ANTIGO – Mike Matucheski plunges his hand through a thick layer of frothy bubbles into the milky whey of a shallow stainless steel tank and brings forth what could arguably be Wisconsin's most favored cheese item: curds.
Before getting too excited, you should know these squishy globs of dairy goodness are infants destined for at least 20 months of maturing to become Sartori SarVecchio Parmesan.
Even at this tender age, Matucheski knows by taste and touch if a batch will mature properly.
"I know what this is supposed to be like. Tomorrow morning when they're taking the cheese out of the form, what it's supposed to be like, what it tastes like, if it's too acid or whatever,” Matucheski said. “I know that because I've done this way too long."
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