There is a reason why Wisconsin is called America's Dairyland – great cheese. Point Blank. With a tradition that's been passed down from generation to generation, the pride and quality definitly show when Wisconsin Cheese is served on our tables.
Wisconsin is the PROUD home of the world's MOST award-winning cheeses after 150 years of perfecting recipes. Heck must be good since what is my families bigest request for gifts from family and friends not in Wisconsin... ta da CHEESE.
Presently, approximately 15,000 dairy farms, with over 1.2 million cows producing an average of 18,500 pounds of milk each per year, continue the reputation for quality milk from Wisconsin. Cheesemakers use approximately 90 percent of this milk to produce cheese at 115 some plants.
Today, thanks to pioneers from Germany, France, Switzerland, Holland, Italy, and Scandinavia, and to the industry's continuing dedication that blends the art of cheesemaking with the cutting edge of innovative dairy science, Wisconsin boasts of more than 350 varieties, types, and styles of world-quality cheese. We stand proud to declare that Wisconsin has more skilled and licensed cheesemakers than any other state. The cheesemakers must complete the mandated studies in dairy science, Agri Buisness and cheesemaking before they can become licensed. They also are required to serve as an apprentice under a licensed cheesemaker for a duration.
These fine craftsmen produce over 2.4 billion pounds of cheese each year, over 25 percent of all domestic cheese. These quantities continue to grow to meet the nation’s demand for quality and variety of cheese from Wisconsin, America's Dairyland.
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If you talk to the animals they will talk to you, If you do not talk to them you will not know them. And what you do not know you will fear. What one fears,one destroys. ~Chief Dan George. (1899 - 1981)
Hi again I just thought I'd let you all know that my first job was at none other than a Manitowoc County Cheese Factory of Pine River... I loved it and the people and yep was able to sample so many of our fine dairies.
If you talk to the animals they will talk to you, If you do not talk to them you will not know them. And what you do not know you will fear. What one fears,one destroys. ~Chief Dan George. (1899 - 1981)
Most cuisines do not look or taste as good as they should unless the right types of ingredients are used. This is particularly true of Mexican-Caribbean cuisine, especially where cheese is concerned as Mexican-Hispanic cheeses not only look and taste different than American or European cheeses, but they also act very differently when heated, making it worth the effort to learn a little about the hidden secrets behind Hispanic cheeses.
Mexican-Hispanic cheeses are divided into three main groups: Soft (nonmelting), melting and hard.
The soft, fresh cheeses have a unique ability to not melt when heated. That's right! They don't run or drip. They stay put and this characteristic makes this mild-tasting cheese group well suited for hot dishes. An easy way to enjoy this cheese is simply to cube it and fry it in a hot skillet! Soft cheese varieties include Queso Blanco, Panela, Queso Para Freir and Queso Fresco. They all are very mild-tasting and perfect in dishes where you want the cheese to stay put like enchiladas and burritos.
The second group, melting cheeses, also are unique in that they have the ability to not separate into oil and solids when heated, making them perfect for dishes where you want an ooey-gooey factor like quesadillas, tacos, pizzas, grilled cheese or even cheese burgers. This mild-tasting group includes Queso Quesadillo, Asadero, Queso de Papa, Oaxaca and Queso Para Derritier.
The last group is the hard, grating-style cheeses with strong flavors and dry, crumbly textures. These include Cotija, Añejo Enchilado and Duroblando.
Although these cheeses get grouped in three categories.
Here's a brief breakdown of the distinctive taste and texture of some Hispanic cheeses made right here within Wisconsin:
QUESO FRESCO: One of the most popular cheeses among Latin Americans and a staple in Mexican cooking, this is a soft, fresh cheese with a mild, milky flavor. It's often used as a topping or filling in enchiladas and is sometimes marketed as queso ranchero.
QUESO QUESADILLO: A buttery melting cheese commonly used in quesadillas, it also ideal for stuffed chilies and nachos, while north of the border, people like to melt it over hamburgers. The cheese is made in a jalapeno chili version, too.
QUESO BLANCO: This is good for grilling, frying or stuffing. It becomes soft and creamy when it's heated but will not melt. Its mild taste goes well with tropical fruits and sangria.
ASADERO: This is the south-of-the-border equivalent to Muenster cheese. It's tangy with a creamy texture. It melts nicely and is a good choice for nachos, enchiladas or a variety of regional dishes.
COTIJA (QUESO ANEJO): A firm cheese with a robust flavor, cotija is outstanding for shredding or grating and can substitute for Parmesan. It's most often used as a garnish ontop things such as burritos and enchiladas.
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If you talk to the animals they will talk to you, If you do not talk to them you will not know them. And what you do not know you will fear. What one fears,one destroys. ~Chief Dan George. (1899 - 1981)
:wink: El Hispanico queso en Wisconsin es perfecto! But then again I love all cheeses! :wink:
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If you talk to the animals they will talk to you, If you do not talk to them you will not know them. And what you do not know you will fear. What one fears,one destroys. ~Chief Dan George. (1899 - 1981)
This is a great way to check out the many types of cheese that is offered, sample the different styles, and learn what each type of used for.
Wisconsin produces more than 35 percent of all cheese made in the United States. Much of it is made in small, family-owned and operated cheese factories that specialize in award-winning varieties. They welcome visitors. Tours and observation windows are offered by many cheese makers. Mornings are generally best. Many factories also have a retail outlet so you can sample the cheeses, send some as gifts, or take some home. Be sure to call in advance to confirm the availability of tours or viewing on the date of your visit.
Don't forget to check out Wisconsin's Chocolate Cheese!
It's fantastic.
pk
OMG this stuff is sooooo good!!! I stopped at that cheese place just off 94 in Kenosha and they had free samples.
Well free samples = buying some to take home!
Carol
I finally received the map of Wisconsin Cheese Factories from the Wisconsin Milk Marketing Board.
It's an excellent map, that has Cheese Factories, Breweries, and Wineries, on the front, and the back of the map has a numbered directory of the various establishments from across the Badger State. Most have a small description of their business,and an email, or web address included.
Request your map from our friends at The Wisconsin Milk Marketing Board at: Tour a Wisconsin Cheese Plant! Receive a free copy of the Wisconsin Cheese, Beer and Wine Tour Traveler's Guide
While you're at it, have a look at their website, that includes information about cheese, cheese varieties, special offers, chefs, and other dairy products.
You'll be glad you did!
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Beauty is in the eye of the beer holder
Last edited by MrKhay; 12-21-2007 at 02:50 PM..
Reason: spell check
OMG this stuff is sooooo good!!! I stopped at that cheese place just off 94 in Kenosha and they had free samples.
Well free samples = buying some to take home!
Carol
The first time I ate Chocolate Cheese I was in Mt. Horeb. They had the most wonderful C. Cheese ever. We use to make a trip up there a couple times a year and I always had to buy some to take home. Then one time we stopped so I could get my cheese and found out the place was gone! They had a fire so they went out of business.
Since then I discoved the Mars Cheese Store on hwy 94 that you mentioned Carol. They have good stuff also. But I think Tenuta's on 52nd Street in Kenosha has really good Chocolate Cheese also. Very creamy.
Glad to see someone else knows about this type of cheese. Most everyone looks at me like I'm making it up or something! lol lol
OMG this stuff is sooooo good!!! I stopped at that cheese place just off 94 in Kenosha and they had free samples.
Well free samples = buying some to take home!
Carol
The first time I ate Chocolate Cheese I was in Mt. Horeb. They had the most wonderful C. Cheese ever. We use to make a trip up there a couple times a year and I always had to buy some to take home. Then one time we stopped so I could get my cheese and found out the place was gone! They had a fire so they went out of business.
Since then I discoved the Mars Cheese Store on hwy 94 that you mentioned Carol. They have good stuff also. But I think Tenuta's on 52nd Street in Kenosha has really good Chocolate Cheese also. Very creamy.
Glad to see someone else knows about this type of cheese. Most everyone looks at me like I'm making it up or something! lol lol
pk
Ah yes, that is the name of the place I was at ~ MARS Cheese Store.
That place is HUGE!
Besides all the wonderful different cheese they had I also enjoyed the different bakery....and I could not pass up that section of stuffies. I got a stuffed pig and they had a SKUNK!! Got that too.
Carol
My husband and I wandered across Cedar Grove Cheese last fall in Plain, Wisconsin (near Spring Green). What a find! Their cheeses are free of hormones and genetically modified ingredients. We got to learn about cheese making and stock up on great cheese, which was very easy on the wallet because we were buying from the factory. The butterkase cheese was excellent.
I found a grilled chocolate sandwich...I think some nice swiss, or mozzarella, maybe ever some limberger, or Colby.Maybe even some of the chocolate cheese...cheese.
Instead of using the chocolate chips I think using the chocolate cheese would be great in this sandwich. Now I'm wishing I had a brick of Chocolate cheese....
You know its not really too outlavish that the largest cheese sculpture was created in Wisconsin's Dairy Lands. lol Nor the amount of cheese made here in WI.
Record cheese production was announced today at World Dairy Expo by the Wisconsin Department of Agriculture.
Record Wisconsin Cheese Production
MADISON - Governor Jim Doyle today announced Wisconsin cheese production set a new record in 2006, producing nearly 2.5 billion pounds of cheese, accounting for 26 percent of the national cheese market. Wisconsin's growth is fueled by the increase in national demand for high-quality, specialty cheeses, and Wisconsin's powerful dairy sector. Specialty cheese production in Wisconsin grew by 26 million pounds, accounting for nearly 45 percent of the national specialty cheese market.
If you talk to the animals they will talk to you, If you do not talk to them you will not know them. And what you do not know you will fear. What one fears,one destroys. ~Chief Dan George. (1899 - 1981)
mmmmmm cheese!! I like it with darn near everything. I stopped at picked up a bag of dill and garlic white cheddar cheese yesterday and then I shared it with the skunks and coons.
Wisconsin is on track to produce more milk this year than it has in 17 years -- and that's with the loss of another loss of 416 dairy herds, leaving the state with 14,000 dairy farms. The state is also embarking on a five-year, $1 billion plan to modernize dairy plants and expand into growing markets.
If you talk to the animals they will talk to you, If you do not talk to them you will not know them. And what you do not know you will fear. What one fears,one destroys. ~Chief Dan George. (1899 - 1981)
Folks know where the best cheese comes from. When talking to out of staters, and you mention you claim Wisconsin as your home, the first thing they say, (besides "The Packers), is Cheese...you guys make the best cheese. I couldn't agree more!
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