I am writing this to encourage you to visit us, and when you do, be open to something new and flavorful! Give a new cheese a chance! Wisconsin specialty cheeses are enjoying a rejuvenation in identity! There had been a serious decline in cheesemaking factories in Wisconsin since the early part of the last century. At that time, there were close to 3000 cheese plants in operation. In 2007, only 115 plants still operated. However, production at those plants grew from 3.5 million pounds of cheese to 19.8 million pounds since 1977, and Wisconsin still makes 25% of all domestic cheeses.
Many still believe Wisconsin is only home to the commodity cheese. And I admit, you do have to search out the stores that carry the more unique varieties, but we are doing our best to bring a more varied selection to our Walworth County residents and customers. This is becoming easier as new Wisconsin cheesemakers are now contributing and being recognized for their unique and innovative cheeses. The combination of the rise in popularity of artisan goat cheeses led by Laura Chenel of California in the 1970s, as well as a consumer weary of 'big food', has spurred a turnaround in the sacrifice of flavor for quantity. That coupled with the global travel so many of us now experience, has allowed for the American palate to grow up and demand cheeses of flavor!
The majority of our customers come looking for something out of the ordinary, something that cannot be purchased at the grocery store. Innovation in technology has changed shipping systems world-wide, so we now have access to so much that was unknown even 10 years ago. Ten years ago, you'd be lucky to find a chevre (soft goat cheese) in a retail store located outside of any larger metropolitan area. We currently feature two to three at a time, as well as one or two in the aged category.
In addition, we have added two new sheep milk cheeses: the inimitable Pecorino Romano; and a Wisconsin cave aged washed rind cheese from Carr Valley. Think Pleasant Ridge Reserve or Roth Kase Grand Cru Gruyere, but in a sheep milk. Long on finish! We already sold out of one wheel this spring, and I'm thinking the current wheel won't last long either.
You really need to come in and sample some cheese. You'll love 'em! I guarantee it!
*Thank you to www.wisdairy.com for the facts and figures above.
