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Tour: Vogeli’s
Dairy Farm, Monticello
Meet: 1:00 pm, at the farm
Ends: 2:00 pm, Continue to Maple
Leaf Cheese and Chocolate Haus, New Glarus.
Bryan Voegeli (“vaguely”) is a fifth-generation
farmer in Monticello,
WI, who handles exclusively Brown Swiss cows. The Brown Swiss were brought
from Switzerland
in 1869, and are indeed a distinctly mottled brown. Their milk has a unique
ratio of protein to other milk solids, and is thus considered the perfect
milk from which to craft cheese. Mr. Voegeli kindly
shows guests around his farm in the afternoon, between the morning and
afternoon milking shifts. His cows are almost as interesting as him, and they
gaze at guests contentedly from their cool corral. During the tour, Mr. Voegeli shares his knowledge of the dairy business, the
Brown Swiss cow’s place in it, and world-wide Brown Swiss cheese-makers.
Brown Swiss milk is
surprisingly high in Conjugated Linoleic Acid
(CLA), a fatty acid that may have cancer-fighting potential, and surprisingly
low in triglycerides, the form in which most fat exists in the body. Mr. Voegeli is up-to-date on the current CLA milk studies,
and is willing to share this information along with his knowledge of dairy
with our guests.
Directions upon
reservation.
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