This week on the Hot Five – bread from Laune and goat cheese from Singing Hills, two great tastes that would likely taste great together.
Northeazy, a new Tomme-style cheese from the Lone Grazer, is indicative of the rise of local cheese culture in the Upper Midwest.
Our columnist gets fired up for Scena Tavern, parses the distillery deluge, praises cheese “cakes” … and previews a morel festival at The Sample Room.
This week’s Hot Five includes Surly Beer, a GYST meat and cheese board, and more.
Farms in the Lens visits Redhead Creamery, a dairy farm that makes cheddar cheese.