Go Ahead, Call Me a Cheesehead

A new food magazine, Edible Madison, threw its launch party on Saturday. Edible Madison is a quarterly publication that celebrates the local foods of Southern Wisconsin and the people who grow, produce, and prepare them. Free copies of the debut issue can be found at various locations around town, including Ground Zero Coffee and Fromagination cheese shop, which is where the launch party was held. While chatting with writers, farmers,  and small business owners, we snacked on a delectable variety of Wisconsin cheeses. Some of my favorites were the soft lavender and honey Driftless sheep’s milk cheese from Hidden Springs Creamery, Spanish Manchego-style Gran Queso from Roth Käse in Monroe, and Ader Käse Bavarian-style blue cheese from Seymour. I’m getting hungry again just thinking about it. It was exciting to see agriculture and cheesemaking–things that have always been a big part of Wisconsin’s identity–being celebrated in style.