The Making of a World Champion Cheese

“...But along with an emergent craft culture that has spawned thousands of quality American artisanal beers and wines, times are changing, albeit slowly. Evidence of this shift could be seen in Wisconsin cheesemaker Roth’s win at this year’s World Championship Cheese Contest, held in Madison, Wisconsin in early March....

...Just like wine, cheese will taste different depending on the region it’s from,” Bailey says. “Green County, Wisconsin has an ideal terroir [environmental and animal factors] for dairy production so that’s why we make all of our cheese there.”...   ...more

Notes: Congrats to Roth, and we should note that the environmental factors is southwest Wisconsin are gaining worldwide attention. Alas if we do not support this we will loose the organic, grass feed opportunities that abound. P.S. There will be a global market for our artisanal beer, cheese, and beef if we work on marketing these products. How? Milk Marketing Board!