As winter begins to fade away and daytime temperatures remain above freezing, sap from Wisconsin’s state tree, the sugar maple, will begin to flow. All across our state, Wisconsin’s maple syrup producers will begin tapping their trees, collecting sap, and bottling syrup. This annual tradition highlights the diversity of Wisconsin’s agriculture commodities, and brings light to an industry with ties to communities throughout our state. On Saturday, March 7, I visited Inthewoods Sugar Bush for Wisconsin’s annual First Tree Tapping. The event celebrates the beginning of syrup season in Wisconsin, and the families who maintain and care for our state’s sugar maple trees. Our host for the event, Inthewoods Sugar Bush, mixes long-standing maple traditions with the latest technology to make their products. Their maple syrup is award winning, and has claimed multiple blue-ribbon awards. Located in Manitowoc, they tap approximately 1,300 maple trees each year. Wisconsin sugar makers, as they are called, are patient: most trees are at least 40 years old before they are tapped! On average, the syrup season runs for four to six weeks, though this is entirely dependent on temperature. Temperatures reaching 40’s during the day and below freezing at night are optimal conditions for sap to flow. These warmer temperatures coax sugar maple trees to turn stored starch back into sugar. Sap is made as the tree mixes ground water with the sugar. The sap will run heaviest for 10 to 20 days before tree buds begin to open. Ideally, each tree will yield up to 10 gallons of sap per season. After the sap is collected, it is often put through a reverse osmosis machine to take a percentage of the water from the sap before boiling. Next, the sap is boiled. This step is essential in converting sap to syrup. As more and more water in the sap evaporates, the sap thickens and the sugar caramelizes. The sugar maker will then test the syrup’s progress by looking for it to sheet or apron off the edge of a metal scoop. When it does this, the syrup is almost ready. The final steps are to filter the syrup, adjust the product for density and grade for flavor and color. On average, the 10 gallons from one maple tree will result in one quart of finished syrup. Pure maple syrup is a natural, nutritious and delicious sweetener. According to the Wisconsin Maple Syrup Producers Association, abscisic acid (ABA), a compound thought to stimulate insulin release by the pancreas, naturally occurs in pure maple syrup. Additionally, choosing pure maple syrup as an alternative to refined sugar can add to the antioxidant content of a diet. While natural variations will occur, on average, a four-tablespoon serving of maple syrup supplies the following daily requirements: 100 percent of manganese, 37 percent of riboflavin, and 18 percent of zinc. When it comes to using nature’s original sweetener, think beyond just pancakes and waffles. This sweet Wisconsin treat is not just for breakfast anymore! Add natural sweetness to your next baking recipe, marinade, salad dressing or stir fry when you incorporate pure maple syrup. My favorite? Anything with pure Wisconsin maple syrup and real Wisconsin bacon. To learn more about this sweet Wisconsin treat, visit wismaple.org.

My journey to becoming a licensed Wisconsin cheesemaker did not begin intentionally. As I was preparing for my freshman year at the University of Wisconsin-Madison, I began looking for an on-campus student job. While scrolling through the job list, I quickly stopped when I saw a job available to work in the Babcock Hall Dairy Pant. Ladies and gentleman, I thought I had struck gold. Babcock Hall is the on-campus dairy plant, most known for its iconic ice cream, and my initial thought was free samples during work- score! I couldn’t wait to get started making (and eating) ice cream. However, when it came to my first day, I was assigned to the cheese section of the plant. Turns out, this assignment was meant to be. I spent the next three years working in the Babcock plant, making cheese with Master Cheesemaker Gary Grossen. It was truly a blessing to learn all I know about from a Wisconsin cheesemaking legend. Gary grew up making cheese with his parents at Prairie Hill Cheese Factory in Green County. Today, Gary has Master Cheesemaker certifications in brick, muenster, cheddar, Havarti and gouda. Each day, we would make one batch of cheese. This process begins with the intake of milk. As Gary often reminded me, high-quality cheese always begins with high-quality milk. First, the milk is clarified (removing any impurities), standardized (adjusting fat and protein content to desired levels), and pasteurized (killing any pathogens present). Then, the cheesemaking process begins with the addition of a starter culture. The role of the starter culture is to break down lactose (sugar) in the milk into lactic acid. This process will drop the pH, and essential step in cheesemaking. After that, rennet is added to clot (thicken) the milk. This will cause the milk to become a gel. Next up, the gel-like curds and whey are cut with wire knives, and heated. The curds are then ready to separate from the whey. Once the curds are separated, they may be salted. Whether or not they are salted at this part of the make-process depends of the type of cheese being made. Next, the curds will be put in to a form or a hoop and pressed together. From here, cheese that was not already salted may sit in a brine (salt and water) tank. In general, after cheeses are pressed, they are ready to be packaged and cured (aged). When the cheese is ready for the store shelf, it will be opened up, cut into retail-size pieces, and re-sealed. With several years of cheesemaking experience under my belt, my final step to become a Wisconsin licensed cheesemaker was to pass an exam. The exam tests an applicant's knowledge of cheesemaking and related matters. Questions covered laws related to cheesemaking, the fundamentals of cheesemaking, relevant arithmetical problems related to dairy plant operations, and practical working knowledge of grading milk, cream and dairy ingredients. After passing the exam last week, I officially became a licensed Wisconsin cheesemaker! I am forever grateful for my experience at Babcock, Gary’s guidance, and everyone who helped me along the way to achieving this goal. Here’s to staying cheesy!

Today marks the final day of National FFA Week 2020. The week-long festivities began last Saturday to celebrate the National FFA Organization. Dating back to 1928, the National FFA brings together high school and middle school students interested in agriculture. Student activities focus on personal growth, premier leadership, and career success. Each year, FFA Week showcases the impact this organization has on its members, their communities, and agriculture across the nation. I was excited to spend the entire week with FFA members throughout our state. The week brought back many fond memories of my time in the organization, proudly wearing the blue corduroy jacket. The experiences I had, skills I gained, and friendships I created through my time in FFA are truly invaluable. I started my week with the Elkhorn FFA chapter. There, FFA members organized visits to their local elementary schools to speak with students about agriculture. The high school students organized several activities to engage with their school district’s youngest members, and donated agriculture books to each classroom we visited. Their excitement and passion for sharing Wisconsin’s agriculture story was inspiring, and fueled my fire for the week. Next up, a visit to the Weyauwega-Fremont school district! Upon arrival, I was greeted by blue and gold balloons and streamers adorning the agriculture room- what a great way to showcase FFA spirit! I spent the day with agriculture students and FFA members, helping them stretch and grow their public speaking skills. Together, we developed key messages, stump speeches, and new methods to practice speech-giving. The long day was exhausting, yet energizing to be around young leaders eager to learn. A visit to the Bonduel school district offered opportunities to speak to both high school and middle school agriculture students. I highlighted the diversity of Wisconsin agriculture with a trivia game. Did you know Wisconsin leads the nation in the production of cheese, cranberries, green beans, ginseng, mink pelts, corn for silage, and the number of milk goats? I capped off my visit by handing out custard with FFA members to elementary school students at lunch, and even enjoyed a leftover scoop myself! Later that day, Shawano FFA members invited me to join their visits to Kindergarten classes in their district. With help from FFA members, we mapped out products that are grown and raised in Wisconsin, and talked about foods that are healthy and help to fuel our bodies. The kindergartners were full of energy, and were so excited to meet with FFA members. My week-long celebrations wrapped up at the Pulaski High School with their agriculture classes. I met with three large-group sections of students to highlight careers in the agriculture industry. I encouraged students to think outside of ‘traditional’ agriculture jobs to consider a career in turf management, food science, or graphic design. In Wisconsin, one in nine people in the workforce have a career related to agriculture. Is there a job for you in agriculture? Learn more in my latest blog here. This week, FFA members throughout Wisconsin demonstrated their commitment to learning about agriculture, and to sharing their passions with others. The future of Wisconsin agriculture is in bright hands.

It’s the age-old question: “What do you want to be when you grow up?” I’ve often wondered this myself, and while I still don’t have a complete answer, I know I want to be in agriculture. Wisconsin agriculturists help to feed, fuel, and clothe communities not only in our state, but across the globe. As our farmers and processors continue to become more productive to meet growing population demands, the diversity of jobs in Wisconsin agriculture will also continue to grow. Agriculture careers support many industries that include on-farm production, agriculture management and marketing, food science, financial planning, and more. Is there a job for you in agriculture? With more than 300 different jobs to choose from, there most definitely is a job that fits your interests. Do you love SCIENCE? You could be an … Agronomist. An agronomist provides knowledge about proper soil management and crop production to farmers. They assist producers in choosing proper seeds and nutrients for their soil, managing their pesky weeds, and evaluating results from on-site field tests. Do you love MATH? You could be an … Agriculture loan officer. Agriculture loan officers, or agricultural lenders, work to help farmers obtain funds needed to run their operation, purchase property, or invest in new equipment. Math is key for agriculture lenders, as they prepare balance sheets and evaluate financial standings of their customers. Do you love ART? You could be a … Cheesemaker. Cheesemakers use both science and art to make cheese. While science directs the process from turning milk into cheese, art is critical in developing the cheese’s flavor. Artistic talents are constantly needed to brainstorm and craft new varieties and flavors of cheese. Do you love WRITING? You could be an … Agriculture journalist. Agriculture journalists help keep producers informed. Whether they are putting together an article on the latest innovation in crop management or the best way to care for a calf with pneumonia, agriculture journalists are crucial in dispersing information to farmers and industry professionals. Do you love COMPUTERS? You could be an … IT App Developer. Yes, there are even smartphone applications (apps) for agriculturists! Farmers use apps to track when their cows are not feeling well and to evaluate nutrient differences in their fields. You could design and build new apps to help producers be even more productive on their operations. Explore and learn more about jobs and careers available in the agriculture industry at www.agcareers.com.

The short answer? YES! Caring for the environment is an essential part of a farmer’s job, and is a responsibility not taken lightly. A commitment to tend to land, water, and environmental resources is often instilled in a farmer from a very young age, as he or she follows around older generations on the farm. But why do farmers care so much? I’ve put together a list of three main reasons why farmers care for the environment below. 1. Protecting land and water resources is crucial for farm families to do their job. Good soil health is needed to grow fruits, vegetables, and crops; while a clean water supply is needed for farm animals to drink. A commitment to land, water, and energy usage is top of mind for today’s farmers because these resources are required for their livelihood to continue. In order to contribute to a sustainable food system, farmers are continually innovating and looking for their next method of improvement. Programs such as The Discovery Farms®, part of the University of Wisconsin-Madison Division of Extension, conduct continual research to find solutions and monitor progress on working farms across our state’s diverse landscape. Currently, they are working with more than 40 farmers in Wisconsin on water quality monitoring and nitrogen use efficiency. Their program, supported by the Dairy Farmers of Wisconsin for the past ten years, looks to find innovative solutions to safeguard our environmental resources. 2. Farmers want to ensure their environmental resources are viable for future generations. For centuries, farmers have been caring for the land, the water, and their environmental resources. In order for these traditions to continue, today’s producers must continue to look after their resources just as generations of farmers before them have. Minimizing their impact on the environment is not only important for today, but is essential for tomorrow when farmers look to pass their life’s work on to the next generation. One way farmers are protecting their land and the topsoil in their fields is by planting cover crops. A cover crop, much like the name implies, covers all of the exposed soil in a field. There are many benefits of planting a cover crop, one of which is to help with erosion control and water runoff. Examples of crops that may be used as a cover crop include oats, rye, clover, or even radishes (pictured in the photo) ! 3. Caring for all things that grow is instilled in a farmer’s way of life. Why does a farmer love being a farmer? Farmers across the state share that they love the land, their animals, and the excitement of a new growing season each year. There is something special about planting a seed and watching it grow into a corn stalk standing above eye-level; this is only possible with healthy soil, a sufficient water supply, and careful land management. Farms of all sizes and production methods are taking steps to protect their environmental resources; and it’s working. Since 2007, United States dairy farmers have reduced their carbon footprint nearly 25 percent. According to Dairy Management, Inc., each gallon of milk produced today requires 90 percent less land and 65 percent less water than it did almost 70 years ago. Farm families all across our state are committed to improving their practices to do more with fewer resources. To learn more about sustainability initiatives of Wisconsin dairy farm families, visit www.wisconsindairy.org/Our-Farms/Sustainability.

Despite the short daylight hours and the chill in the weather, farmers throughout the state of Wisconsin are still hard at work. Livestock farmers are busy keeping their animals warm and dry, crop growers are replacing parts on their field equipment, and producers of all commodities are planning their financials for the year ahead. Though you may not see your neighborhood farmer out in the field this time of year, you can be sure they have not stopped farming. During the cold and chilly winter days of Wisconsin, livestock farmers take extra measures to ensure the warmth, safety and comfort of their animals. Often, barn walls that are open in the summertime to allow the breeze through are closed in winter months. These side curtains serve as a windbreak and prevent drafts and moisture from entering the barn. Additional special care is given to the youngest animals on the farm when the temperatures drop. Many farmers work in extra daily feedings to young animals, to ensure they have enough energy for warmth in addition to growth. On my family’s fourth-generation dairy farm, we even add extra ‘insulation’ to the outside of our calf housing by stacking straw bales outside. These bales help to keep it warm and cozy inside for the calves to snuggle in their beds. Since winter is a slow time in the fields, this gives farmers a chance to do any maintenance needed on their equipment. Just as your car or lawnmower wears with use, so do tractors and the implements they pull (ex. a corn planter or plow). It is important for farmers to measure this wear and tear on their equipment, and determine if parts need to be replaced before the busy planting season begins. In the winter, tractors will be washed, oil will be changed, and joints will be greased. Winter is also a time for Wisconsin farmers to plan for the year ahead. Just as any other business owner, farmers have to set budgets, plan for income and expenses, and look at their farm assets. Using a map of their fields, they will determine which crops will be planted where. Rotating which crops are planted in each field is important for ensuring soil health. Once a planting map has been made, farmers will look for seed to buy. This is a much more in-depth process than just ordering ‘corn’ to plant. There are numerous varieties of each crop, all with different genetics that produce different traits. A farmer will evaluate the varieties based on potential yield, resistance to disease, and how the variety will suit their specific soil type. Though the cold weather can be challenging to keep animals warm, the start of a new year brings the excitement of a new growing season. Our farmers are truly dedicated to their job, 365 days a year. Wisconsin agriculture certainly does not stop when winter arrives. This winter, as you warm up with a cup of hot chocolate made with Wisconsin milk or a bowl of soup made with Wisconsin carrots and potatoes, take a moment to appreciate our state’s farm families and the safe, wholesome food they provide year-round for our tables.

No two days in the life as Alice in Dairyland are the same. Each day brings a new adventure in agriculture – whether out on the farm, behind the lens of a TV camera, or on stage in front of an audience. Some days bring early mornings, some bring late nights, and some bring both. Despite all of their differences, the one factor uniting all of my days as Alice in Dairyland is the opportunity to share the story of Wisconsin’s $104.8 billion agriculture industry. Summer Summer days are filled with celebrations for June Dairy Month, television introductions as the “new Alice” and eleven long, yet energizing days at the Wisconsin State Fair. A daily diet in the summer looks something like this: yogurt for breakfast, cheese for lunch, chocolate milk to fuel up in the afternoon, and ice cream for dessert after supper. At each stop made, a speech is given, encouraging Wisconsin consumers to choose Wisconsin products in the grocery store. Fall As summer fades into fall, and green rows of corn turn brown, it is evident that fall has arrived. Harvest tours of Wisconsin’s diverse commodities fill these days. Alice in Dairyland has a unique opportunity to see behind-the-scenes of our food, fuel, and fiber production in the state. After each tour, time is spent in the office (Yes, Alice in Dairyland does have cube with a desk in an office!) drafting blogs and social media posts to share the unique story of each commodity. Winter When the temperatures drop in the winter months, a Wisconsin mink coat holds the warm in, and shows off the beauty of our state’s fur industry. By now, thousands of miles have been put on Kernel, the E85-capable vehicle provided by the Wisconsin Corn Promotion Board. Many days include a stop (or several) at the local gas station to fuel up with corn-based ethanol. Though the winter months may seem slow, days are filled with presentations to local civic groups and workshops at conferences. Rare time in the office provides an opportunity to catch up on writing articles for local and state newspapers. Spring Looking ahead, I anticipate spring days to be just as full as the previous seasons. Radio interviews in person, over the phone, and on site at events are sure to continue. What I am most looking forward to, though, are farm tours with fourth grade students. A visit to the farm offers a unique opportunity to connect with our state’s farmers and processors. Spring will also bring the final days of wearing the Alice in Dairyland tiara. Crafted with native Wisconsin gem stones, the tiara is a true symbol of our state and Wisconsin’s mining history. What will the days of Alice in Dairyland look like this summer and beyond? That could be up to you! Applications for the 73rd Alice in Dairyland are open now through February 3, 2020. Learn more here.

Wisconsin farmers, ranchers, and processors are leaders in global agriculture production, helping to feed, fuel, and clothe communities around the world. Not only do we reap the benefits of quality Wisconsin goods here in our backyard, but consumers in nearly 145 countries see Wisconsin products on their shelves. In 2018, Wisconsin ranked first among the United States for the export of ginseng roots, preserved cranberries, bovine semen, and mink pelts. Wisconsin mink farmers, specifically, have an international reputation for raising the highest quality mink in the world. Our state’s climate makes Wisconsin the perfect place to raise mink. Winters are cold enough for mink to produce a full, high-quality winter coat and our summers are not too hot. Year-round, mink throughout Wisconsin are given great care. Like other farm animals, mink ranchers work with veterinarians and nutritionists to keep their animals safe, happy and healthy. As consumers look for greater transparency from all of agriculture, mink farmers have recognized this need and have been certified for raising their mink to humane standards. In 1985, the United States mink farmers implemented the first humane care standards program for any mink producing county in the world. Updated regularly, these standards promote best management practices and responsible animal stewardship. The neatest part about our Wisconsin mink? They’re recyclers! A large part of the mink diet is food by-product not fit for human consumption. Wisconsin’s many processing industries partner with our breeders to utilize waste food products like meat, fish, liver, eggs, cheese and other products. Their specially formulated diet is mixed fresh, and fed daily to the mink. As our state’s natural recyclers, mink keep food waste from entering landfills. After the high-quality pelts are removed, carcasses are repurposed by pet food companies or for crab bait. An important secondary product is the highly-valued oil produced from the mink’s thick layer of subcutaneous fat. According to the Fur Commission USA, mink oil is used to condition and preserve leather, and also in the manufacturing of hypoallergenic facial oils and cosmetics. In a time when sustainability is top of mind for farmers and processors, the Wisconsin mink breeders present a model industry for our state to be proud of. Not only are Wisconsin mink garments ideal for staying warm during the cold Wisconsin winter months, but they are beautiful to wear. A mink has short guard hairs, giving coats and hats a sleek look. Opposite of a mink fur would be fox, known for their long guard hairs. Mink fur is also extremely soft. The softness of a fur is directly related to the density of its hairs. A mink has 24,000 hairs per square centimeter. In comparison, the density of hair on your head is approximately 190 hairs per square centimeter. For more than 50 years, the Kettle Moraine Mink Breeders Association has continued the tradition of donating a garment that is presented to each Alice in Dairyland. This year, the Halbach Mink Ranch graciously donated pelts for my mink coat. Everywhere I go, the beauty of the coat is admired by strangers I meet during my travels, and I am proud to say it is genuine Wisconsin mink.

Each year, Christmastime brings friends and family together from near and far. All across the state, we gather for traditions of baking cookies, visiting Santa, and watching Christmas movies. My family began my favorite Christmas tradition before I can even remember- the tradition of our Christmas tree. Visiting a local Christmas tree farm to browse, select, and cut down our tree is an annual event that never gets missed. The Tree Farm Over the years, we have visited several Wisconsin Christmas tree farms. With over 800 in the state, there certainly are plenty to choose from! Supporting local tree farms supports local jobs, even beyond November and December. Throughout the year, the trees need to be planted, sheared, kept pest free, and more. This year, we visited Stricker’s Tree Farm, just outside of Stoughton. They have been growing Christmas trees for over twenty years, and currently maintain 72 acres. The Hunt The tree hunt is the best part. We walk through the field of trees, often splitting up to see who can find the perfect tree first. In Wisconsin, several varieties of Christmas trees are grown. The principle varieties are Balsam Fir, Fraser Fir, Canaan Fir, White Pine and Spruce. Trees are typically planted in rows with six foot spacing between trees, leaving room to walk through and browse the trees. Sometimes our hunt can take a while, but we always manage to find just the right tree. My personal preference? I love full, chubby trees! Cutting, Hauling, and Hot Cider After we have found the perfect tree, it’s time to cut it down. No chainsaws here, just a standard hand saw. Dad will get the cut started, but then we all take our turn cutting part of the tree. The secret? Slow, even sawing. Next up, we haul the tree up to the shaker. It works best if you bring a tarp to haul the tree on, protecting the branches from the uneven ground. Our tree will then be shaken or pounded on a wood block to remove all of the dry needles. While we wait, we warm up with a glass of hot cider. This year was not too cold, but some years, the cider helps to thaw our frozen hands. The Decorations When we get the tree home, Dad sets it up in the stand and we bring it in the house. As a general rule, your tree stand should provide one quart of water per one inch of stem diameter. If you choose a pre-cut tree at the Christmas tree farm, it is best to remove a ¼-inch disk of wood from the base of the trunk before placing your tree in the stand. This will help the tree live longer and stay greener. Once the tree is up, we decorate. Many of my favorite ornaments are handmade, and bring back memories of my childhood. It is a magical tradition. There is something special about spending time together, out on the farm (though we have one of those at home), surrounded by the smell of evergreens. Selecting a real, farm-grown Wisconsin Christmas tree is a sustainable choice that support local farmers and truly builds memories for a lifetime.

There are few things in life that go together better than artisan wines and cheese. Lucky for us Wisconsin residents, our state is home to both. Picturesque wineries dot landscapes across our state, complete with vineyards and orchards alike. Visiting these wineries is the perfect way to truly experience Wisconsin’s incredible variety of wines. Of course, when it comes to high quality cheese, there simply is no better place than Wisconsin. Our cheesemaking heritage began before we were even a state, and to date, our Wisconsin cheesemakers have won more than 5,500 awards. Pairing unique Wisconsin wines with fine Wisconsin cheese is the perfect match. But which wines should you pair with which cheeses? With help from the Wisconsin Winery Association, I’ve put together a list of grate cheeses, and suggestions for wine pairings. Hoard’s Dairyman Farm Creamery Belaire A relatively new cheese on the market, Belaire cheese is made from pure Guernsey milk on the Hoard’s Dairyman farm. The Hoard’s Dairyman farm was started by former governor of Wisconsin, W. D. Hoard; and today his legacy lives on in the Guernsey cows that descend from his original herd. The Belair cheese is a Port Salut-style variety that has a creamy, soft texture. Pair Belaire with a dry white or a sparkling wine. Marieke Young Gouda Each batch of Marieke Gouda cheeses are hand-crafted with pride and passion. Cheesemaker Marieke Penterman uses an old world recipe from her homeland, the Netherlands, to transform the fresh raw-milk from her family farm into creamy, rich Marieke Gouda. Their Gouda is available in 13 flavors, some of which rotate in and out seasonally. The Young Gouda for a buttery, mild flavor. Pair Young Gouda with a sweet white or sweet red wine. Widmer’s Cheese Cellars Mild Cheddar Widmer’s Cheese Cellars has been handcrafting cheese in small batches since 1922. Today, the fourth generation owns and operates the cheese factory in Theresa. They produce a variety of cheeses such as pepper cheddar, aged brick, or cheddar. Their mild cheddar has a rich, nutty flavor and a smooth, firm texture. Though cheddar is usually golden in color, their cheddars are also available in white. Pair Mild Cheddar with non-grape wines such as a berry wine, Mead (honey wine) or even a hard cider. Learn more about Wisconsin-made wines from the Wisconsin Winery Association at wiswine.com. Discover what separates Wisconsin cheese from the rest at wisconsincheese.com.

Have you ever admired a fancy cheese board on social media and thought, “There is no way I could make that. Where would I even begin?” Well confession, even I have had those thoughts! That’s why I started small, and put together my first ever all-Wisconsin cheese board! I began with just a board and blocks of cheese, and ended up with a photo-worthy product. Check out below how I went from point A to point B quick and easy. The Board First, select your vehicle for the cheese and goodies. You can choose from wood, marble or slate boards. A slate board can be fun because chalk can be used to label cheeses that guest may be unfamiliar with. I chose a wood cutting board, in the shape of Wisconsin, of course! The Cheeses Good, Wisconsin cheeses are essential to the perfect all-Wisconsin cheese board. Aim for at least three varieties of cheese. If you plan to make a larger board for a big family gathering, you can add in more varieties. Also, be sure to think about texture when making your selection. You will want diversity here, too. My cheese board includes one sliced cheese, one crumbly cheese, and one spreadable cheese. Here’s the cheeses I used: Sliced Rounds - Baby Swiss from Chalet Cheese Cooperative Chalet Cheese Cooperative may best be known for producing the famous “stinky” cheese, limburger, but their baby Swiss is an international award-winner. Baby Swiss has buttery, slightly sweet flavor, with a creamy texture, and sliced perfectly for my cheese board. Chalet Cheese is a dairy farmer-owned cooperative located in the heart of cheese country in Monroe. Sliced Triangles - Medium Cheddar from Widmer's Cheese Cellars Widmer’s has been handcrafting cheese in small batches since 1922. Today, the fourth generation owns and operates the cheese factory in Theresa. Their medium cheddar is a crowd favorite, and a 'grate' addition to your cheeseboard. Crumbled - EWEmazing from Eckerman Sheep Company The Eckerman Sheep Company first began producing cheese from their flock of sheep over 100 years ago! Their cheeses, sold under the label: Phlox Farms Cheese, are rich, smooth and creamy. Made from original recipes, they are great for snacking, hour d’oeuvres and gourmet pairings with wines. Their Ewemazing is a bold, Italian style cheese. Spreadable – Port Wine from Pine River Pre-Pack Every time I bring these Pine River Pre-Pack cheese spreads to a party, they are an instant hit! Their Port Wine variety is the perfect balance of creamy Wisconsin aged Cheddar and sweet, fruity port wine. Pine River Pre-Pack has deep roots in Wisconsin, as the Lindemann family has been in the dairy trade in our state since the 19th century. The Side Kicks After neatly arraigning my cheeses on the board, I needed to add in the ‘extras’. These accompaniments add flavor and pizazz to your presentation. I added crackers for the Port Wine cheese, and Rosemary Salt and Pepper Pecans from Sweet P’s Pantry. Lastly, finish off your board with a Wisconsin meat. You could choose cold cuts and roll or fold them on the board, or snack sticks diced for easy grabbing. Here’s the meat I used: Sliced – Original All Beef Sticks from Dreamy 280 Meats Dreamy 280 direct markets beef, all of which was raised on their farm. The Schlimgen family also grows a variety of crops on their land, which is used to feed their mixed herd of Angus and Shorthorn cattle. They offer all retail cuts, a flexible beef CSA program, and several hard-to-find specialty beef cuts. Their original all beef sticks are the perfect addition to your next cheese board. After assembly, take a photo and share your board with family and friends. Learn more about all of the companies featured on my cheeseboard at somethingspecialwi.com.

A true family company, Inthewoods Sugar Bush has been passed down for generations in the Wagner family. Together, their family mixes maple traditions with the latest technology to make their products. Their maple syrup is award winning, and has claimed multiple Best-in-Show and blue-ribbon awards. Located on the shores of Lake Michigan in Manitowoc, they tap approximately 1,300 maple trees each year. On average, these maple trees must be at least 40 years old before being tapped for the first time. Pure Wisconsin maple syrup is not only delicious on waffles and pancakes, but is also great for cooking and baking. The recipe below is made with pure maple syrup, giving the cookies great flavor and color. For the freshest taste, be sure to use real Wisconsin butter. Cooking and baking with local butter is a sustainable and smart choice for your family. Local products have a smaller carbon footprint and travel less distance from the farm, to your local store, and into your kitchen. And when it comes to irreplaceable flavor and texture, real butter makes a huge difference. Maple Sugar Cookies Ingredients 3 cups all-purpose flour ½ tsp. salt 1 cup Wisconsin butter ½ cup granulated sugar ½ cup light brown sugar 1 large egg yolk ½ cup Inthewoods Pure Wisconsin Maple Syrup Directions Preheat oven to 325°F. Beat butter and sugars until pale and fluffy. Add the egg yolk and mix until fully combined. Repeat step with maple syrup, flour, and salt, mixing after each. Scoop dough, roll into a ball and place on lined baking sheet. Chill cookies until firm. Bake cookies for 15-20 minutes or until lightly browned on edges. Cool for 5 minutes and transfer to wire rack to cool completely. Be sure to check your labels for local, Wisconsin butter, and order your pure Wisconsin maple syrup online from Inthewoods Sugar Bush. Both products are members of the Something Special from Wisconsin™ program, requiring at least half of the ingredients, production, or processing come from our state. You can often find products by searching for the red Something Special from Wisconsin logo on store shelves.