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New Wisonsin Cheesemaker: Crème de la Coulée specializes in soft-ripened French cheeses

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.

Credit:Carolyn Fath

Credit:Carolyn Fath

Anderson sees the cheese as “a distillation of the pastures, capturing the terroir, the essence of the land.””

via Crème de la Coulée specializes in soft-ripened French cheeses – Isthmus | The Daily Page.


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