Two of the fastest rising star cheesemakers - one specializing in goat's milk cheeses, the other in signature cheddar blues - jointly released a new cheese this week that's about to shake up the Wisconsin artisan cheese community.
ast night I went to a tasting of new cheeses and butters from Wisconsin creameries, a trade and media event put on by the Wisconsin Milk Marketing Board. I worked in a cheese store in Saint Louis years ago (yes, there was plenty of cutting the cheese, and no, the jokes about it really never got old), but haven't really kept up with what's come onto the market since then.
Brick and Colby : perhaps two of the most underrated cheeses in America. Some folks call them boring. Others simply write them off as commodities.
After all, Colby is really just Mild Cheddar, right? And blocks of Cheddar sell on the Chicago Mercantile Exchange, along with cattle, corn and cotton. So why should these cheeses even be considered interesting, much less blog-worthy?