{"id":4130,"date":"2012-09-03T14:09:31","date_gmt":"2012-09-03T18:09:31","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=4130"},"modified":"2022-11-07T10:12:50","modified_gmt":"2022-11-07T15:12:50","slug":"wheels-in-motion","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wheels-in-motion\/","title":{"rendered":"Wheels in Motion: Follow One Cheese’s Journey from Milk to Monger"},"content":{"rendered":"

Traveling from its maker at a small farmstead in Albio, Spain, to a cheese counter in New York City, Garrotxa Sant Gil d\u2019Albio<\/a> traverses 4,174 miles across land and ocean and many hands in between.<\/p>\n

\"The<\/a>

The Spanish countryside near Albio, where this trek begins<\/p><\/div>\n

\"Murciana<\/a>

Murciana goats supply the milk<\/p><\/div>\n

\"Cheesemaker<\/a>

Cheesemaker Josep Marti in his aging room<\/p><\/div>\n

\"Marti's<\/a>

Marti’s mother, Nativitat Ninot, founded the creamery in 1986; every wheel is brushed during aging<\/p><\/div>\n

\"Brushing<\/a>

Brushing the cheese<\/p><\/div>\n

\"Labeling<\/a>

Labeling a matured wheel of Garrotxa Sant Gil D’Albio<\/p><\/div>\n

\"Loading<\/a>

Loading the pallet of cheese on the truck<\/p><\/div>\n

\"On<\/a>

On the road to Jumilla<\/p><\/div>\n

\"At<\/a>

At Centrale Quesera Montesinos<\/p><\/div>\n

\"The<\/a>

The shipment is sealed<\/p><\/div>\n

\"Jose<\/a>

Jose Maria, warehouse manager, securing a sport for Garrotxa in the shipping container<\/p><\/div>\n

\"The<\/a>

The cheese emigrates, crossing the Atlantic in a climate-controlled section of a freighter<\/p><\/div>\n

\"After<\/a>

After nine days at sea, the freighter catches sight of New York Harbor<\/p><\/div>\n

\"Docking<\/a>

Docking at the Port of Newark in New Jersey<\/p><\/div>\n

\"The<\/a>

The cheese waits to clear U.S. Customs<\/p><\/div>\n

\"Unloading<\/a>

Unloading begins<\/p><\/div>\n

\"At<\/a>

At the warehouse of importer Forever Cheese, manager Tyrell Moore unlocks the container<\/p><\/div>\n

\"First<\/a>

First the temperature of the cheese is checked<\/p><\/div>\n

\"The<\/a>

The cheese is unloaded from the container<\/p><\/div>\n

\"The<\/a>

The cheese is moved to a refrigerated room<\/p><\/div>\n

\"Moore<\/a>

Moore checks the count of each pallet<\/p><\/div>\n

\"Moore<\/a>

Moore moves the individual boxes of cheese<\/p><\/div>\n

\"Forever<\/a>

Forever Cheese’s general manager, Jeff DiMeo, administers the nose test on a core sample of Garrotxa<\/p><\/div>\n

\"Forever<\/a>

Forever Cheese’s office mascot<\/p><\/div>\n

\"Ideal<\/a>

Ideal Cheese Shop in New York City<\/p><\/div>\n

\"4,174<\/a>

4,174 miles and 19 days later, Garrtoxa Sant Gil d’Albio arrives at Ideal Cheese<\/p><\/div>\n

\"On<\/a>

On the counter, for sale<\/p><\/div>\n

\"Michele<\/a>

Michele Buster, VP and owner of Forever Cheese, proudly displays her wheel of Garrtoxa<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

Follow the epic journey of a Spanish cheese from its rural home in Tarragona to a NYC customer<\/p>\n","protected":false},"author":6,"featured_media":4748,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[13],"tags":[],"coauthors":[385],"class_list":["post-4130","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-photo-essay"],"acf":[],"yoast_head":"\nWheels in Motion: Follow One Cheese's Journey from Milk to Monger - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wheels-in-motion\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Wheels in Motion: Follow One Cheese's Journey from Milk to Monger\" \/>\n<meta property=\"og:description\" content=\"Follow the epic journey of a Spanish cheese from its rural home in Tarragona to a NYC customer\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wheels-in-motion\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/grantgbradley\" \/>\n<meta property=\"article:published_time\" content=\"2012-09-03T18:09:31+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-11-07T15:12:50+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2012\/09\/wheels-in-motion-mitica-750x368.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"750\" \/>\n\t<meta property=\"og:image:height\" content=\"368\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Photographer Ivan Raga\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Photographer Ivan Raga\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"8 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wheels-in-motion\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wheels-in-motion\/\",\"name\":\"Wheels in Motion: Follow One Cheese's Journey from Milk to Monger - 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