Wisconsin is the number one cheese producing state in the USA so having any other food for the letter C would probably cause me to be attacked by a herd of angry cows and Packer fans. But what makes Wisconsin cheese so special? It’s all in the grass. Wisconsin’s grass is less acidic than the grass in other states which gives the cheese a mild flavor. Wisconsin is also home to the only Master Cheesemaker program in the USA. Being a Master Cheesemaker requires three years of study, and there are only 44 brave cheesemakers who have achieved this prestigious title. Wisconsin cheesemakers are also responsible for coming up with some of your favorite cheese varieties, both Colby and brick cheese are Wisconsin original creations.
Wisconsin is also famous for cheese curds – double Cs! (this blog sort of feels like Sesame Street). A cheese curd is an amorphous blob of cheese. Visit my What is a Cheese Curd? blog post to find out more details on this Wisconsin snack, or watch this video from the Cheese Underground blog:
- Cheese absorbs flavors so keep it away from strong smelling foods (onions and garlic, for example). Storing cheese in its own drawer is the best.
- Freezing cheese can change its texture, so thawed cheese works best in cooked dishes.
- When making grilled cheese, use grated cheese instead of slices because grated cheese melts better.
- Put a few cheese curds on a plate and microwave for 3-5 seconds for extra gooey and squeaky curds.