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Instead, I stopped at the Babcock Dairy Store in Babcock Hall at the University of Wisconsin in Madison and was given a listing of master cheesemakers in Wisconsin as well as their cheese map and spent the better part of two years making day trips and overnights to try a wide varieties of cheeses - from their source.
This has me recalling the various “chariot de fromages” I’ve experienced in France. A cart with 20+ varieties of cheese gets wheeled to your table and you sample some.
I have tons of access to artisanal local cheese. I just try new ones occasionally as a treat. I drive by a Cabot cheese tasting center all the time. I stop occasionally. It’s not like there is any novelty to Cabot cheese.
Instead, I stopped at the Babcock Dairy Store in Babcock Hall at the University of Wisconsin in Madison and was given a listing of master cheesemakers in Wisconsin as well as their cheese map and spent the better part of two years making day trips and overnights to try a wide varieties of cheeses - from their source.
Good for you...a great way to spend your time. And taste cheeses from your area. Care to share your favorite places?
I'm hoping for cheese recommendations and locations of cheese festivals...
This has me recalling the various “chariot de fromages†I’ve experienced in France. A cart with 20+ varieties of cheese gets wheeled to your table and you sample some.
I have tons of access to artisanal local cheese. I just try new ones occasionally as a treat. I drive by a Cabot cheese tasting center all the time. I stop occasionally. It’s not like there is any novelty to Cabot cheese.
Never heard of a cheese festival but if we had one here,, I would stay away: why? because I would be afraid I would spend a whole months salary just buying cheese. I love almost any kind except for processed and the cheese that is nothing but cheese products and not real cheese.
Never heard of a cheese festival but if we had one here,, I would stay away: why? because I would be afraid I would spend a whole months salary just buying cheese. I love almost any kind except for processed and the cheese that is nothing but cheese products and not real cheese.
For a while there was a bakery at the South end of Fayetteville (South School near MLK) that had an artisan cheese case. It WAS expensive but oh, so good! I hated to see them go out of business. We would try a different one each week.
Cabot is a co-op. Their mainstream grocery store cheddars are fine but nothing special. I usually have their horseradish cheddar kicking around my fridge but it's pretty bland compared to an artisanal one. The Cabot cheese tasting center in Quechee doesn't have their "Legacy" cheese line available for tasting. The Alpine Cheddar in that line comes close to the aged wheel of cheddar you see in pretty much any northern New England general store that is crumbly/a bit grainy and Parmesan Reggiano-like.
They carry a dozen local artisanal cheeses plus a good global selection. They butcher their own local organic meat, make a dozen interesting sausage varieties, and have a wine buyer who does a great job selecting moderately priced wine without marking it up to insane levels.
Instead, I stopped at the Babcock Dairy Store in Babcock Hall at the University of Wisconsin in Madison and was given a listing of master cheesemakers in Wisconsin as well as their cheese map and spent the better part of two years making day trips and overnights to try a wide varieties of cheeses - from their source.
This sounds amazing!
Unless you are somewhere that has a lot of dairy farms, I can't imagine it would be a very good idea.
Still looking for someone who has attended cheese festivals...? The one I had hoped to go to is in Madison, WI....
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