To help control those problems, the city is involved in a $6,500 pilot project that mixes eight gallons of cheese producers' leftover wastewater for every ton of rock salt. The natural salts in the brine help break down the ice and snow, just like the ordinary kind. Brine from provolone and mozzarella are especially prized because they don't need much preparation before being laid on the roads, a city public works official tells the Times.
If the thought of driving along on cheesy roadways makes you uncomfortable, it might help to know that residents haven't noticed much if any smells emanating from the pavement. As for me, it's just making me hungry.