The transition from wheat to dairy in the 19th century spurred the creation of rural cooperative creameries in Wisconsin. Today, co-ops continue to benefit thousands of dairy farmers in the
In Wisconsin, one cheese company is helping to take the state’s goat cheese industry to the next level.
Is your favorite on the list?
Grilled cheese sandwiches have come a long way in the past decade. It’s hard to find a restaurant that doesn’t offer a grilled cheese—and it’s no longer just an item
Just who makes the best cheese curds in Wisconsin?
At its simplest, yogurt is merely the bacterial fermentation of milk. But just one look at the dozens of brands, types and varieties available today proves yogurt is so much
Deciding on a cheese among Wisconsin’s myriad of varieties can be daunting. But once you know the 8 basic categories, picking the perfect cheese becomes easier.
Ask any old-timer with cheddar still stuck in his teeth, and he’ll tell you how cheddar used to taste different from one factory to the next in just a 10-mile
In Wisconsin, after Cheddar, Colby is the most common cheese bought by the block. But true Colby – made by hand with attention to detail – is disappearing. Read on
Thousands of miles from where it originated hundreds of years ago, a cheese once made from reindeer’s milk is today one of the signature cheeses of Wisconsin.
Specialty butters fit right into Wisconsin’s dairy culture, and with butter demand at an all-time high, these local buttermakers are rolling them out as fast as they can.
A new crop of Wisconsin cheesemakers crafting original, seasonal cheeses are bucking the Old World tradition of “one cheesemaker, one cheese, one factory.”