Wisconsin is one of the biggest cheese-producing states in the country, and it also has long, hard winters that keep highway crews working through the night. Wisconsin’s dairies and its highway departments seem to have little in common, but both handle large amounts of salt. Some of the brined cheeses, like mozzarella or provolone, are treated with brine or salty liquid. The brine has to be disposed of, which costs the dairy money. Road crews spread salt on roads, but a significant portion does not stay in place. Instead, it can bounce off the pavement or be scattered by passing traffic. To address this problem, one rural county decided to try an unconventional solution.
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