maybe five generations, see. >> i think we're in the top bracket of making cheese. we're innovative, and we have a good customer base, which is
important to provide us to do things like that. >> for me the best part of cheesemaking is that it still is much an art as a science. we employ modern technology and large factories but it's the skill still of an individual cheesemaker adjusting throughout the day that produces the finest quality product. >> to learn more about the cities on our 2014 tour and watch videos from historic sites throughout the country, visit cspan.org/localcontent. this is american history tv on c-span3 c-span3. the 114th congress gavels in this tuesday at noon eastern. watch live coverage of the house on c-span and the senate live on c-span2, and track the gop-led congress and have your say as events unfold on the c-span
networks, c-span radio, and c spoon.org span.org. new congress, best access on c-span. throughout 2014 c-span city's tour has featured the hit of communities throughout the country with the help of our local cable partners. here is a look at one of those cities. we are always asked what exactly is a chautauqua. a chautauqua is a retreat generally in a beautiful place for enrichment, enlightenment entertainment, and coming together, and it started in far western new