Wisconsin Newbie Worth the Splurge

In my dreams, the U.S. will someday produce aged sheep’s milk cheeses that rival the finest from Europe—the Basque cheeses from the Pyrenees; the pecorinos from Tuscany, Sicily and Sardinia; the Manchego, Roncal and Zamorano from Spain. We are getting close on quality, but I’m not sure we’ll ever compete on price. Europe’s cheesemakers typically have lower land and labor costs and fewer costly regulations. In some cases, they benefit from government-funded marketing support and operate at a volume that makes for efficiencies.

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