Green County Highway Commissioner Chris Narveson is leading a unique initiative for snow and ice removal, using cheese brine as a more effective and environmentally friendly alternative to traditional salt.
“We have an agreement with Grande Cheese in Juda. They specially formulate the cheese brine to our exact specifications,” said Narveson. The cheese brine, with a salt content of 22-23%, is applied to pre-treat roads, creating a protective layer that improves traction and prevents snow buildup.
Unlike traditional salt, cheese brine is not only effective, but also significantly reduces salt usage. “Using cheese brine reduces the amount of salt put on the roads, which benefits the environment,” Narveson explained. The brine is a waste product from the cheese industry, making it a sustainable solution.
The cheese brine works well in colder temperatures. “When the temperature drops below 15°F, keeping pavement temperatures in the 20°F range is crucial. That’s when the brine becomes most effective,” Narveson said.
Green County has already used 75,000 gallons of cheese brine this winter, almost matching last year’s total of 100,000 gallons. As the winter season progresses, they expect to rely even more on this product.
In addition to reducing salt, the use of cheese brine offers other environmental benefits. “Cheese brine is applied to roads before a snowstorm, preventing ice from bonding to the pavement,” Narveson said. This technique, known as pre-wetting, helps the salt work faster and more efficiently.
The county has also embraced modern equipment to distribute the brine effectively. “We’ve invested in new trucks that can handle both salt and brine, giving us flexibility during different storms,” he noted. The new trucks, which cost around $330,000 each, are an essential part of the operation. However, storage remains a challenge. “Our facilities are not large enough to house all of the trucks,” Narveson said.
This innovative approach has garnered attention from neighboring counties. “Sheboygan County and others have contacted us to learn from our experience,” Narveson said. With the growing success of cheese brine in Green County, the county continues to explore ways to expand its use.
Moving forward, Narveson and his team are optimistic about the future. “We’re working with Salt Wise to bring more local governments on board and share what we’ve learned,” he said. By reaching out to other counties, Green County hopes to inspire a broader adoption of cheese brine for snow and ice control.
