Wisconsin's Clever Use for Cheese Brine

Potato-and-Mozzarella Croquettes © Fredrika Stjärne
By Catherine St. John Posted November 22, 2013

Several counties in Wisconsin are repurposing cheese brine—the salty liquid left over after the cheese-making process—to salt their roads this winter. If you're cooking with burrata or mozzarella this season, you might try dousing your your stairs and walkways with the brine it comes packed in.

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