Wisconsin cheese is
whey
better than most. In fact, Culture Magazine, a publication dedicated to all things cheese, recently named the
. Unsuprisingly, several Wisconsin-based cheeses made the cut.
By the numbers:
- Wisconsin has over 1 million cows
- 90% of the state’s milk is made into cheese
- Wisconsin produces 600 varieties of cheese — 2.8 billion pounds worth
- 26% of all the nation’s cheese comes from the dairy state
Some
grate
local cheeses Culture acknowledged:
, S1597 Hanson Rd., Westby
The creamery’s wischago, modeled after manchego, is aged six to seven months which gives it a dense texture and bold character.
, 6895 Paoli Rd., Belleville
Inspired by Basque-style sheep’s milk cheeses of Spain, its anabasque cheese is washed with brine throughout its maturation to coax out savory flavors.
, 5023 WI-23, Dodgeville
The company’s Alpine-style, washed-rind Pleasant Ridge Reserve is made only during summer months and is aged between nine and 14 months.