Make mine cheese!
OK, I’ve spent a lot of time in recent days blogging about food, but it’s one of those topics all can identify with, so here’s one more.
When we attend the Janesville Farmers Market downtown on Saturdays, my wife and I like to stop at the Decatur Dairy stand on the north end. As The Gazette reported in April, the dairy’s Havarti, pepper Havarti and white Muenster won best of class in their categories at the World Champion Cheese Contest in Madison in March, while the dill Havarti took second place.
Yum. Cheryl and I were debating whether to buy a block of the plain Havarti or the Havarti with sliced olives (my preference) last Saturday. We wound up with one of each.
I also grabbed a free map, “A Traveler’s Guide to America’s Dairyland.” It’s fascinating. I realized we haven’t visited many of the more than 100 cheesemakers and cheese shops (some sell, wine, too!) on the map. We haven’t even been to Decatur Dairy, on Highway F just north of Brodhead.
I have stopped at Meister Cheese Co. in Muscoda; after all, the owners/operators are neighbors to our land on the Wisconsin River just north of Muscoda. Cheryl and I also have stopped at the Arena Cheese Shop on Highway 14 in Arena on our way to Muscoda.
The map also includes interesting facts. Such as that it takes 10 pounds of milk to produce one pound of cheese. That Colby cheese was named in 1874 after the little community of Colby in north-central Wisconsin. And that the average American eats more than 31 pounds of cheese each year.
Cheryl and I enjoy cheese, but I don’t think we eat THAT much. We generally consume no more than 1½ pounds in a block and spreads every two weeks. Of course, that doesn’t account for cheese toppings on pizza and other foods.
Decatur’s Havarti might be my favorite cheese. I don’t care much for Swiss, but we do keep a block of medium cheddar in the fridge, and in recent years I adopted my dad’s love of blue cheese. What are your favorites?
The map provides Cheryl and me with lots of tasty ideas for future road trips.
Greg Peck can be reached at (608) 755-8278 or gpeck@gazettextra.com. Or follow him on Twitter or Facebook
Sep 21, 2012 at 6:47 p.m.
Suggest removal
I get my halloumi at Basics in Janesville.
Sep 21, 2012 at 4:57 p.m.
Suggest removal
frogger: Yes, you did mention Limburger in your previous post. Sorry, I missed that.
Greg Peck
Sep 21, 2012 at 9:51 a.m.
Suggest removal
Fried halloumi is delicious, illdrinktothat - thanks for reminding me of it. Have you seen any locally? I usually pick it up at Whole Foods in Madison, but I'd love a local source.
Sep 21, 2012 at 8:15 a.m.
Suggest removal
gpeck- I thiought I mentioned NO way woudl even try it.
Can cheese is sorta yummy.
Sep 20, 2012 at 10:58 p.m.
Suggest removal
http://en.wikipedia.org/wiki/Halloumi
Sep 20, 2012 at 8:35 p.m.
Suggest removal
twerp13 - Yes to all of those and ick to cheese in a can. Why do I keep coming back here when I have cheddar and Triscuits in the fridge?
Sep 20, 2012 at 6:15 p.m.
Suggest removal
Co-Jack is my favorite of the cheeses, but I also like baby swiss and med. cheddar. I just love holiday time when I get the chance to have lots of cheese and sausage on Ritz crackers. Now hubby likes baby swiss and the cheese in a can (ick)
Sep 20, 2012 at 5:48 p.m.
Suggest removal
I used to hate cheese as a kid except Colby. Now I like more and more types, but I still can't get past blu cheese. I only put milk on cereal, and I buy that maybe once a year. Hamburger with cheese? I, uh, ummm.... had a Big Mac for lunch.
Only 1350 calories!
Sep 20, 2012 at 4:16 p.m.
Suggest removal
frogger, have you ever tried Limburger? That's one I'm not sure would be for me.
Greg Peck
Sep 20, 2012 at 4:06 p.m.
Suggest removal
for $10 an ounce I might try it. Said "sharpest he has ever tasted" pretty sharp I would think. Yikes need a wine back for it.
Sep 20, 2012 at 4 p.m.
Suggest removal
Sage derby at Woodmans is yummy. I love blue cheese or brie on my steak. I like feta on salad. I like goat cheese on salad with candied walnuts and additions. Tried a smoked brick- nastiest thing I have ever had. I am not one to waste but tossed it. Should have taken it back but not sure if they take back because it is just generally gross?
Brick is good. Muenster at Woodmans is usually salty and squeeky- yum.
Found some white cheese that had garlic in it already. That was yummy.
I love cheese fondue.
Melted swiss on burgers with bacon.
I guess I like most of them ;)
Super sharp cheddar on stuff too. I like to taste the cheese!
I mentioned in another blog adding croutons and blue cheese to your tomato soup.
Anybody have fudge cheese? ALso yummy.
Be adverturous. Try cheese you haven't tried before. Wont try limburger though. I had some kind of yummy white cheese served with fig. Yummy
Sep 20, 2012 at 3:27 p.m.
Suggest removal
If this is not enough bite, I think we are out luck - would like to taste this once :)
http://blogs.citypages.com/food/2012/08/...
Sep 20, 2012 at 3:23 p.m.
Suggest removal
ImJustSayin: Milk or cheese--it's the dairy state, and dairying is in my heritage. One brother still makes his living in the industry. How about a grilled cheese sandwich with a glass of milk? Probably will have that for supper (with sliced garden-fresh tomatoes on the sandwich).
Greg Peck
Sep 20, 2012 at 1:44 p.m.
Suggest removal
Make mine aged Swiss. Baby is OK, but I like a lot more bite to mine. I put Swiss on burgers and love me some Roesti (Hash Browns and Swiss) over in New Glarus.
Sep 20, 2012 at 1:18 p.m.
Suggest removal
When I say cheese it puts a smile on my face.
Sep 20, 2012 at 12:36 p.m.
Suggest removal
Nothing beats Colby cheese in my book. Love it on everything. Of course some good baby swiss is a favorite also. I'm actually kind of tired of always being offered cheddar cheese. Seems like everywhere you go its cheddar on this and cheddar on that. Cheddar is good but too much of a good thing makes it not so good anymore. And I bet I eat about 6 persons average amount in a year. We put cheese on everything and quite a bit of the items we buy already has cheese in it. Those wonderful cheese sausages for the grill. ( But all the cheese comes out while your cooking them. ) Cheese for the burgers, oh yes and don't forget the famous Cheesey Mac in a box. Love that stuff and I am not even a kid. The list could go on forever.
Sep 20, 2012 at 12:09 p.m.
Suggest removal
Hold the phone! A little while ago you said "Make mine milk!". So what is it, cheese or milk? Sounds like you want to drink your milk and eat it too.
I'm just sayin'...
Sep 20, 2012 at 11:48 a.m.
Suggest removal
I know I am!
Sep 20, 2012 at 11:47 a.m.
Suggest removal
"1.5 lbs. .......every two weeks."
So 26 x 1.5 lbs. =39 lbs.
That leaves you only about 3.5 ounces per week apiece to average 31 a person for the whole year.
"Of course, that doesn't account for cheese toppings on pizza and other foods. "
Considering holidays, special events etc., I bet you are at the average or above.
Sep 20, 2012 at 11:27 a.m.
Suggest removal
Pepper Jack. and "made today" curds. If they don't squeak, throw em away.
Before you post a comment, consider this:
Note: GazetteXtra.com does not condone or review every comment. Read more in our User Policy AgreementPost Comment
Commenting requires registration.