Who makes the best cheese in the world? We do.
Madison Magazine, October 2010
Excerpt from original source:
I've seen a thousand places just like it. A collection of white outbuildings on a corner in small-town Wisconsin surrounded by cornfields and, more than anything else, sky. I pull up next to a pick-up truck that looks not unlike my own brother’s, breathe in the settling gravel dust as I search out the entrance to the cheese plant, comfortable in all this familiarity.
Chris Roelli comes out from behind the vat, blue jeans and a white T-shirt, day-old scruff shaded by a ball cap pulled low, kind eyes. He looks like every guy I went to high school with, and I smile at his capable handshake.
And then he says, “We’re making Cheshire today, an English farmstead cheese. It’s very dry, picot, but silky smooth. Almost a kind of chalky texture to it, but it cleans up real nice on the palate,” and I realize I don’t know anything about cheese or good old Wisconsin farm boys at all.