wisconsincheese:

Wisconsin Cheesemakers in Autumn: Part 2

Always happy to spread a little Wisconsin cheese love <3

It’s here!!!!!!!!!!!!!!

1st of the season.

When you poke holes in a cheese that’s been inoculated with blue mold, the parts exposed to air grow that famously tasty blue stuff. You know, BLUE CHEESE happens.

And if you pressed the cheese and collapsed these little tunnels, what then? DUNBARTON BLUE happens, that’s what. This revelation of a cheese from Wisconsin is subtle, fudgy, herbaceous, and totally delectable.

It’s also our American Cheese Month Cheese of the Day!

our buyer is in Wisconsin, doing important work.

wisconsincheese:

Better with age: Overlooked in cooler, decades-old Wisconsin cheddar going for $10 an ounce (via The Washington Post)

Cool story… but “Overlooked in a cooler” ≠ Affinage! #justsayin

wisconsincheese:

Wisconsin Cheese Tour via @amandaformaro.

We <3 Andy Hatch!

msnbc:

From Morning Joe:

Adam Richman wasn’t the only person talking about food this morning on the show.

RNC Chairman Reince Priebus dropped by to talk about Joe Biden’s “chains” comments and Paul Ryan as the VP choice, but he also got himself into a quick discussion about cheese.

(Photo credit: Drew Katchen)

Someone bought a hunk of the PHENOMENAL Wisconsin-made Bleu Mont Bandaged Cheddar from Murray’s (holler!) and Priebus brought it on Morning Joe where it was passed around like a peace pipe. Mediaite says he used the cheddar to try to lure Arianna Huffington back to the GOP, but “the talk very quickly turned back to the cheese,” as it often does when good cheese is being shared.

Olympics Fever

via Ellsworth Cooperative Creamery

Bon Appetit 2012 Tastemakers - Uplands Cheese Company’s Mike and Carol Gingrich and Andy Hatch. CHEESE HEROES.

Pictured: Rush Creek Reserve, cheese porn for the day.

We are so lucky to have Andy teaching a class at Murray’s TONIGHT! Can’t wait.

wisconsincheese:

Brace yourselves, Wisconsin. More than 2,500 cheeses are coming to Madison for the World Championship Cheese Contest in March. Are you ready? (via Cheese Underground: 2012 World Championship Cheese Contest)

It’s like the CHEESE OSCARS, y’all. The ribbons! The pageantry! We can’t wait!