Jeanette Hurt

Artisan Cheese Expert

Jeanette Hurt is Lake Effect's cheese contributor.

She's an award-winning writer and author of 10 books, including the critically acclaimed Drink Like a Woman and the award-winning The Cheeses of Wisconsin: A Culinary Travel Guide. Jeanette's written about cheese, spirits, cocktails, wine, and travel for dozens of publications, including Esquire and Wine Enthusiast.

Currently, she covers all things fermented, distilled and brewed for Forbes. When she’s not testing a recipe or throwing a tiki party, she can be found walking along the Bay View shores of Lake Michigan with her husband, their son, and their new rescue pup.

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Mitch Teich

Cheese contributor Jeanette Hurt joins us throughout the year to talk about some of the best cheese the Dairy State has to offer. And she says we’re especially fortunate to live in a state that is abundant with award-winning cheeses perfectly suited for sharing with guests for your Christmas or New Year’s party.

From the American Cheese Society's Best of Show (the Oscars of cheese awards) to the World Dairy Expo: "It doesn't matter which competiton it is, if you tally everything up, Wisconsin cheeses have more awards than any other state or country."

Mitch Teich

It was big news nine years ago when the Swiss dairy cooperative, Emmi, purchased Monroe, Wisc.-based Roth Käse USA. The combined company became Emmi Roth, which makes its own Alpine cheeses in Wisconsin and imports cheese from Switzerland.

The company's Wisconsin-produced cheeses have earned world championships, and with them, fans around the globe. So, the company is hopeful its newest innovation will be no less successful. 

Vasiliy / Fotolia

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.

Dan Tentler/Flickr

Wisconsin may be the land of cheese, but even local cheeseheads would likely draw a blank at the mention of a "cheese dinner."

A cheese dinner is just what it sounds like: a dinner focused on cheese – lots and lots of locally sourced, artisan cheese. The cheese stands center, but it doesn’t stand alone.

Smabs Sputzer, Flickr

A week-long conference includes and awards cheese makers from all over the world and Wisconsin comes away with the most awards.

Madison turned into the cheesiest place in the country last week- at least for the duration of the American Cheese Society annual conference and contest.

For the 30th anniversary event, all the big cheeses were on hand - but they didn't stand alone. So were hundreds of expert cheesemakers, distributors, food scientists and writers, and other cheeseheads.