Prior to 1850, nearly all the cheese produced in the United States was Cheddar. Cheddar production in Wisconsin began in the mid 1800's and by 1880, more Cheddar was produced in Wisconsin than any other cheese variety. Today it accounts for a large percentage of the cheese made in the state, which makes Wisconsin the leader in U.S. Cheddar production.
A regional favorite. Wisconsin Cheese curds are most commonly white or yellow in color. Available in plain or flavored varieties. Cheese Curds are about the size and shape of shell peanuts and feature milk, milky, salty flavor. They have the same textue as Mild Cheddar cheese, but with a more springy texture.
Refrigerate cheese curds in the original wrapping until ready to use. If the original wrapping is removed; rewrap cheese tightly in a plastic bag with an interlocking seal to prevent air pockets and absorption of other food flavors. The flavor of most cheese is best when eaten at room temperature, so remove from your refrigerator one or two hours before serving. Cheese can dry out quickly, so do not unwrap or open the cheese until just before it is to be used. With a somewhat salty flavor, Wisconsin Cheese curds are excellent accompaniments to pale ales and lagers or with popular snacking favorites such as pretzels or nuts. Cheese curds can also be used in place of cubed cheese atop salads or alternated with fresh fruit for fun summertime kabobs.
Cheese is a nutritious milk product that has been one of man's most important foods for thousands of years. The United States and France rank as the leading cheese-producing countries. Wisconsin is the leading cheese making state. Wisconsin Cheese comes in about 350 varieties and in many different sizes and shapes. There are literally several thousands of varieties world wide.
History of Cheese Making
Widmer's Wisconsin Cheese Legacy...
In Wisconsin, the cheese making
legacy runs deep and examples of
third-and fourth generation
Wisconsin cheese makers carrying
on the family tradition are common.
Joe Widmer, is one such third-generation example. Widmer's Cheese Legacy
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