The Wisconsin Whey: Cheesemaking in the Driftless
Description
The French culinary term, terroir, refers to the unique flavors, aromas and textures produced in food and drink as a result of soil, weather and other characteristics of the land where the food was produced. Since no two places have exactly the same conditions, no two places produce exactly the same food. Terroir is on display in abundance with cheese produced in Wisconsin’s Driftless Zone, that portion of the state that escaped the glaciers 25,000 years ago. Kristen Mitchell explores that territory, and the award-winning cheese produced in that region in a new book she has co-authored “The Wisconsin Whey: Cheesemaking in the Driftless,” available now from LIttle Creek Press. Kristen Mitchell joined Monday Buzz host Brian Standing on November 10, 2025.
The post The Wisconsin Whey: Cheesemaking in the Driftless appeared first on WORT-FM 89.9.
United States
