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Article: Cheese joining artisinal ranks: following in the footsteps of wine and bread, the art of cheese reaches new levels.(Category Snapshot)
- Article from:
- Stagnito's New Products Magazine
- Article date:
- October 1, 2003
- Author:
CopyrightCOPYRIGHT 2003 BNP Media. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Cheese wheels, ranging in color from pale champagne to the deep gold of honey, were still dewy from a routine brine wash. In the cooling room, tempting cheeses were stacked high, already promised to some of the top retailers around the country.
Although one would expect this scene in a European plant, it's taking place at Uplands Cheese in Dodgeville, Wis., which makes the award-winning Pleasant Ridge Reserve, a washed-rind Beaufort-style cheese.
Producers around the country are crafting limited-batch cheeses. Some cheeses emulate the best-known European cheeses, such as Gruyere, Swiss or Gouda; others are American originals such as Dry Jack, firm, an ...
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