There is an entire cookbook dedicated to Wisconsin cheese; the featured creameries are worth a road trip
No matter how you slice it - or spread it, shred it or cube it - Wisconsin cheese is worth a road trip.
Whether goat, sheep or cow; whether swathed in wax, riddled with holes or dotted with cranberries, the Dairy State takes its wheels and bricks seriously. As it should. Wisconsin produces around 26 percent of the nation's cheese, according to the U.S. Department of Agriculture.
In 2018, Milwaukee resident and journalist Kristine Hansen set out to explore Wisconsin's cheese culture, compiling recipes and profiling creamery owners for the "Wisconsin Cheese Cookbook: Creamy, Cheesy, Sweet, and Savory Recipes from the State's Best Creameries" (Globe Pequot, $24.95), which published March 1.
In her visits to 28 creameries, Hansen encountered goat yoga, toured an urban creamery and talked
