The Wisconsin Cheese Thread

Widmer's.

One year aged cheddar and the best brick in the universe.

Nasonville cheese curds.

Sargento is in an alternate faux cheese universe.

Rybicki cheese at the MOA!

Southeastern WI.



Really good cheddar.

Southwestern WI.



Incredible aged Cheddar.

Denmark WI.



Best fresh mozzerella in the U.S.

North Avenue Milwaukee



What???

quote:

Originally posted by Coach:
Widmer's.

One year aged cheddar and the best brick in the universe.

Thank you for the recommendation. Do you typically eat it by itself? If not, what do you like to have it with?

Alone, water crackers, or reduced fat triscuits.

Usinger's salami with garlic too.

You're welcome.

my favorite cheese is 10 year aged cheddar. Very exxpensive but very very good. Eaten alone or with crackers.

agree with Coach, Widmer Brick is incredible.

Hennings makes a Hatch Pepper Cheddar that is really good.

I haven't decided yet who makes the best Muenster, but I'm dedicated to figuring it out.

What kind of cheese sits on my scrotum?

Fromunda cheese?

Go to the Babcock Dairy Store on the UW Campus and get some gouda. Gary Groosen is an outstanding cheesemaker and his gouda has won many major awards. He makes other great cheeses also but the gouda is his best. Also check out Bruce Workman's Emmentaler. It is made the old fashion way in a copper kettle. Outstanding!!
And if you are into goats milk cheese check this one out. LaClare Farms Evalon. 2011 U. S. Champion cheese. Best you can get.

http://babcockhalldairystore.wisc.edu/store.asp

http://www.edelweisscreamery.com/


http://www.laclarefarm.com/products/

When I come to Wisconsin I usually buy cheese at this place:
http://www.schultzscheese.com/since_1962.cfm

For myself I like the mild cheddar, colby, & widmer brick cheese. I buy it by weight. I also like the smoked cheese spread. I eat them with crackers & beef sausage I get there as well.

The guys at work really like it and will ask me about it when they know I'm going to Wisconsin.

West Allis Cheese and Sausage Shoppe

They have a limited amount of 15 year old cheddar on hand per the website, and (for the old timers) it's one of the only places you can buy liederkranz (although I have no idea why on earth you would want to).

quote:

Originally posted by derps:
What kind of cheese sits on my scrotum?

You're sure that's not dust?

I used to get a sharp cheddard from a cheese shop in Randolph that was simply the best. You could slice it without it crumbling. For the life of me, I cannot remember the name of the maker.

The best blue cheese I've ever eaten has come out of Iowa.

I can't live without cured meats and cheeses. For meats I order regularly from Nueske's. Applewood smoked anything is great: bacon, bratwurst, porkchops and kielbasa.

I still get care packages of cheese from my mom, usually from Rudolph but sometimes from that place in Moisinee. 1-2 year aged cheddar is my fav.

To me though, nothing says I'm back home in WI like warm squeaky curds.

The rest is Off Topic, but I had to vent.

I have tried artisan cheese from here in NY and occasionally from VT. I think they must have different laws about cheese making here. There is never a window to the manufacture of the cheese. The cheese is often grainy. I think most use vegetable rennet as well. The curds are always refrigerated and old. The most decent place I have found is in Cuba, NY.

Smoked meats in this part of the US is bipolar and atrocious. There is one group that for some reason they smoke with Hickory and probably at an elevated temperature. It is some of the harshest stuff ever. This is centered in the group from Bennington, VT area. If it is bad going down, just wait until it comes out. There are hours of smokey gaseous pre announcements prior to evacuation. The other camp believes that if there is a flame exposed for more than 15 seconds within 200 miles of the meat then it is smoked. Closest thing to decent is from the Carmelia in Buffalo.

I understand there are good places further into New England, but I haven't tasted them yet.

Cheese from Door County where I grew up.

http://www.renardscheese.com/

I thought THIS was the official cheese of the GBP.



cue theme song: In-A-Gadda-Vel-Veeta honey...

quote:

Originally posted by derps:
What kind of cheese sits on my scrotum?

Um ... that would be . . . what is head cheese, Alex?

That's just sick.

quote:

Originally posted by Green Crustacean:
...but sometimes from that place in Moisinee.

Mullins in Knowlton. Great brick, ridiculous aged cheddar. I mean stupid.

Aged Extra Sharp from Gibbsville.

There's an Amish cheese factory (with a store) near Dalton that makes some good bleu cheese. Mr. QuietOne always requests a wheel that is cracked. (More of the mold inside.)

quote:

Originally posted by Brak:
Mullins in Knowlton. Great brick, ridiculous aged cheddar. I mean stupid.

Thank your for that. Mullins!

quote:

Originally posted by Hungry5:
Aged Extra Sharp from Gibbsville.

does it slice without crumbling?

does it pair well with dark beer and herring?

Some tasty artisan cheese. Dunbarton Blue, Red Rock, and some cheddar along with other creations.

Wisconsin colors its cheddar with stamens from crocuses from Spain.

Widmers brick.

No hard feelings bro. I'm a Wisconsin cheese boy too.

Never got skank cheese of any variety from Nasonville Dairy. Lynn Dairy's 5 year old cheddar is wonderful as well.

White cheddar from Dairy State in Rudolph is great.

Sharp cheddar from Mullins in Knowlton is good.

Cello brick from Nasonville in between 2 slices of bread with character is intoxicating. Or was is the 5L juice box? Huh?

Who among you has tried the limburger sandwich at Baumgartner's Tavern in Monroe? I tried it, then I tried it with some spicy brown mustard.

It didn't help.

Worst thing I have ever put in my mouth.

Not enough beer in New Glarus to fix that taste.

Disgusting! Limburger is something that requires the will to find out where the edge is and how far to the bottom.