cheese

In Wisconsin, some agricultural officials are playing the role of matchmaker. They're bringing together the state's cheesemakers with prospective international buyers for a unique speed-dating event, hoping, in part, to ease the tariff pain affecting Wisconsin cheesemakers. They are specifically targeting new markets in countries they don't usually sell to. It's especially timely because of retaliatory tariffs on dairy products from the U.S. by Mexico and China.

Kevin J. Miyazaki / PLATE

Beer and cheese.

OK, now that we have your attention — we know you likely have enjoyed some delicious Wisconsin cheese with your favorite cold one. But have you ever paired them intentionally to bring out the best qualities in each?

Probably not. But this month’s Milwaukee Magazine’s cover story, The Milwaukee Guide to Beer and Cheese, suggests which cheeses and beers best compliment each other.

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As you get ready for your Memorial Day weekend picnic or barbecue, don’t forget the cheese!

Jeanette Hurt is Lake Effect's regular ambassador to the world of Wisconsin cheeses, and she joined Mitch Teich in studio to talk about the art of pairing cheese with tea. While that may seem odd to some, Hurt says that pairing cheese and tea is very similar to pairing cheese with a wine. 

Mitch Teich

Food writer Jeanette Hurt covers the Wisconsin cheese industry and occasionally visits the Lake Effect studio to offer some suggestions for your next get-together or even your next grilled cheese sandwich.

Hurt suspects that 2018 will be a big year for artisan and flavored cheese. "Not cheddar or colby, but the really good cheeses," she says. "The one's that have really interesting flavors."

Specialty cheese production in Wisconsin increased by seven percent last year, Hurt says, and will more than likely continue to grow.