(like all the natural food co-ops in town). Enjoy your trip! Anne P.S. I don’t know if James Norton’s & Becca Dilley’s book, "Master Cheesemakers of Wisconsin" is out yet, but it would be the perfect resource. For... (12 replies, last updated by geekyfoodie May 6, 2009)

in an organized fashion, so that’s a plus. a lot of places name their master cheesemakers, awards, date of founding, 4th-5th generation family traditions, etc. does list cheese stores and tourist traps, but also older... (6 replies, last updated by MplsM ary June 30, 2009)

Somewhere on the University of Wisconsin - Madison website is a listing of the Wisconsin master cheesemakers and their locations. That is definitely worth looking for. (50 replies, last updated by sarapeater April 21, 2009)

Hello, Does anyone know of any interesting place to eat or good foodie andventures to have near Madison, Wisconsin? Specifically in Cambridge or Lake Mills would be even better. Thanks. Rachel (5 replies, last updated by jackiecat August 15, 2009)

On November 18, 2007, I actually reached my cheese limit and cheese head that I am, that was no small feat. So what brought me to my breaking point? Simply, it was The American Cheesemaker Awards, held for the first time at the... (0 replies, last updated by pleasurepalate November 22, 2007)

Hi! Occasionally, we cross the cheddar curtain to shop until we drop in the Nation’s largest grocery store. Woodmans is a 24-hour grocery on the northeast corner of Interstate 94 and Highway 50 just over the Wisconsin border... (26 replies, last updated by johnb August 15, 2009)

A fledgling Asian restaurant “Specializing in Chinese, Japanese, American and Thai Food”—this promotion itself should serve as an ominous warning—has opened in the Cedar Creek Mall just south of Wausau,... (11 replies, last updated by Bruce August 20, 2001)

A while back someone posted asking “What is American cuisine?” At the time I was finishing up my master's thesis (on New Orleans cuisine) and didn’t have time to respond. Anyway, I dug up a list I made for a... (16 replies, last updated by soupkitten November 21, 2006)

http://www.wisconsindairyartisan.com/master_cheesemaker.html (12 replies, last updated by Machaca July 3, 2009)

Encouragement? It’s really easy, and quick. I suggest you start with the website for the New England Cheesemaking Supply Co (www.cheesemaking.com) as they wrote the book. OK, not your book, but HOME CHEESEMAKING which is the... (4 replies, last updated by Krissywats December 1, 2005)

Hi! FRom a long ago conversation with an amateur cheesemaker: I have been told you can drive up to a Dairy Farm and purchase directly raw milk. It is legal. What you cannot find is raw milk in a shop. It is illegal to sell raw... (6 replies, last updated by Paul Cassidy August 13, 2003)

. new york (7%) 5. minnesota (6.5%) of course, you have to look at where the biggest operations are (california & idaho) and where the smallest operations & the most small dairy manufacturers are (wisconsin), and where the most... (156 replies, last updated by pikawicca March 16, 2008)

. In Los Angeles, a local producer called Gioia made it locally, so you could be sure it was fresh and good. Do any Wisconsin cheesemakers make burrata? If I can’t find a good source of burrata, I’ll substitute with... (2 replies, last updated by DanaB September 1, 2009)

It depends on where the cheese was made. I asked that question of the cheesemaker at a local cheese dairy in Wisconsin. He explained that as result of mad cow, many (or most? or all?) domestic manufacturers use a synthetic... (3 replies, last updated by Richard 16 November 27, 2007)

the curd becomes one white mass of equal texture, plunge the whole thing into the ice water. For storage, transfer into another receptacle of fresh salted ice water and keep in the fridge for 7 days or so. Once you have this... (60 replies, last updated by Mr. Fromage April 25, 2001)