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Wisconsin Cheese - Visit toaday and get information and ideas for enjoying some of the finest cheeses made anywhere Tasting is believing - Eat Wisconsin Cheese
The definitive online source for information about production, flavor profiles and the culinary performance of Wisconsin Cheese. Search the extensive database of chef-developed Wisconsin Cheese recipes.  Top chefs from around the country have participated in the Wisconsin Cheese Chef Ambassador program connecting them to the many fine cheesemakers of Wisconsin. Find out where to get Wisconsin Cheese near you.
 


It’s simple: at the core of great cheese is great milk, and milk produced from Wisconsin is second to none. Home to more than 13,000 dairy farms — 99 percent family owned — dairy farmers here still know their cows by name. Cheesemaking is tightly woven into the fabric of Wisconsin’s culture, heritage and economy, making it no surprise our state leads the artisan, specialty and organic cheese movement in the U.S. Many of Wisconsin’s outstanding cheese are crafted by Master Cheesemakers® and proudly bear the Master’s Mark® – a symbol of the superior level of quality and craftsmanship. Home to the only Master Cheesemaker certification program outside of Europe, Wisconsin produces cheeses that win more national and international awards than any other state or country.







However, there’s more to Wisconsin’s dairy farms and cheese plants than top-quality cheese and dairy products. Wisconsin dairy entrepreneurs are also pioneers in environmental efforts, from responsible caretaking of farmland, to building dairy plants using sustainable resources.

Crave Brothers Farmstead Cheese exemplifies Wisconsin’s ongoing efforts to support sustainable practices. The farm’s methane digester turns the methane from manure into electrical power, producing enough electricity to not only power the farm and cheese factory, but also 20 nearby homes.

Wisconsin cheesemaker Willi Lehner of Bleu Mont Dairy reduces his energy use by employing energy-efficient construction methods. Lehner’s Alpine-inspired cheeses are carefully aged in energy-efficient cheese curing facilities. His current facility is constructed with a straw-bale frame, a method that uses sustainable materials that are also known for their insulating properties. In addition, Lehner has an underground cheese-curing vault that does not require heating or cooling to maintain the proper temperature.

At Cedar Grove Cheese, owner Bob Wills has developed his own wastewater purification plant called the “living machine.” Tropical plants and lower-level invertebrates in the greenhouse-like building help remove pollutants in the wastewater from the cheesemaking production.

For more information about Wisconsin’s dairy artisans and Wisconsin Cheese, visit eatwisconsincheese.com.


Wisconsin Cheese Chef COnnect
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