Wish I could have been there!
Follow through the link below to a summary by Lindsay Christians of this past weekend’s event and how Wisconsin is turning the corner from commodity to artisan and farmstead.
“Wisconsin may have a history as the land of bland brick and processed cheese spread. But in 2012, Wisconsin creameries are producing cheeses to rival some of the best in Europe. Americans are getting excited about specialty cheese with full flavor, made by people they know. That, according to Zingerman’s co-founder Ari Weinzweig, is a very good thing for Wisconsin cheesemakers.”