Nothing says Wisconsin like fresh-made dairy products, and with the states abundance of dairy producers, there’s no shortage of great dairy products to purchase and enjoy. Several farms across the state are diversifying and adding value to their milking operations by crafting dairy products with their own milk. Many of these creameries offer more than dairy products, and are worth a visit with family and friends for an educational and tasty “day-cation”! Seehafer Farm Creamery – Marshfield Did you know that 90% of the milk produced in Wisconsin is used for making cheese? Believe it or not, it’s true!
Author Archives: Amy Wallace
The food truck revolution continues to spread across Wisconsin. Delivery trucks transformed into take-away restaurants dot the state’s landscape. Evening revelers depend on food trucks for sustenance on a night out, while business people line up at lunchtime to add some spice to the workday. In most food truck-friendly cities, the trucks can really get around. Fans follow their favorite truck’s whereabouts via social media or texts hoping it will stop nearby. Let’s take a road trip to see what we can find! Gordo’s Food Truck (Eau Claire) In Eau Claire area, look for Gordo’s Food Truck. This husband-wife duo serves
It’s no secret there is a plethora of great dining establishments all over the state, but here in Dairyland, we’re blessed to have four seasons of great weather to savor them! All across the Wisconsin landscape you can find places that offer great food served with a side of great scenery… Suncrest Gardens Farm (Cochrane) Along the western part of the state in the Mississippi River Valley are a slew of pizza farms. In Cochrane, you can visit Suncrest Gardens Farm where from June through July on Thursdays and Fridays from 4:30-8:30 p.m. you can get a made-to-order pizza
As the holiday season approaches, thoughts turn to what to serve guests. Here in Wisconsin the obvious bet is cheese and crackers. And while grocery store cheese trays are the simplest way to go, you’ll tend to get the standard, mild cheeses that don’t really excite people. Mostly made up of Colby, Mild Cheddar and Swiss cheeses, they offer typical cheeses that everyone likes but is too ashamed to admit are uninteresting and ordinary. If you want to really impress your guests, I have a few suggestions for you… VARIETY A great cheese tray offers a sample of aged, semi-soft
Wisconsinites are downright passionate about their cheese curds. Some prefer fresh while others prefer fried. However, even within those two camps there are subtle taste preferences. When it comes to fried curds, some like lightly battered curds while others maintain that a thick breading is the way to go. Fresh curd aficionados will tell you that straight from the vat is best! Cheese curds are like bakery products: day old is fine, but past that, fresh curds need a little extra help. (Tip: Three to five seconds in the microwave should revive their squeak a bit!) Purists prefer plain curds
In honor of National Grilled Cheese Month, I’m highlighting a few places that serve up some of the best I’ve tasted as well as a few websites that offer some great recipes for that iconic sandwich – The Grilled Cheese. Both cheese and bread are ancient foods, but the two really came together in the 1920s when Otto Frederick Rohwedder of Davenport, Iowa, who is considered “the father of sliced bread,” invented the bread slicer, which made distributing white bread easy and affordable. Shortly before that, James L. Kraft patented processed cheese and since then cheese and sliced bread have been