cheese

ReinhardThrainer

For those who haven't heard the news, Mitch Teich is pulling up the stakes and moving to upstate New York. His last show as Lake Effect's executive producer will be Wednesday, June 19, at Lake Effect On-Site: Cedarburg.

If you want healthy plants, some people say you should talk to them. If you want to make delicious cheese, try playing hip-hop music.

That's the finding of a recent experiment by researchers in Switzerland who set out to determine how sound waves might affect the microorganisms that give cheese its flavor.

It is hard to deny Wisconsin’s love of cheese. Its nickname is "America’s Dairyland," it produce more cheese than any other state, and Wisconsin is home to some of the most award-winning cheesemakers in the world.

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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. 

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.

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.