From backwoods county highways to Milwaukee city streets, Wisconsin road crews will be using a new weapon in the war on winter accidents — cheese brine.That last sentence is impressive. You can read more about this at Modern Farmer.
Brine is a liquid cheese-making byproduct; if you’ve bought fresh mozzarella, it often comes floating in the stuff. To cheese-makers, it’s a hassle — they spend many thousands of dollars to dispose of cheese brine each year, trucking it to wastewater treatment plants.
Bingo bango, cheese brine hit the highway. And in the first year alone, tiny Polk County saved $40,000 in rock salt costs. Conversely, F&A Dairy saved on brine disposal costs — to the tune of nearly $30,000. “Everybody wins,” says Chuck Engdahl, F&A’s wastewater manager.
Of course, there is an odor to consider. “What better to put on your roads than the scent of mozzarella?” quipped John Umhoefer, executive director of the Wisconsin Cheesemaker’s Association. Cute sound bite, but not altogether accurate.
In a recent report, the Milwaukee Department of Public Works noted cheese brine’s “distinctive odor.” Norby says this scent is tough to describe, but likens it to the smell of whey (not exactly a ringing endorsement). Still, he manages some cheesehead pride: “I don’t really mind it. Our roads smell like Wisconsin!”
The odor stems from organic matter, little bits of cheese flotsam left from the brining process. It’s these bits that make brine so effective as a road de-icer. Regular salt brine has a freezing point of 6 below zero, but cheese brine doesn’t freeze up until 21 below.