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.

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Today, every exit, rest stop and oasis provides access to one or more of the fast food giants and no access local eateries that might serve up something regional, something different.

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The long pale of winter sets in all wet and cloudy, leaving us yearning for a feast to distract us from the melancholy hold of too little light and too much cold. Fortunately, we have one made to order: The Burns Supper.

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