Clock Shadow Grand Opening Celebrates Milwaukee's First Cheese
Last week Kate posted about Milwaukee's new urban creamery, and last Thursday marked it's grand opening! Bob Wills, the man behind Cedar Grove Cheese, is the mastermind behind Clock Shadow Creamery as well, and he has big plans for this new endeavor:
Bob Wills reports that the creamery expects to be making as much as 1,000 pounds of cheese a day in the plant. In addition to cheese curds, Clock Shadow's manager and cheesemaker, Ron Henningfeld, will focus on making a variety of fresh cheeses including quark, a European fresh cheese with a mild flavor and soft texture similar to cream cheese or sour cream, in addition to other specialty cheeses.
Next on the list, Wills reports, is a friable cheese which the creamery will begin producing this week. Moving forward, the creamery has plans to make two separate batches of Camembert – one from grass-fed cows, and another from conventional dairy milk – so that consumers can experience the contrast between the two.