At five in the morning, most Americans are asleep. They are snoozing soundly, tucked into a layer cake of warm sheets and blankets in a climate-controlled bedroom. Work--probably at an office--is still safely three to four hours in the future. At five in the morning on any given weekday, Bruce Workman is, quite possibly, wrestling a milk line six inches in diameter, kinking the hose precisely in order to facilitate the flow of liquid within. Seconds later, he's clambering up to the top of the bulk truck, firing a hose into the truck's interior to flush out the last, valuable bits of milk solids still clinging to the tank. And then, with little warning, he has practically jogged back into the humidity of the Edelweiss Creamery to check on a European-made copper vat containing what will soon be some of Green County's finest swiss cheese. Excerpted from The Master Cheesemakers of Wisconsin by James R. Norton, Becca Dilley All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.
