It may be nearly 4,000 miles away, but an artisan cheese renaissance strikingly similar to Wisconsin’s shift from commodity to specialty cheese is taking shape across the pond in England.
Wisconsin’s newest cheesemaker crafts season, small-batch cheeses.
More than you think when it comes to Wisconsin cheese.
More than 35 years ago, a pair of college sweethearts decided to try to make a living making Cheddar. Today, that same couple, Tony and Julie Hook, are still going
One look at the array of American originals handcrafted by Chris Roelli makes it hard to believe that less than 20 years ago, his family’s cheese factory was shuttered and
Crave Brothers Farmstead Cheese has come a long way since four brothers decided to add value to their Wisconsin dairy farm and build a cheese plant across the road.
Farmstead creameries are becoming increasingly responsible for drawing a new generation of dairy entrepreneurs into the land of milk and cheese.
The bright lights and promises of the big city have lured many a young, starry-eyed farm kid away from the land, but for Andy Hatch, a city boy growing up
Did you know it’s possible to certify happy cows? Meister Cheese believed it was and did it.
One tends to underestimate just how big a giant wheel of Emmentaler is until—if you’re like me—you try and fit one into the back of your car. Bruce Workman, Master
Wrap up those Ritz crackers and put that cheese ball back in the fridge. With all the Wisconsin-made options out there today, it’s easier than ever to create a unique
It’s suddenly hip to be stinky. Ask any four-star chef, food editor or overpaid publicist tasked with writing a Top 10 list, and all will tell you the same thing: