by Mike Brantl, deli clerk at Lunds Central
Tuesday, January 10, 2012
I recently had the opportunity to join a busload of my Lund’s and Byerly’s co-workers on a trip through the heartland of Wisconsin visiting cheese makers large and small.
At every stop I was impressed by the cattle-grazing operations on these local pastures in terms of health, safety and a commitment to producing top-quality cheeses.
The highpoint of the three day tour for me was a visit to the Holland Family Farm, home of Marieka’s Gouda. Not as small as my Uncle Albert’s farm near Warren, Minnesota, this farm is home to 850 cows.