eatcurds.com
Eat Curds – Find Wisconsin Cheese Curds
http://www.eatcurds.com/find-curds
How Curds are Made. If you're in Wisconsin, visit a local creamery or stop by a retail shop for the freshest, squeakiest curds. Craving something fried? Find a restaurant that's serving authentic fried curds near you. Not in Wisconsin? Order online to have fresh Wisconsin cheese curds shipped right to your door. Looking for Wisconsin Cheese curds? Appleton, WI 920-944-0990. Arena, WI 608-753-2501. Bass Lake Cheese Factory. Somerset, WI 715-247-5586. Bletsoe's Cheese, Inc. Marathon, WI 715-443-2526. Old T...
wigardenexpo.com
Garden Expo » Garden to Table
http://www.wigardenexpo.com/farmers-market
Maps & Hotels`. 2017 vendor registration materials. Are now available. For more information about becoming a vendor at the Garden Expo Farmers’ Market, please contact Kristin Korevec at kristin.korevec@wpt.org or 608-262-5256. 2016 Farmers’ Market Vendors. Austin’s Rush Creek Farm. Chef K. Clark Pickles and Preserves. Flakey Jo’s Homemade Pastries LLC. Harmony Specialty Dairy Foods.
wigardenexpocom.siteprotect.net
Garden Expo » Garden to Table
http://wigardenexpocom.siteprotect.net//Farmers-Market
Maps & Hotels`. 2017 vendor registration materials. Are now available. For more information about becoming a vendor at the Garden Expo Farmers’ Market, please contact Kristin Korevec at kristin.korevec@wpt.org or 608-262-5256. 2016 Farmers’ Market Vendors. Austin’s Rush Creek Farm. Chef K. Clark Pickles and Preserves. Flakey Jo’s Homemade Pastries LLC. Harmony Specialty Dairy Foods.
harmonyspecialty.com
Welcome to Harmony Specialty Dairy Foods! Artisan Cheese, Kosher Cheese and much more!
http://harmonyspecialty.com/factorytour.html
From Milk to Cheese. We fill a vat with ten thousand pounds of pasteurized fresh milk from Harmony-Ho Dairy Farm. You can see the curds beginning to form in the picture at the right. As the curds form, whey is the byproduct and is the thinner fluid you can see in the picture. The milk remains in this state for approximately one hour. As more and more whey is drawn off the vat, you begin to see the bottom. We then move the curds to both sides of the vat to allow the whey to drain down the center.
