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Cheese

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Jane Burns

Guggisberg Cheese of Ohio took top cheese honors at the U.S. Championship Cheese Contest in Green Bay Bay, but Wisconsin dominated overall. Two of Marieke Penterman’s aged goudas won runner-up and second runner-up. Read more

FOOD & DRINK

Favorite beer and cheese combos from those in the know. Even assertive brews like IPAs can work well. Read more

FOOD & DRINK

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Carolyn Fath

Uplands Cheese, Seven Seeds Farm and Underground Meats are in a sustainable partnership. The result? Fennel-inflected sausage made from a sweeter pork. Read more

FOOD & DRINK

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Christine Hyatt/Capriole Goat Cheese

Wisconsin is not the only state producing cheese with nomability. Here are out-of-state faves that fill gaps in the Dairy State’s cheese output. Read more

Food News

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Liz Dueland

Pairing cheese with spirits? It’s a thing at Yahara Bay Distillery. Read more

FOOD & DRINK

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Chris Roberts

Curds are pure Wisconsin. A California transplant comes to appreciate the local dining favorite. Read more

FOOD & DRINK 2 Comments

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Camille Manansala

Martha Davis Kipcak stopped making her pimento cheese, a small-batch spreadable cheese with roots in the South, in late 2017. But the recipe will live on. Read more

FOOD & DRINK

Free cheese at the Madison Public Market preview event, sloppy Janes at the top of State Street and local chefs prepare a five-course for Slow Food UW, this week in events that bring belated awareness to vegan holidays. Read more

FOOD & DRINK

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Jane Burns

A French sheep’s milk cheese gets top honors at the World Championship Cheese Contest at Monona Terrace. But Wisconsin makes a strong showing. Read more

Food News

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Kral Photography

What does it take to judge the world’s best cheeses at the World Championship Cheese Contest? Isthmus talks to some of the “Red Hats.” Read more

FOOD & DRINK

Milwaukee’s Martha’s Pimento Cheese, a local, small-batch, woman-owned business, calls it quits. Founder Martha Davis Kipcak reflects on sustainable practices and economic development in local food systems. Read more

FOOD & DRINK 1 Comments

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Cedar Grove

Cold pack cheese is as real as curds or aged cheddars. This Wisco hit just keeps on getting better with more cheesemakers coming up with special spreadables. Read more

FOOD & DRINK

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Jane Burns

Cheese Underground founder Jeanne Carpenter and her husband are taking over Oregon’s Firefly Coffeehouse. Guess what they’re adding to the menu? Read more

Food News 1 Comments

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David Stluka

Wisconsin Cheese Camp is the place to learn all about artisanal cheese. Jane Burns talks to organizer and cheese geek Jeanne Carpenter. Read more

FOOD & DRINK

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Jane Burns

Diana Murphy’s cow, Nelle, is the sole producer of a cheese called Arthur. Murphy, an experienced goat cheese maker, likes the farmstead aspect of one cow, one cheese. Read more

FOOD & DRINK

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David Michael Miller

What do out-of-staters think of when they are asked what comes to mind when they think of Wisconsin? Cheese. That’s not helping attract well-educated, long-term residents to the workforce. Read more

Opinion 2 Comments

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Jane Burns

A selection of area cheese boards shows a diversity of approaches. From Belgian soft cheese made by Trappist monks to a Sartori sampler, it’s all good. Read more

FOOD & DRINK

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Sartori Cheese

Plenty of championship ribbons for @sartori_cheese, but buying a wedge doesn’t break the bank. Master cheesemaker Mike Matucheski discusses the company’s best-sellers. Read more

FOOD & DRINK 1 Comments

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Todd Maughan

Fromagination’s new service is a dairy-centric Wisconsin meal kit. All ingredients and recipes are included. Read more

FOOD & DRINK

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James Clapham

Wisconsin cheeses go spicy with peppers beyond the jalapeño. And they’re winning big prizes. Read more

FOOD & DRINK