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Minnesota Artisan Cheesemakers Up Their Game

Grazier's Edge, a mild, buttery, stinky cheese washed in 11 Wells Rye Whiskey. While Wisconsin has enjoyed a near-monopoly on the sheer ...

It's official: you can book April 12, 2015 on your calendars for the First Annual CheeseTopia, a new one-day cheese festival I'll be...

Hey there cheese peeps! If you live in Wisconsin and you're looking for a monthly night out, tasting and learning about fine artisan che...

Tarentaise Reserve. Photo by Cheese Chick Productions California may have its cheesy flags and Wisconsin its stoic cheesemaking heritage, bu...

Specialty Food News today reports that while the overall U.S. cheesemaking industry is on the rise, interestingly enough, the number of smal...

Photo courtesy of Wisconsin Milk Marketing Board As Kraft continues to perpetuate its "Velveeta Shortage = World is Ending" public...

With the recall elections finally behind us, it's time to get back to what we Wisconsinites do best: eat cheese. Here are three Wisconsi...

Matt Feifarek, chair of Slow Food Madison , said yesterday that good food is born not just from good ideas, but from good ideals. In other w...