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:
On this week’s episode, Kyle goes on a pheasant hunt and learns the benefits of harvesting and preparing your own food.
This week on Foodie, Kyle samples chili at the 12th Rockabilly Chili Fundraiser and we go into the kitchen with two of competition’s chefs.
On this week’s episode, discover Glorious Malone’s Milwaukee-made headcheese and the Firkin Beer Festival.
On this week’s episode of Wisconsin Foodie, we visit the legendary Hook’s Cheese Company in Mineral Point, WI.
In this episode of Wisconsin Foodie we explore the world of Fermentation
In this weeks episode we travel to Madison, WI to visit The Underground Food Collective’s newest ventures.
This week on Wisconsin Foodie we profile a 4th generation dairy family and a 4th generation cheese producer.
Even though Festivus is over, Lake Effect contributor Kyle Cherek still has some food-related grievances to air.
Looking for the perfect Thanksgiving wine? Not an easy task given the wide range of flavors from salty and savory to sweet and sour – and all on the same plate! If you want a real challenge this year, try pairing your wine not only to the food, but also to this year’s Thanksgiving host.
The New York Times spends 36 hours in Milwaukee, see what they uncover.