You will not find a bigger, better variety of cheese anywhere else in the country.
Wisconsin is known as "the Dairy State" for a reason. With over 35 percent of the nation's cheese produced mostly by factories owned and operated by local Wisconsin families, this state takes cheese very seriously, and it shows in the award-winning varieties that are found there. With a list of factories too long to list, visitors and residents alike can embark on tours and tasting events almost any day of the week--and often leave with a variety of uniquely delicious cheeses to take home.
Cotija
Pronounced "Ko-tee'ha," this often crumbled or grated Mexican-style cheese is similar to Parmesan, with a sharp and slightly salty taste. Wisconsin artisans have been producing Cotija for years, and chefs often use it as not only an ingredient but a dish-finishing spice as well. Serving suggestions include sprinkling the grated cheese on soups and salads or pairing the intense flavor with meats, lager beers, and red wines. This variety of hard cheese can be purchased in wheels, loaves, pieces, and in pre-grated bags.
Havarti
Pronounced "Huh-var'-tee," this pale yellow, creamy Wisconsin cheese is firmer and more buttery than other varieties made elsewhere. Producers often add flavors such as dill, caraway, or pesto, making it a versatile accompaniment for sandwiches, fruit, poultry, and fruity wines. Havarti melts into a wonderful creamy sauce that is perfect for fondue or pasta but will hold up nicely on a buttery grilled cheese sandwich. Sold in loaves or small pieces, slicing is made easy if it is kept chilled.
Baby Swiss
Although Baby Swiss is a popular variety of cheese produced all over the United States, Wisconsin artisans use whole milk rather than the traditional skimmed milk, creating a creamier and more buttery texture. This silky product is ideal for melting on a Reuben or inside an omelet and goes well with a variety of fruits and meats, as well as white and red wines. Available in smoked, organic, sweet, and Kosher varieties, Baby Swiss has a shorter aging process and is produced and packaged in smaller sizes than other Swiss varieties.
Brick
Brick is a smooth, ivory-colored cheese that is original to Wisconsin. Developed by John Jossi in 1877, this variety got its name from not only its shape but the method of pressing the moisture out of the cheese, using bricks. Depending on the age, brick varies in flavor from mild to sweet and nutty to even pungent and is great for dishes that call for a creamy, melted cheese, such as macaroni and cheese or potatoes au gratin. Also a favorite for sandwiches, brick provides a great pairing with dark breads, porter, or bock lager beers and light red wines. Sold in loaves and small pieces, this is also a cheese that slices best when chilled, and if you have purchased a washed-rind variety, be sure to remove the bitter rind as it is not meant to be consumed.
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