Before I get into this last post in my Wisconsin series, I have to say a few words about Wisconsin cheese: There's a lot of it.
Wisconsin produces more cheese than any other state in the Union. In 2014, it produced 2.9 billion pounds of cheese, or just over 25% of all the cheese produced in the United States. In a 2006 article, the New York Times noted, "Cheese is the state's history, its pride, its self-deprecating, sometimes goofy, cheesehead approach to life." On our way north to the nethermost regions of Wisconsin, we stopped at a remarkable cheese shop with so many delicious options that it made my head hurt:
Player Shaped Cheese, Football Shaped Cheese, State Shaped Cheese, Cow Shaped Cheese (in both black & white and yellow)--they have cheese I never knew I wanted but did as soon as I saw them (never mind the lack of hyphens in the names):
What does a bear have to do with cheese? I have no idea, but he is cute, isn't he?
Wisconsin produces more cheese than any other state in the Union. In 2014, it produced 2.9 billion pounds of cheese, or just over 25% of all the cheese produced in the United States. In a 2006 article, the New York Times noted, "Cheese is the state's history, its pride, its self-deprecating, sometimes goofy, cheesehead approach to life." On our way north to the nethermost regions of Wisconsin, we stopped at a remarkable cheese shop with so many delicious options that it made my head hurt:
They have more kinds of cheese than Germany has brats or France has breads:




