Last weekend, I went home to Green Bay, where I (mostly) grew up, to run my first marathon. And I finished. I credit the DIY-labeled shirt.
But on to more important issues... Wisconsin is a place where cheese is serious business, as I am reminded every time I go back for a visit. In fact, most grocery stores in the state have two cheese sections: the small, non-Wisconsin cheese section (Parmesan, Brie, blues, etc.) that's usually near the deli, and the HUGE Wisconsin cheese section that's next to the milk and butter. Truly, it is something you must see to appreciate. So let me help... and check out all of that Sconi pride on the packaging, not to mention the incredibly low per-pound price!
The hard, mostly orange cheeses
Some of the varieties
One of two spreadable cheese sections
The other spreadable cheese section... Wisconsin takes spready cheese to a higher plane
This is the best cheese in the state: string cheese. There really is no other string cheese in the world that comes close to authentic WI string cheese, and believe me, I have tried them all. Sconi string cheese comes in both the traditional stick and skinnier whip varieties. The whips come in a big, tangled ball, kind of like a funnel cake made out of cheese.
And that total oddity that you only find in WI: cheese curds... an efficient and delicious way to get your fill of saturated fat
Jenn modeling Wisconsin's other key cheese export
Peanut Brittle - *i received free samples from cumberland packing corp., maker of monk fruit in the raw. by posting this recipe i am entering a recipe contest sponsored b...