Artisan cheesemaking is on the rise in Michigan, though it’s not an easy business to get into. The number of small, independent cheese producers in Michigan is expected to nearly double in the near future.
Sue Kurta is among those leading the way. As she stirs the curdling milk that will become Swiss cheese, you can see the colorful tattoos that cover her arms. They’re pictures of pineapples, a cruise ship and other upbeat things.
“It stirs for quite a long time like this and if you don’t give it a toss, it can mat together,” Kurta says.
To read the rest of the story, please go to: Interlochen Public Radio
