Minneapolis-St. Paul and Upper Midwest Food Magazine // Feasting on the Bounty of the Upper Midwest
Wisconsin
A Coming Wisconsin Butter Boom?
Amid a rising demand for artisanal butter, Wisconsin is looking into relaxing some of its arduous regulations of the buttermaking profession; the Wisconsin State Journal has a thorough story examining both the rising interest in good local butter and the legal changes that will help the state’s cheesemakers (and master cheesemakers) rise to meet that […]
MoreThe Brotherhood of the Heirloom Tomato and Morning Roundup
Rachel reviews Faces (our preview’s here), some blogger love for Lucia’s wine bar, some good Fair tips (“We share at the Fair; it’s like Minnesota tapas”), a detailed accounting of Wisconsin’s haul at the American Cheese Society awards, Rick touts the Minnesota Cooks calendar, the Brotherhood and Sisterhood of the Heirloom Tomato, an update on […]
MoreAn Early Look at Burger Moe’s and Morning Roundup
Colossal Cafe is sold to Elizabeth Tinucci of Tinucci’s fame, a Chowhound gives Burger Moe’s some good initial marks, and Madison’s Underground Food Collective gives their thoughts on their favorite local cheeses (see also our recent story on Wisconsin blues).
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12 Glorious Months of Wisconsin Cheesemakers
Cheeseheads by birth and / or preference, brace yourself: Next year will see the debut of the 2011 Portrait of a Wisconsin Cheesemaker wall calendar. Pictured via the link: The calendar’s photographer (our own Becca Dilley), cheese media maven Jeanne Carpenter, and mischievous goats.
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Truck Carrying Large Blocks of Cheese Crashes, Explodes
The truck crossed four lanes of traffic on Interstate 90 before the fiery explosion. The driver was sent to La Crosse with non-life-threatening injuries. Most of the cheese did not survive, however.
MoreBehold: Bubble Gum-Flavored String Cheese
The Center for Dairy Research in Madison, WI, is an organization responsible for a number of noble advances in dairy science and cheesemaking. The creation of raspberry-, bubble gum-, and sour apple-flavored string cheese probably doesn’t qualify as one of them. This information and more in an interesting interview with Master Cheesemaker Roger Krohn.
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January 13 Morning Roundup
Roseville is hosting a restaurant week, the perfect way to dispense messy real maple syrup, and Wisconsin Cheese Originals is offering a $2,500 scholarship to would-be Wisconsin artisan cheesemakers.
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