There's baby Swiss, cheddar, Colby, gorgonzola, gouda, gruyere, mozzarella, provolone, Muenster, Jack, Havarti dill . . . You could spend a lifetime becoming a cheese expert or just cherrypick your way through the dairy cases. Cheesehead wannabes can't get enough of the real thing. The Capital Times Wisconsin is the world's leading producer of cheese. The state's 27,000 milk-producing dairy farms generate more than 2 billion pounds of cheese annually, according to the state's Milk Marketing Board.
Cheese production is an art, like fine winemaking or brewing.
If you get a chance, stop off at one of the state's many cheese factories to get a firsthand peek at the process. Then nibble on a cheese curd, a uniquely Wisconsin delicacy, formed as part of the cheesemaking process. Raw curds, available by the bag, provide a burst of cheddar coupled with a slightly rubbery texture. Fried cheese curds are frequently listed in the appetizer section of restaurant menus and compete with french fries as a side for grilled sandwiches. Wisconsin's record for excellence in cheesemaking goes way back.