Time for something cheesy

When you think of Wisconsin, what comes to mind?  If you are like me...it's cheese.  So we are in Wisconsin this week working on stories for our upcoming season.  (In high definition...did I mention that already?)

We're exploring what makes Wisconsin cheese so delicious.  From sharp cheddar to swiss, folks here take their cheese quite seriously.  Yesterday we visited the Beechwood Cheese Company in Beechwood.  The small cheese maker is known for its monthly "curd day." On the first Saturday of each month people line up (in the pre-dawn darkness) for hot, fresh curds.  We'll be there this Saturday to try the curds too.

Today I got to visit the "Real Cheese Place" in Janesville, Wisconsin.  It's easy to spot along the highway (painted like a cow).  

And once inside you'll likely met Roger Schumacher.  The retired cheesemaker is an expert of sorts on everything yellow here.  At his store you'll find all types of cheeses...all made in Wisconsin.  (with one exception, made in Illinois.  But close enough to the border you could hit it with a baseball according to Roger.)    I'm learning quite a bit about cheese.  You'll have to tune in this Fall to find out about how limestone may actually impact the taste of cheese here.  But until then, here's a preview of how things are going this week...