Specialty Food Magazine

Spring 2019

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/1090132

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Page 40 of 87

Midwest cheese producers are bringing something new to the table. BY JANET FLETCHER Cheeses from the Heartland PHOTO: ANNA PETROW T o many Americans, the Heartland is that vast, flat prairie between the coasts with the amber waves of grain. Certainly corn, wheat, and soybeans thrive in the Heartland—also known as the Midwest—but dairying is huge, too, especially in Wisconsin, Minnesota, and Michigan. Artisan cheese from the Midwest barely registers in the region's economy, but the segment is growing. For merchants, these up-and-coming creameries contribute new flavors and fresh stories to the cheese case. A few Midwest producers, like Capriole Goat Cheese, Hook's Cheese Co., and Roth Cheese, are veterans that continue to innovate. Many others have yet to complete their first decade. Green Dirt Farm Aux Arcs 38 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com cheese focus

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