Wisconsin state is renowned for its production of numerous cheeses. The state is the nation's leading producer of cheese. Wisconsin cheese is associated with a long and intriguing history, dating back to the middle of the nineteenth century.
During this period, European immigrants realized that Wisconsin's soil was particularly fertile. Shortly after, cattle farms began popping up across state, and the manufacturing of the aforementioned food became necessary in order to preserve the farmer's milk products. The state now produces approximately 2.5 billion pounds of this dairy product each year.
To produce just one pound of the aforementioned product, 10 pounds of milk are necessary. Once manufactured, various cheeses can be placed on the market immediately or aged for a certain number of years. In addition to the mass production of this dairy food, artisan cheese made its debut in the mid-1980s.
This variation was invented by farmers who owned small-scale operations and wanted to expand their livelihood. Made on-site specialty cheeses became highly popular once they were introduced to the market and their popularity has not decreased since the 1990s.
Cheeses can be bought directly from farmers or found in local supermarkets. Additionally, certain businesses sell specialty cheeses, which are available in gourmet shops or online. Due to the various choices available, most customers quickly discover their favorite and buy it regularly.
It is important to store such products properly, however, in order to ensure that they will retain their original flavor and texture. Certain cheeses should be refrigerated, while others require no refrigeration. It is possible to freeze such products as well, although when thawed their texture will change. Hard cheeses can be added to soup or stew or used as a garnish for pasta. Soft cheeses can be used as spreads, while medium textured varieties can be eaten al a carte. The number of ways one can enjoy Wisconsin Cheese is truly limited only by his or her imagination.
During this period, European immigrants realized that Wisconsin's soil was particularly fertile. Shortly after, cattle farms began popping up across state, and the manufacturing of the aforementioned food became necessary in order to preserve the farmer's milk products. The state now produces approximately 2.5 billion pounds of this dairy product each year.
To produce just one pound of the aforementioned product, 10 pounds of milk are necessary. Once manufactured, various cheeses can be placed on the market immediately or aged for a certain number of years. In addition to the mass production of this dairy food, artisan cheese made its debut in the mid-1980s.
This variation was invented by farmers who owned small-scale operations and wanted to expand their livelihood. Made on-site specialty cheeses became highly popular once they were introduced to the market and their popularity has not decreased since the 1990s.
Cheeses can be bought directly from farmers or found in local supermarkets. Additionally, certain businesses sell specialty cheeses, which are available in gourmet shops or online. Due to the various choices available, most customers quickly discover their favorite and buy it regularly.
It is important to store such products properly, however, in order to ensure that they will retain their original flavor and texture. Certain cheeses should be refrigerated, while others require no refrigeration. It is possible to freeze such products as well, although when thawed their texture will change. Hard cheeses can be added to soup or stew or used as a garnish for pasta. Soft cheeses can be used as spreads, while medium textured varieties can be eaten al a carte. The number of ways one can enjoy Wisconsin Cheese is truly limited only by his or her imagination.
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