Road Trip Guide - Page 23 - Milking a road trip for all it's worth

Road Trip Guide
- Page 23
Milking a road trip for all it's worth
Wisconsin creameries that are worth a stop

By Kate Silver
Chicago Tribune

No matter how you slice it—or spread it, shred it or cube it — Wisconsin cheese is worth a road trip.

Whether goat, sheep or cow; whether swathed in wax, riddled with holes or dotted with cranberries, the Dairy State takes its wheels and bricks seriously. As it should. Wisconsin produces around 26 percent of the nation’s cheese, according to the U.S. Department of Agriculture.

In 2018, Milwaukee resident and journalist Kristine Hansen set out to explore Wisconsin’s cheese culture, compiling recipes and profiling creamery owners for the “Wisconsin Cheese Cookbook: Creamy, Cheesy, Sweet, and Savory Recipes from the State’s Best Creameries” (Globe Pequot, $24.95).

In her visits to 28 creameries, Hansen encountered goat yoga, toured an urban creamery and talked with dozens of cheesemakers inspired by the generations before them.

“What’s interesting about Wisconsin cheesemakers is that most of them learned from their ancestors, and those can be traced back three or four generations to Italy, France and Switzerland,” says Hansen. “So some of these chee-