Eat Local Cheese

NYTimes Highlights Wisconsin Cheesemakers

I bought the NYTimes yesterday, partly for the Spring Travel Mag; then I noticed that part gone when I sat down to read. I found it soaked, this morning, in the backyard. I must have dropped it. Luckily, Daisy on the Mouthfuls site tipped me off to the great spread on Wisconsin cheesemakers in the magazine that I could find online.

The piece gets it pretty darn right. Profiling (briefly) the really famous, Uplands; the almost as famous, Carr Valley; the one known to those in the know, Bleu Mont Dairy; the one who's almost just as known for not being able to have her cheese, Fantome Farm, and the one who's working hard to be known, Hidden Springs Creamery.

It's certainly a who's who of my favorite cheeses, with Bleu Mont's bandaged cheddar and Hidden Springs spreadable sheep milk being about the two best cheeses in the bungalow right now--being given some competition from some Hook's 10 year old cheddar I found hidden in our basement fridge.