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There is an entire cookbook dedicated to Wisconsin cheese; the featured creameries are worth a road trip

By Kate Silver, Chicago Tribune

No matter how you slice it - or spread it, shred it or cube it - Wisconsin cheese is worth a road trip. Whether goat, sheep or cow; whether swathed in wax, riddled with holes or dotted with cranberries, the Dairy State takes its wheels and bricks seriously. As it should. Wisconsin produces around 26 percent of the nation's cheese, according to the U.S. Department of Agriculture. In 2018, ... Read more

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