Celebrate National Dairy Month like a True Wisconsinite

Take a look at the calendar.  Already, almost one month of summer vacation has past.  But even though the end of June is near, there is still plenty of time to celebrate National Dairy Month.

If you’re looking for Sunday morning fun for the whole family, Breakfast on the Farmis a great way to celebrate June-National Dairy Month . The celebration actually started back in 1937 as a way to promote drinking milk, but for many Wisconsinites (who admit to wearing a foam version atop their head) getting the daily recommended three servings of dairy per day comes chees easy with the help of…cheese!

A true part of Wisconsin history, Cheese has been made in Wisconsin since 1864 thanks to the tradition and craftsmanship of European immigrants.  Today, over 11,000 Wisconsin dairy farms take part in a cheese making process.  Some varieties, like Swiss and Mozzarella, are made from recipes passed from a home country, but surprisingly, Colby and Brick cheese (two of my childhood favorites ) were actually developed right here in Wisconsin!

Blue Marble Cheese

Nasonville Dairy's Blue Marble Cheese

Cheese innovation continues today, just ask experts like the Heiman Family at Nasonville Dairy in Marshfield, WI.  They’ve been making cheese since 1885 and continue to keep the (cheese) wheel rollin’.  Nasonville’s newest cheese is a tasty and beautiful masterpiece they call Blue Marble Cheese.  Unlike Omega Cheese, Nasonville’s other new delicious and nutritious product, Blue Marble is a specialty cheese perfect for melting and cooking. With varieties like buffalo, jack, and cheddar this New Blue seems like a perfect candidate for so much more than Nachos!

For a packer fan around Lambeau, getting to Marshfield may be a way to Explore Wisconsin, but not the quickest way to explore cheese.  Lucky for me, Scray Cheese just three miles away in De Pere, could satisfy my cheesiest cravings with curds and fresh blocks made right before my eyes!  Four generations of Scrays have passed down their process of superior craftsmanship since 1924.  According to the Scrays, their superb cultures, coming from only the best local milk, sets their cheese apart.  I guess maybe the old claim really is true, “you can’t have cheese without milk!”

At the end of the day, perhaps the most rewarding part of my cheese exploration wasn’t just pleasure for my taste buds, but also a little Cheese 101.  Who knew there’s not only an art to making cheese but to cutting and serving it too!

As I walked back to my car with a huge hunk of Door County Cherry Cheddar in my right hand and Gouda in my left, it looked as if I didn’t really believe “the best things come in small packages”, but maybe just that the best hunks come from small packagers. At least this cheesehead is convinced that small, family cheese artisans like these make getting my three recommended servings of dairy a piece of (cheese)cake!

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