A percentage of the big cheese wheel! Ranking is based on what amount of each cheese is produced in Wisconsin.
UW-Stout hosts conference for Midwest's small brewers
UW-Stout has two great programs in Hotel, Restaurant, Tourism Management and Food Science. This complementary pairing was one of the main reasons that Anna McCabe, who works in of Professional Education Programs and Services at UW-Stout, thought that a craft brewery conference ...
a delegation of Wisco cheese producers showed their stuff in China
We already know that Holland’s Family Cheese over in Thorp makes some of the best cheese in the country. Well, the best. Their Marieke Gouda Mature was the Grand Champion in the 2013 U.S. Championship Cheese Contest. And since 2006, the cheesemakers have won more than 80 awards for their amazing cheese ...
the mad science behind the experimental flavors at the Brewing Projekt
by Paul Brandt
Over the past decade, the Chippewa Valley has seen a serious boom in beer business. Between Leinenkugel’s becoming a major player on the national level and smaller craft breweries like Lazy Monk and Lucette finding their footholds in the area, it’s not hard to find a locally brewed beer ...
Dick Leinenkugel talks about beer, brotherly advice, and his brewery’s big plans
Tom Giffey, photos by Kelsey Smith
Dick Leinenkugel may be president of the legendary brewery that bears his great-great-grandfather’s name – a brewery that now sells its products in all 50 states, a brewery that’s part of the second-largest beer maker in the nation, MillerCoors – but he’s not isolated in a corporate office far from Chippewa Falls...
tasty statistics: cheese versus beer
Check out some tasty statistics in the battle of cheese versus beer.
aluminum revolution in craft brewing finds its way to the Valley
Thom Fountain, photos by Andrea Paulseth
There might have been a time when drinking beer out of a can was looked down upon. Cans were for budget beer. Cans gave your beer a tinny flavor. Cans make you go blind. OK, maybe not that last one, but there was definitely a stigma against ...
books about Wisconsin beer and cheese found in Volume One’s Local Store
Breweries of Wisconsin offers an in-depth look at the history of brewing beer in Wisconsin, how beer is brewed, and the key players in the Wisconsin brewery scene, from giants like Miller to newbies like Capital Brewery. Ending with a look toward ...
Eau Claire’s Lazy Monk tap room greatly expands
Thom Fountain, photos by Andrea Paulseth
It’d be easy to mistake the Lazy Monk Tap Room for a bar. For one, the bar – which has four taps of Lazy Monk’s brews. But the tap room is much more than a bar: It’s a community room. The tap room wasn’t in the original plans for Lazy Monk ...
we investigate some seriously cheesy local appetizers
Mogie’s Spuds O’Plenty
Regulars are obsessed with this appetizer, and after trying them, you will be, too! The crisp outer breading serves as a great shell of just the right amount of ...
the Wisconsin DNR is offering breweries grants to get more energy efficient
Wisconsin has always had a past built on beer. While that deep-seated tradition may or may not contribute to the health of the overall population, it doesn’t have to hurt the health of the environment. Recently, five state breweries were given an energy ...
local chef Nathan Berg pairs his favorite regional delights
Economically speaking, beer and cheese might not be Wisconsin’s biggest exports, but they – and the culture surrounding them – certainly transmit the strongest vibes kicked out beyond our border (a border that I’ve heard referred to my entire life ...
there are scores of Sconnie breweries; here’s a starter guide of some that distribute locally
There are scores of Sconnie breweries; here’s a starter guide of some that distribute locally ...
... on the constant battle between Wisconsin and California about dairy production
There’s a constant battle between Wisconsin and California about dairy production. Let’s look to the numbers.
how cheese came to play the role it does in Wisconsin
Wisconsin, as any native knows, is rife with distinguishing factors. Namely the Packers, beer, brats, and most of all, cheese. In fact, cheese is so prevalent that people wear Cheeseheads to the Packer games, make beer-cheese soup, and eat cheese ...
the controversy surrounding licensing for cheesemakers
Anna Semanko, photos by Andrea Paulseth
Despite what the commercials try to tell us, we all know that the cows are much happier in good old Wisconsin (the dairy state) than in the California heat.
a local brewmaster who’s made waves internationally
Dave’s Brewfarm is a hidden treasure in the Western Wisconsin landscape that highlights the importance and ease of sustainable living through demonstration while consistently producing delicious local brews for the beer lovers of Wisconsin and its...
gourmet grilled cheese place opens on Water Street
“It’s an exciting sort of homecoming. It’s celebrating our Wisconsin heritage, so opening (a Chedd’s) in Wisconsin is exciting for us.” – Tom Larson, Chedd’s local franchise co-owner