Milwaukee Hopes Cheese Brine Is Cheap Road De-Icer
DAVID GREENE, HOST:
Good morning, I'm David Greene. Wisconsin knows this well: When you make more than two billion pounds of cheese a year, it creates the salty byproduct cheese brine. Normally you discard it, but folks in Milwaukee had an idea. Why not use that salty stuff to de-ice roads? Local officials are especially excited about provolone and mozzarella with their high salt content. The city hopes more cheese brine and less rock salt will be cheaper and better for the environment, even if it means holding our noses. You're listening to MORNING EDITION.
NPR transcripts are created on a rush deadline by a contractor for NPR, and accuracy and availability may vary. This text may not be in its final form and may be updated or revised in the future. Please be aware that the authoritative record of NPR's programming is the audio.