Cheese is protein-filled and delicious. Concentrating the goodness of milk into cheddars, Gouda, and Halloumi takes energy.
Ballard Family Dairy and Cheese is using solar thermal energy, and other energy upgrades, to turn Jersey milk into irresistible, prize-winning cheeses. Learn more in my story,
Sunnyside of Cheesemaking, in the Fall issue of
Edible Idaho.
No comments:
Post a Comment