"There are distinct advantages to living in a state with a high percentage of third- and fourth-generation cheesemakers boasting Swiss and German descent who make some of the best Cheddar, Swiss, Brick, Colby, Havarti, Muenster (and of course, Limburger) in the nation.
"But a pair of cheesemakers in northern Wisconsin are on a mission to change Wisconsin's dearth in soft and stinky cheese. Michael Stanitis, owner of Sassy Nanny Farmstead Cheese, and Fred and Kelly Faye, owners of Happy Hollow Creamery, each make a variety of artisan sheep and goat milk cheeses at Fred's farmstead cheese plant near Bayfield, Wisconsin. Each has their own farm and their own animals, but share creamery space to make their cheeses."
Written by Jeanne Carpenter for her blog Cheese Underground. Read the full article here.
In The News
News articles featuring local food projects that are occurring in the Chequamegon Bay area