This month, Milwaukee began a pilot program to repurpose cheese brine for use in keeping city roads from freezing, mixing the dairy waste with traditional rock salt as a way to trim costs and ease pollution.
“You want to use provolone or mozzarella,” said Jeffrey A. Tews, the fleet operations manager for the public works department, which has thrice spread the cheesy substance in Bay View, a neighborhood on Milwaukee’s south side. “Those have the best salt content. You have to do practically nothing to it.”
If at first it sounded like a joke, the reality of tapping the wellspring of dairy byproduct has become a serious budget-slimming conversation. The state produced 2.7 billion pounds of cheese in 2012, the most of any in the nation. With it comes a surplus of brine that is shipped to local waste treatment plants.