Added: 05/30/2006 |
Wisconsin cheese: the story of one favoriteThe secret of popularity of Wisconsin cheese lies in its similarity to the world-famous Cheddar in flavor. It is unsalted, medium-soft, of white or pale-yellow color. Wisconsin cheese is known all over the world as brick cheese, because this US state is the native land of bricks. And if you visit at least one of cheese-making houses in this state on your vacation you are guaranteed to remember this trip forever. Try, for example, 'Plats du jour' made with Wisconsin cheese: it is a wonderful dish evoking appetite, really astonishing any unsophisticated cheese-lover.
Brick cheese has been made in Wisconsin for already 150 years and it is not a surprising fact that during this time it won several awards, thus, proving its high quality and perfect flavor. Wisconsin cheese was first made by John Jossi in 1877. Jossi called his cheese 'brick' because of its shape and for one more reason - John Jossi used bricks for pressing the moisture from the cheese. Then the surfaces of this cheese were applied with bacteria, which developed earthy flavor. The taste turned wonderful, indeed!
Wisconsin cheese is very interesting and never the same, as it changes its taste with the time passing. When it is young the taste is sweet; having aged a little, it becomes tangy and pungent. You may recognize brick cheese when looking at its texture: it is smooth and open. You can eat brick with all kinds of products, the most wonderful and delicate taste brick but has with macaroni and potatoes. If brick is aged it is particularly good with sandwiches.
Try Italian bread with asparagus and Wisconsin brick early in the morning, and the inflow of vital power is guaranteed. Mild cheese is good with light red wines; the aged brick is very good with robust beers, onions and dark bread. In fact, Wisconsin cheese has a rich history keeping the important knowledge about cheese making process and, of course, a quantity of fans and admirers. Wisconsin produces more than 500 different types of cheese and distributes them far beyond its borders. Wisconsin is the only state, which offers a Master Cheesemaker program, and this certainly deserves consumer's attention.
Cheese curds are one more dairy product being of recognition in the world, but the process of cheese curds making is very complicated, as th product shall be eaten absolutely fresh. During the first twelve hours cheese curds are losing their freshness and as twenty-four hours pass curds cannot be eaten at all, as they become hard and not tasty. But the flavor of fresh curds is amazing, so try to find the way of saving their freshness and delight the dish.
The most exciting annual event related to brick is Great Wisconsin Cheese Festival. It usually takes place at the first weekend of June since 1980 and is a symbol of dairy industry and especially of cheese production. The celebration runs at Doyle Park for three days. It is a wonderful magical show where all members of your family can take part and have fun. Of course, there is much cheese, a deal of parades, cheese tasting games during this merry and never-forgettable event. The Festival only proves again and again that cheese is one of vitally essential things, it is useful and tasty, so you cannot make a mistake when buying a piece of cheese at a supermarket.
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