Cheese making is a revered tradition, practiced with the upmost care by cheesemakers around the world. But Wisconsin cheesemakers are breaking the mold of traditional affinage and giving it their own unique flair. By building modern aging cellars, Wisconsin cheesemakers are producing original cheeses that best the cheeses coming from classic European aging caves.
Jeanne Carpenter, the voice of Cheese Underground, recently reported on this new form of aging. In response to an article that ran in the New York Times by cheesemonger Steven Jenkins, who claimed affinage was a “total crock,” Carpenter said:
“All one has to do is talk to a Wisconsin cheesemaker and taste a cheese that’s been aged in a humidity and temperature-controlled room to realize the art of affinage is exactly that – an art. These days, American cheesemaking doesn’t begin and end in the make room. It continues into the aging room and is responsible for producing some of the most beautiful and delicious cheeses in the world.”
In her article, Jeanne supports her statement by talking to one Wisconsin cheesemaker that is successfully practicing this modern form of affinage.
To read more about the technique of affinage, and to discover how one cheesemaker built his own aging facility, visit Jeanne’s blog: Cheese Underground.
Read More: The New Age of American Aging Cellars
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.
Drive south from downtown Milwaukee into the Walker’s Point neighborhood and the dimly lit streets and empty buildings will make you feel like you should keep going.
Lake Effect’s Bonnie North interviews dining contributor and Wisconsin Foodie Host, Kyle Cherek.
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.
Try this deliciously amazing Caramelized Mushroom and Onion Melt Sandwich by Dax Phillips of SimpleComfortFood.com
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.
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.
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.
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.