We hail from New England, home of some of the finest artisanal cheeses in America. But our whole region can't begin to compete with Wisconsin. That state has 1,200 licensed cheesemakers who produce more than 600 varieties of cheese. They convert 90 percent of the state's milk into cheese, accounting for half the specialty cheese production in the United States. Moreover, Wisconsin has a three-year certification program for Master Cheesemakers, who must already have a decade of experience making cheese. Once certified, they can place a distinctive blue Master’s Mark® on their products, indicating that they have supervised each step of the process. So maybe it's not a surprise that Wisconsin did so well in the last round of the American Cheese Society awards. Our...Read More