Article written by: Jeanne Carpenter
Ahhh … the power of cheese. Evidenced by the growing development of farmstead cheeses on Wisconsin dairy farms, combined with the conversion of commodity to the more profitable (and tastier) specialty cheese produced at existing dairy plants, that glorious food we call cheese has been boosting the state’s rural economy for years.
Now, cities are getting in on the action. Last week, a developer in Milwaukee announced plans to create a $7.2 million, four-story building with a cheesemaking plant on the street level in the Walker’s Point area at 538 S. 2nd St.
The 30,000-square-foot building would be developed on a 6,400-square-foot vacant lot by Kaufmann LeSage LLC. The first floor would be leased to Clock Shadow Creamery, a cheese plant and retail shop operated by Master Cheesemaker Bob Wills, well-known in the state for operating his own cheese-incubator company at Cedar Grove Cheese near Plain.
To read the rest of the article visit:
http://cheeseunderground.blogspot.com/2010/11/urban-cheese.html
More Articles
Thank You Anne Topham, Grande Dame of Goat Cheese
Wisconsin’s grande dame of goat cheese, Anne Topham, retired this spring after nearly 30 years of making French-style fresh chèvre and handcrafted aged goat cheeses for the market.
RECIPE: Caramelized Mushroom and Onion Melt Sandwich
Try this deliciously amazing Caramelized Mushroom and Onion Melt Sandwich by Dax Phillips of SimpleComfortFood.com
Spring in Here; Welcome it With Fresh Greens!
Spring is finally here (kinda), make sure to get on board with a CSA program now, here are some tools to help. Early season shares are going to be on the way soon!
Wisconsin Winery Shines Brightly at International Wine Competition
Out of 1,698 wines from 13 countries, the Prairie du Sac winery’s Dry Riesling was named Wine of the Year, Best of Show White and Best of Class Riesling at the 30th annual San Diego International Wine Competition (SDIWC), held March 16 and 17 in San Diego, CA.
RECIPE: Delicious tofu the easy way
Myrica Von Haselberg of Horno Magico shares a very simple, versatile way to make tofu. You see, tofu wants to be delicious, and you want it to be delicious, so we are all on the same team.
Edible Milwaukee magazine launching in May
It’s a long way from Russian language and literature to the world of artisan cheese and sausage that help distinguish Milwaukee’s food scene.
Finding Dairyland: Wisconsin’s Cheese Universe
If Wisconsin were a country, it would be a superpower. At least in cheese. America’s Dairyland outproduces all but three nations, racking up international awards along the way.
Bittercube consults for Blue Jacket, releases new bitters
If you’re a Milwaukeean who has never heard of Bittercube, now is the perfect time to get familiar.
Greetings from Edible Milwaukee.
Edible Milwaukee is a free quarterly publication, dedicated solely to the production, distribution, and consumption of food in Greater Milwaukee, Port Washington, Sheboygan, Racine, and Kenosha.
RECIPE: Late Winter Carrot Salad
Late winter cuisine can be so drab. While dreaming about sun-warmed raspberries, luscious ripe tomatoes draped across my toasts, and nights warm as bathwater with gelid white wine . . . I am in fact eating cabbage, butternuts and frozen peaches. Again.
