Notable Edibles Winter 2014 Issue

Did You Know…?

By Wendy Allen 0

The first home cheese factory was opened in 1841 by Mrs. Anne Pickett near Lake Mills, Wisconsin. Her butter and cheese were so popular that only a few years later, in 1845, her little log cabin kitchen could no longer handle the demand. Mrs. Pickett’s home cheesemaking remains representative of Wisconsin’s long history of small, craft, farmstead cheeses. According to the Wisconsin Milk Marketing Board, “By 1869, Wisconsin produced over three million pounds of cheese, and that number would more than quadruple within ten years.”

Wendy Allen is digital editor, copy editor, and a writer for Edible Madison. She reads style guides for fun, believes stories have power, and is fascinated by the evolution of the English languageā€”for better or worse. Her mission: to wrestle the wily comma into submission.

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