Photo gallery Cooking up Cranniverscherry
Cranniverscherry cheese was created as the official cheese of the University of Wisconsin’s 175th anniversary celebration by mixing in ingredients from across Wisconsin: Door County tart cherries, Wisconsin Rapids cranberries and of course, milk from Wisconsin cows.
The first batch of the brick-style cheese was made in the newly renovated Babcock Dairy Plant earlier this semester, which has produced more than 20 styles of cheese since its founding in 1951. The cheese is for sale at the Babcock Dairy Store and select retailers.
Cheesemaker Joey Jaeggi mixes the cultured pasteurized milk and enzymes as the cheese-making process starts. Photo by: Bryce Richter
Jaeggi, left, and Babcock Dairy Plant supervisor Dave Niemiec mix the milk and other ingredients. They will then allow time for the milk to coagulate into curd. Photo by: Bryce Richter
Niemiec cuts the curd after it separates from the whey. It's an essential step that lets more of the liquid whey separate from the curd. Photo by: Bryce Richter
Niemiec (right) checks the pH level of the cheese sample. When the pH has fallen to the targeted level, salt is added, followed by the cherries and cranberries. Photo by: Bryce Richter
Niemiec works to extract moisture from Door County cherries and WIsconsin Rapids cranberries before adding them to the cheese mix. Photo by: Bryce Richter
Cheesemakers add the cherries and cranberries to make Cranniverscherry cheese. Photo by: Bryce Richter
Jaeggi scoops up the curds and other ingredients to be pressed into cheese forms. Photo by: Bryce Richter
A wheel of 175 Cranniverscherrry cheese awaits guests at the 175th anniversary gala Photo by: Althea Dotzour
A wheel of 175 Cranniverscherry cheese is served at the 175th anniversary gala on Oct. 27. Photo by: Althea Dotzour
