The number of Spanish-speaking cheesemakers is growing. UW-Madison is educating them
KIMBERLY WETHAL
Updated
On this episode of WisconsinEye's Rewind: Your Week in Review, CBS 58's Emilee Fannon and WisPolitics.com's JR Ross discuss how Gov. Tony Evers defended his $800 million state budget proposal for the University of Wisconsin System as officials continue to grapple with rising costs, dwindling…
Luis Jimenez-Maroto, left, assistant coordinator for cheese industry and applications, instructs class participants, including Elisa Ale, at right, in how to agitate fresh mozzarella curds during a Center for Dairy Research Spanish-language cheesemaking short course. The course was requested by members of the dairy processing industry.
Participants in a Spanish-language cheesemaking short course try mozzarella cheese bathed in a smoke brine. The course was held in person for only the second time in UW-Madison's 133-year history of holding cheesemaking short courses.
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Dean Sommer, left, cheese technologist, and class participant Antonio Patino check the temperature of a ricotta cheese. Sommer says he has received numerous requests from the Center for Dairy Research's industry partners to offer Spanish-language classes.
AMBER ARNOLD, STATE JOURNAL
Class participants Jose Mata, left, and Porfirio Mendez take turns stirring Colby cheese.
AMBER ARNOLD, STATE JOURNAL
Rodrigo Ibáñez, associate scientist, left, confers with class participant Jesus Garcia. Ibáñez, a native Spanish speaker, played a key role in helping translate the introductory cheesemaking courses. A one-for-one translation into Spanish often doesn't cut it, he explained, as there's a lot of nuance about the cheesemaking process lost in translation.
Luis Jimenez-Maroto, left, assistant coordinator for cheese industry and applications, instructs class participants, including Elisa Ale, at right, in how to agitate fresh mozzarella curds during a Center for Dairy Research Spanish-language cheesemaking short course. The course was requested by members of the dairy processing industry.
Participants in a Spanish-language cheesemaking short course try mozzarella cheese bathed in a smoke brine. The course was held in person for only the second time in UW-Madison's 133-year history of holding cheesemaking short courses.
Dean Sommer, left, cheese technologist, and class participant Antonio Patino check the temperature of a ricotta cheese. Sommer says he has received numerous requests from the Center for Dairy Research's industry partners to offer Spanish-language classes.
Rodrigo Ibáñez, associate scientist, left, confers with class participant Jesus Garcia. Ibáñez, a native Spanish speaker, played a key role in helping translate the introductory cheesemaking courses. A one-for-one translation into Spanish often doesn't cut it, he explained, as there's a lot of nuance about the cheesemaking process lost in translation.
