Fromagination Pairings 1) 9-12 month aged Marieke Gouda paired with Salted Caramel 2) Hooks 8-year White Cheddar paired with Cranberry Relishon top of Potter’s Crackers Cranberry Hazelnut Crisp 3) Dunbarton Blue paired with KP Toffee Indulgence Chocolates Pairings 1) Petit Nuage (Landmark Creamery, WI) & Citrus Basil Honey Truffle 2) Evalon (LaClare Farms, WI) & Vanilla Malt Truffle 3) BellaVitano Gold (Sartori, WI) & Freeze Dried Corn and Sage Chocolate Bar 4) Dunbarton Blue (Roelli Cheese, WI) & Blackberry Truffle 5) 10-year Cheddar (Hook’s Cheese, WI) & Hard Apple Cider Caramel Larry’s Market 1) Martone Cheese (LaClare Farms)
Fact: Wisconsin has mastered the “World’s Most Complex Cocktail.” This should shock no one. Have your happy cows, California, and your Land of 10k lakes, Minnesota, but when it comes to vodka and tomato juice, that crown belongs to Wisco.
When two of Wisconsin’s largest industries—agriculture and tourism—come together, it’s called agtourism (or agritourism). And as you can imagine, it’s a huge deal here in America’s Dairyland. When you embark on an “agventure,” you’ll meet bakers, brewers, cheesemakers, farmers, growers, producers and even vintners! Read on for a few fun spots in Wisconsin for an agtourism getaway: Down A Country Road—Cashton Situated in the rolling hills of southwestern Wisconsin, you’ll discover a serene spot nestled in the valley two miles east of Cashton. Besides enjoying the gorgeous countryside at the Kuderer Farm, you’ll also enjoy the Village Shops, which include
There’s something special about weekends in Wisconsin, and they’re almost always started with an amazing breakfast. Luckily for us, there’s plenty of delicious dairy products on-hand at all times to make our favorites. In preparation for an upcoming segment of Discover Wisconsin – America’s Dairyland where we’ll visit the best breakfast spots across the state, we’re sharing our best home cooked versions of the most scrumptious dairy breakfasts you’ll ever make. On-the-Run Muffin Omelet A busy mom’s spin on the classic omelet and toast, this portable version melts breakfast sausage, eggs, onions, salsa and Wisconsin aged cheddar cheese inside a
Anytime us sconnies travel outside the state and mention we hail from America’s Dairyland, we’re inevitably met with a response about the state’s notoriety for its cheese production. The conversation usually goes a little something like: Other person: “So, where ya from? Canada?” Me: “No. Wisconsin.” Other person: “Ooohhhh! You’re a CHEESEHEAD!” Well heck, with more than 60 artisan cheesemakers throughout the state whipping up over 600 varieties of Wisconsin cheese, our reputation is well-deserved. So what better way to explore Wisconsin than via a cheese tour? Here are seven of the best places to get your fix: Carr Valley
Hey you! Person with a sweet tooth! This list was carefully crafted with you in mind. And with Valentine’s Day right around the corner, who needs a dozen roses when you have these 12 spectacular sugar shops to call on right here in Wisconsin? Baraboo Candy Company (Baraboo) Known as the home of the Original Cow Pie®, the Baraboo Candy Co. has been producing a wide variety of Chocolates, Fudges, Caramels and Toffees all from scratch using only the finest ingredients from around the region since 1981. While you’re in Baraboo: Visit Circus World Museum, go hiking at Devil’s Lake
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
Chef Kyle Sweet from Lake Arrowhead’s Pine’s Restaurant and Lounge, shared the details of his “Market Vinaigrette,” which works well as a dressing or marinade. Chef Kyle recommends that dried spices work best in the dressings, as they allow the vinegar and oil to mix and not separate so readily.