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News • Wisconsin Dells • Wisconsin • United States • 2014-05-31

WISCONSIN CHEESE

To know Wisconsin is to know its cheese. As the nation’s top cheese producer, Wisconsin is home

to classics such as Cheddar and Colby, and also is American’s leader in specialty and artisan

cheesemaking. In fact, Wisconsin boasts the fi rst and only advanced training certifi cation for

cheesemakers – the Wisconsin Master Cheesemaker – and we put that expertise to use making the

best artisanal cheese in the nation, reaping more awards than any other state.

MORE CHEESE, PLEASE

As one might expect for a state known for

originality, there is no shortage of creativity

among Wisconsin’s cheesemakers. Some 60

cheesemakers are currently producing

more than 600 different types of cheese,

including hundreds of complex, one-of-a-kind

artisanal, farmstead and organic varieties

made by hand in small batches. But lest you

get overwhelmed keeping track of all of this

glorious cheese, they all fall into a handful

of delicious categories:

• Blue cheese has characteristic blue or green

streaks of fl avor-producing (and harmless)

mold throughout the interior. This veining

typically gives blue cheese an assertive and

piquant fl avor.

• Hard cheeses are well-aged, easily grated

and primarily used in cooking. Examples

include Parmesan, Romano and Asiago.

• Pasta Filata cheeses have curds that are

heated and stretched or kneaded before

being molded into shape. The cheese

stretches when melted – think of mozzarella,

provolone and string.

• Processed cheeses are a blend of fresh

and aged natural cheeses that have been

shredded, mixed and heated with an

addition of an emulsifi er salt, after which no

further ripening occurs.

• Semi-hard cheese is just what it sounds

like. Examples include classic cheeses like

Cheddar, colby, Edam and Gouda.

• Semi-soft cheeses are made with whole milk

and melt well when cooked. These grilledcheese

ready cheeses include brick,

Muenster, fontina and havarti.

• Soft and fresh cheeses have a high moisture

content and lactic acid cultures. This

category includes cheeses like cottage

cheese, cream cheese, feta, mascarpone,

ricotta and queso blanco.

• Soft ripened cheeses are named for their

soft body and include Brie and Camembert.

• Cheese Curds. Yellow or white, fried or fresh,

seasoned or plain, but always a tasty treat.

Wisconsin cheese curds are usually made

from fresh cheddar, mozzarella, or Colby,

and yes, they really do squeak when you

eat them! We like cheese-curds so much,

Ellsworth even has a fun and food-fi lled

weekend to celebrate them, every year

in June the town celebrates Ellsworth

Cheese Curd Festival.

FARM & FACTORY TOURS

Just as the oenophile heads to Napa Valley

for their grand wine tour, the compass for

the artisan cheese enthusiast points directly

to Wisconsin where its long list of master

cheesemakers are passionate about their

goods and share them proudly. Wherever

you fi nd yourself in Wisconsin, chances are

you are within a short drive of one of

these tours:

• Emmi Roth Käse USA, Monroe – Self-guided

tours are available, and a viewing hall

allows you to observe the cheesemaking

process. Best times to catch some action

in the viewing hall are weekdays from

9 am – 1 pm.

• Carr Valley Cheese Factory, La Valle –

The La Valle factory and retail store is open

Monday – Saturday from 8 am to 4 pm, but

the staff at Carr Valley recommends visitors

come early for the best show.

• Widmer’s Cheese Cellars, Theresa – Open

during the week, Widner’s Cheese Cellars

features a guided tour Monday – Friday

starting at 9:30 am. Please call in advance

to make a reservation.

• Union Star Cheese Factory, Fremont – Union

Star Cheese Factory offers tours of its

facility every morning except Sundays. The

tour includes pit stops at pivotal steps in the

cheesemaking process, and a cheese tasting

at the end.

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