In my dream culinary life, I’d spend entire mornings shopping at the greenmarket and afternoons cooking in a sprawling kitchen with unlimited counter space. My fridge would have two fully-stocked cheese drawers at all times.
Last winter, Martha was lucky enough to be chosen as a client by the Wisconsin Dairy Business Innovation Center. This opportunity gave her access to top consultants in the dairy industry who helped her navigate branding, logo design and product development. She founded Mighty Fine Food LLC, and in November 2012, began producing Martha’s Pimento Cheese in Milwaukee.
Wisconsin: America’s Dairyland. The state certainly lives up to its nickname, with over 12,000 dairy farm families, together producing about one-fourth of US cheese, the most out of any state. So who are these cheese giants? The Daily Meal took a tour of Wisconsin’s top cheesemakers to see how it’s done.
It’s Not You, It’s Brie: Unwrapping America’s Unique Culture of Cheese: From Jackson, we learn about showboat superstars such as Pleasant Ridge Reserve (“Name it as your favorite domestic cheese in France and you’ll be taught the handshake that will allow you into the most exclusive underground fromage salons in Paris”) from Dodgeville, Wis., and cheeses hailing from unexpected states such as Texas and New Jersey. The information is delivered with wit, economy and precision, and the author never falls back on lazy generalizations. Instead, these chapters are backed by reportage and a deep library of tastes and insights that make for a sharp snapshot of the current domestic cheese scene in all its diverse and anarchic glory.
About a month ago now, I was invited to Wisconsin to get a better look into their thriving cheese community. I was aware prior to my visit that Wisconsin is big into cheese, but I had no idea how much people live for it over there. I had seen those cheese-head hats, which yes, they do sell at the airport, but that is no joke. These people are serious about cheese. A small group of us were able to tour the grounds of some great cheese makers, both small and large scale, and I was so impressed by how passionate these people are about their craft. What a pleasure it was to learn from people who know their subject so well. I am not a cheese afficiando, I have my favorites but I eat it pretty sparingly. That said, I hadn’t seen the process run its course from the start of seperating the curds and whey, adding the cultures, shaping, caring, and the details of aging the cheese. What an art. I am so attracted to people who love what they do, and do it exceptionally. Not to mention that the landscape was gorgeous and it was refreshingly chilly while we were having a 90° October at home. (via SPROUTED KITCHEN - A Tastier Take on Whole Foods)