A recent piece by our friends over at Wisconsin Life. Probably one of the most succinct summaries of why we love our home so much.
Take a listen!
|For our four test batches, we used a few strains of brewer's yeast, hops, and various grain blends. We purchased these supplies at the Wine and Hop Shop on Monroe Street in Madison, WI.|
|Two buckets of fresh goat's milk whey from Willow Creek Cheese in Berlin, WI.|
|We reduced the whey in a propane powered turkey fryer.|
|America's last Limburger-er|
|Myron's array of awards for his world-class cheese|
|Coagulating the milk|
|Cutting the curd|
|Hand-washing the cheese|
|This was the most popular judging strategy: the spoon starburst.|