tag:blogger.com,1999:blog-30076358.post3266432106957249445..comments2015-07-17T03:45:12.806-04:00Comments on The Caseophile: Regional CheeseUnknownnoreply@blogger.comBlogger4125tag:blogger.com,1999:blog-30076358.post-30890436560980467412012-07-12T00:25:31.187-04:002012-07-12T00:25:31.187-04:00Nice! I only recently checked out your blog, but h...Nice! I only recently checked out your blog, but have enjoyed the post and will be back to read more.Dr Burgerhttp://www.hamburgerpattypress.comnoreply@blogger.comtag:blogger.com,1999:blog-30076358.post-4945015161552764042009-08-21T09:53:59.065-04:002009-08-21T09:53:59.065-04:00Well thanks Rachael! What an enviable place to be...Well thanks Rachael! What an enviable place to be: at the beginning of your cheese education. Have fun learning, and keep eating!The Writerhttps://www.blogger.com/profile/02338189883870034165noreply@blogger.comtag:blogger.com,1999:blog-30076358.post-5753810809317466482009-08-21T06:56:17.442-04:002009-08-21T06:56:17.442-04:00Wow, and I always thought cheddar was just cheddar...Wow, and I always thought cheddar was just cheddar, no matter who made it- Thanks for being the very beginning of my cheese education!!Rachaelnoreply@blogger.comtag:blogger.com,1999:blog-30076358.post-741586415979448552009-03-10T06:51:00.000-04:002009-03-10T06:51:00.000-04:00This is a great list of cheeses! I have to, howeve...This is a great list of cheeses! I have to, however, plug Wisconsin a bit -- I don't think you're giving us enough credit. Currently, 99 of our 133 cheese plants are making at least one type of specialty cheese, and about 40 of these are considered solely artisan or farmstead cheesemakers. We're making everything from a small batch, seasonal, organic cheddar to a grass-based, washed rind beaufort. Wisconsin is really coming into its own on the artisan and specialty cheese scene, and we're only getting better. We have more goats and more goat cheesemakers here than any other state, and we're beginning to dominate the sheep's milk cheese scene as well. Very few of our cheese plants are "factory farm plants" -- 99 percent of our farms are family owned and we average under 90 dairy cows per farm, unlike bigger states hosting mega farms with thousands of cows. In fact, if you'd like a Wisconsin directory of all of our farmstead, artisan and specialty cheesmakers, email me and I'll send you one. It's a great publication with lots of photos of our rock star cheesmakers. Visit: www.cheeseunderground.comJeanne Carpenterhttps://www.blogger.com/profile/09924798467625803041noreply@blogger.com