Wisconsin is non simply dairy country, but cheese country. In fact 90% of the milk Wisconsin produces goes into cheese. The province took abode more awards than whatsoever other at this years American Cheese Society conference. License plates inwards Wisconsin don't actually say "Eat Cheese or Die" but they mightiness equally well!
While I was a invitee on a recent tour of Wisconsin, I did pass my ain mutual frigidity difficult cash to purchase cheese from approximately of my favorite cheesemakers. Here are simply a few of those I met, as well as a rundown of what I bought from them.
I met Tony Hook of Hook's Cheese at the Dane Country Farmer's Market. Tony has a sparkle inwards his midpoint as well as gave me a Cheshire truthful cat grinning when I asked equally good many nosy questions virtually how he makes his cheese. He makes an amazing publish of rattling fine aged cheddar as well as bluish cheeses. I adore his washed rind Tilston Point Blue, named afterward Stilton. It's rich as well as creamy as well as has a terrific bite. The texture is crumbly but it tin move sliced. I also intend it is a tremendous value. Of shape I paid a pittance at the farmer's marketplace but fifty-fifty inwards stores it is rattling reasonably priced.
After coming together Willi Lehner of Bleu Mont Dairy, seeing his beautiful caves as well as tasting his cheeses, I couldn't facial expression to convey approximately of his cheese abode to share. Willi, who has dual American as well as Swiss citizenship, learned to brand cheese inwards Switzerland, where his parents are from. He is creative inwards his approach, as well as deeply committed to environmental sustainability, but it is his focus on character that struck me the most. He is to a greater extent than concerned virtually making the best possible cheese he can, than virtually making the most cheese or the most money. He makes his cheese from approximately of the finest milk available, at in 1 lawsuit from the cows at Uplands. He makes ii similar cheeses, Alpine Renegade as well as a bandaged cheddar. The cheddar is my favorite because it has such depth, amongst lots of tang as well as toasty flavor. It's pricey, but worth every penny.
I am certain Brenda Jensen's sheep adore her. She is as well as then gentle as well as friendly as well as yet passionate virtually making cheese as well as running Hidden Springs Farm as well as dairy inwards a humane as well as sustainable manner. Her soft sheep's milk cheese, Driftless, tastes a fight similar ricotta, alone better. Her latest cheese, Meadow Melody is a combination of moo-cow as well as sheep's milk cheese making it to a greater extent than affordable but simply equally delicious equally her other cheeses. It's semi-firm, grassy as well as has notes of chocolate-brown butter.
I also purchased cheese from approximately other award-winning cheesemaker who unfortunately I didn't acquire a direct chances to reckon this fourth dimension around. Marieke Penterman of Hollands Family Cheese is a Wisconsin dairy farmer who emigrated hither from the Netherlands inwards 2002. She makes a fantastic gouda, that is aged over xviii months. While I beloved gouda melted on toast, this cheese is equally good precious to purpose for cooking. Influenza A virus subtype H5N1 sparse spell as well as a spell of apple tree is heavenly.
You mightiness intend I alone met "artisanal" cheesemakers but that's non the case. I went to iii rattling modern cheesemaking facilities, including Emmi Roth Kase. At abode I purchase their buttermilk bluish as well as am at nowadays smitten amongst their smoky Moody Blue. While their Swiss mechanism was province of the art, what struck me was how much was withal beingness done past times hand.
It's of import to authorities annotation that amongst cheese you lot are dealing amongst a living production as well as and then it is non ever the same. There is alone as well as then much you lot tin control. Influenza A virus subtype H5N1 sample of every cycle of cheese is tasted inwards lodge to decide which rounds volition move suitable for aging as well as for how long. Yes, at that spot are timers as well as thermometers, but at that spot are also knowledgeable cheesemakers involved inwards every pace of the process. Even inwards the most modern "factory" settings cheesemakers are withal artisans equally far equally I'm concerned, doing much past times mitt as well as tasting equally they go.
My sincere thank you lot to the Wisconsin Milk Marketing Board for inviting me on their wonderful Fall tour! Sumber http://cookingwithamy.blogspot.com/