Eat Local Cheese

"Not that he’s trying to discourage mold. Inside the cave, resting on cedar shelves, 11- and 38-pound wheels of English-style cheddar wrapped tightly in muslin are covered with splotchy, gray microbial colonies that after months of aging help the cheddar develop the exquisite caramelly flavors that can send chills jolting down the back of your legs."

There are a lot of great cheeses from the Midwest, but gosh darn if I had to pick an absolute top-top favorite, a first amongst a lot of firsts, I would probably go with BluMont Dairy's Lil' Wil raw milk cheddar from cheese master, Willi Lehner. Mike Sula tells Willi's story in this week's Chicago Reader. Willi is easy to find nearly weekly at the Dane County Farmer's Market just around the corner from where the State Street carnival hits the capital square at the BluMont stand. Have him autograph a block of cheese.

I will add, or stress, or whatever, that as good at the cheese can be outta the fridge, it can only fully be appreciated if you let it come to room temperature.