ReLocavore: Redefining "local"

Back to Wisconsin, my cheesehead friends

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Hot Spicy Cheese Bread.

People from Wisconsin will put cheese on anything. We eat cheese that’s from cows or goats or sheep, that is new or well-aged, that has been wrapped in cloth or covered in wax. Wisconsinites (a.k.a. “Cheese heads”) will ¬†batter and deep fry it, grill it, put it on sticks, add it to pizza, and¬†serve it with apple pie. Most every restaurant entree comes with a bit of cheese on top. We even make beer and cheese soup.

So, it’s natural that Wisconsin would have cheese in bread, right? Stella’s bakery has been a fixture at the Dane County Farmer’s Market since ¬†1987 serving up beautiful loaves of cheese bread still warm from the oven. According to myth, the hot & spicy cheese bread was supposed to be an empanada, a Mexican filled pastry. Walking around the market, its hard not to notice how EVERYBODY is walking around with a clear plastic bag with a red logo, and a hunk of bread inside. People tear off a piece from the loaf and eat it while walking. There’s no fancy “slicing” going on… Portable and walkable cheese bread.

If you want to try it yourself, a loaf is $17 (including shipping) and it doesn’t arrive warm from the oven.

Squeaky Cheese Curds. Mystery Solved!


Fresh cheese curds are squeaky.

You didn’t know that? Yeah, neither did I, until I had the squeakyness explained…

Thanks to Joe Dobosy and Mich Minoura for explaining squeaky cheese curds, to Hook’s Creamery for jalapino cheese curds, and to Carl Geissbuhler of Brunkow Cheese for explaining why cheese curds are squeaky.