Blue Cheese from a Blue State

Wisconsin cheese makers are some of, if not the, best in the world. They not only export fine and everyday cheeses, but share the University of Wisconsin exports master cheese making courses to help spread the art. And they win awards. At the 2006 World Championship Cheese Contest, two Wisconsin Gorgonzola producers were awarded first and third place medals. The second place medal went to a Danish cheese.

As reported in the Milwaukee Journal, with recipes by the way, a Gorgonzola made by the Wisconsin Farmers Union in Monfort, Wisconsin took the first place in the category. www.jsonline.com/story/index.aspx?id=445330

At one time, cheese factories peppered the Wisconsin landscape. The dairies of America’s Dairyland fed hundreds of independent cheese makers and the cheese makers fed a hungry population. Then the consolidating of food producers, supermarts and changing distribution forced most of the independent cheese makers out of business. The big plants began manufacturing cheese and life changed.

Now, a resurgence of small, independent cheese making is happening in Wisconsin. Enthusiasm for cheese, entrepreneurial spirit and the University of Wisconsin Master Cheese Maker program combine to create a fertile environment for high-quality specialty cheeses. To get an idea for the numbers and variety, request a Wisconsin Taster’s Guide www.wisdairy.com/SpecialOffers/AmericasDairyLand/episode/tastersguide/default.aspx

A few quick searches will also get you to the on line stores of some of Wisconsin’s cheese makers, like www.springsidecheese.com/Store/catalog.html