Looks like I need to get over to LaCrosse!
“Crème de la Coulee Artisan Cheese’s inaugural cheese, St. Brigid, was released just yesterday. Cheesemaker Bill Anderson describes the raw milk, washed rind, cave-aged cheese as similar to a French munster (very different from what Americans buy as munster; closer to Camembert). The milk all comes from St. Brigid’s Meadows, an organic farm near La Crosse that raises Jersey cows.
Anderson sees the cheese as “a distillation of the pastures, capturing the terroir, the essence of the land.””