Milwaukee

Cheesemaker Opens Her ‘Dreamery’ Crafting Goat’s Milk Cheese – Milwaukee, Wisconsin

Milwaukee, Wisconsin 2021-07-23 10:16:43 –

At dawn of 2020, veteran cheese maker Veronica Pedraza has put the final stages of its business plan to open the Breaksville Creamery, which it launched in 2018. .. After that, COVID was a hit.

“We were fortunate enough to start construction in March 2020,” she grins. “While the stay-at-home order was issued, the Wisconsin Department of Agriculture suspended inspections and licenses. To begin, we had to wait for the order to be lifted.”

Based in Port Washington, Blakesville Creamery has been in operation for about a year now and produces high quality goat milk cheeses such as Goat, a classic soft, slightly spicy French cheese. It is versatile and can be used in recipes that require cream cheese. The Lake Breeze, Lake Effects and Afterglow Goat Cheese lines have a delicate flavor that goes well with a variety of foods and seasonings.

Pedraza, a graduate of Beloit University, worked in creameries across the United States. She was brought back to Wisconsin through a chance encounter with Andy Hatch of Upland Cheese in Wisconsin. Hatch happened to know a goat farmer trying to set up a creamery to make cheese.

The Breaksville Creamery was built on the Breaksville Daily Farm (formerly Afterglow Daily Farm). The farm began in 2012 when the owner obtained modest dairy cow surgery in Port Washington. Led by Juli Kaufman’s Fix Development (a sustainable redevelopment project such as Clock Shadow Building, Sherman Phoenix and Cream City Hostel), the property has been transformed into a sustainable goat farm that includes a goat milk production facility.

According to the Breaksville Dairy website, “The goat dairy was originally named Afterglow Dairy, but in 2019 to honor the original village that was on the land before our time. The name has been updated to Breaksville Dairy. “

Moveover, cow

“Wisconsin is actually the largest goat milk producer in the country,” Pedraza boasts, citing Wisconsin’s La Claire Family Creamery and Monchevre as one of the largest companies.

As of January 2017, Wisconsin (44,000) and California (41,000) had the highest numbers of dairy goats, according to the U.S. Department of Agriculture, Iowa (30,000), Pennsylvania (15,000), and New York (15,000). 13,700).

Pedraza explains that the composition of goat’s milk is different from other ruminants. “Cow, goat, and sheep all make milk, and they are all used to make cheese, but the type of cheese is not universal among animals. The composition of goat milk is different from milk and varies. Suitable for style cheese. “

She said Farmstead cheese makers such as Breaksville Creamery (Farmstead, which means making cheese on the same land where animals live) are more common on the northeast and west coasts than Wisconsin. I am. Here, companies are typically run as co-packers who take cheese from dairy workers, cheese makers, or sometimes others, and wrap and label it.

“The attraction of this project was that it was a milk sauce that could grow your business. When you have a farm dairy, you start with so many animals and then you start making cheese.” She says. “In general, the demand for cheese cannot keep up with the supply of milk. There is not enough milk to expand the production of cheese while expanding the herd or herd during milking. The owner of this farm Before investing in creamery, I wanted to make sure that dairy products were viable. “

Goats have their own personality, says Pedraza. They are very curious and violent in an interesting way. She explains that cheesemaking can be both immediate and delayed as the product ages.

Breaksville Creamery Cheese can be purchased at all four Outpost Natural Foods locations, Village Cheese Shop, Glorioso’s, West Allis Cheese & Sausage Shoppe. Cheese is also listed on restaurant menus throughout the Milwaukee region.

For more information, please visit: blakesvilledairyfarm.com/creamery..

Sheila Julson

Sheila Julson is a freelance writer who enjoys capturing the inside story of the food, drink and urban farming scene happening in Milwaukee. She also writes articles on holistic health, green living, sustainability, and human-interest features.

Read more by Sheila Julson

July 23, 2021

9:16 am



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