Scray Cheese Shoppe

We're going to find out more from Malaine Wells who talked to our farmers and how they're hoping to cash in on the Cinep Yeah, what do They have enjoyed sampling it. They've ordered every meal with extra of it on it. And as a proud dairy farmer in the state myself, I'm happy to hear that because Wisconsin produces 600 different styles, types, and varieties. So even if you live here, chances are you haven'tried them all and you still have a little bit of work to do. 90% of the milk that is produced in our state is in fact used to make cheese and 90% of that is s Wisconsin has such a rich We are the only place in the world outside of Switzerland where you can become a master cheese maker and we're the only place to require a license to do so. I did have a chance to scout that scrazed cheese plant that is in Depeer to see what they are bringing to the table. They used to pick up milk from local farms with horse and buggy and now certainly they have a modern plant. But it is those family heritage recipes that are still at the root of they say that we're the only cheese company in the state of Wisconsin that has a drive-thru window. A quick curd run or a full-fridge restock can happen at Scraze Cheese in Depeer. We make a cheddar, so cheddar curds and 40-pound blocks. We do a variety of different flavors We do all sorts of flavors and then we do a natural red waxed Gouda and a natural red waxed Fontina as well. Will is one of six licensed cheese makers at the plant. I don't It's very much an art and not a science. It's not, It's not a specific set recipe where everyt It's The Scraze family has been making cheese for more than 100 years. We do the same process. I have a picture up there where you can look at the viewing window and you can see that they're there, it's called matting the curd. They've been doing that this whole entire time, But the business has grown. The fourth generation of Scraze added the retail space. It's definitely very exciting to see customers come in. That's probably my favorite part is being able to see a customer come in and see some of the cheeses that we make and talk about how much they love it or that our cheese curds are the best and everyt So it's all small batches. So I have a lot of pride in the product and it's very exciting to be able to see that and be able to work with the team that we have. Everyone has their favorites. I really So we have a Habanero block and that has three and a half pounds of Habanero pepper flake in it. Will loves the classic curd. The biggest t So People end up making 4500 pounds of cheese curds that get sold fresh every single day. And w Because when you're out of the state, it's going to be two or three weeks old and here you can get it basically scooped right out of the vat. So the biggest excitement for me is just introducing to these people out of state They don't know, It is And So that really matters. And we really try to foster a culture here that's really special. I t And even after 100 years, Scraze continues to innovate. Just last week, they made their first batches of string cheese and mozzarella w So another reason Jaden Jordan to stop it.