by Jason Patzer I like to connect my columns to the central theme of each issue, and one might think that would be a problem this month. Well, I’ve got news for you: Not only is it not a problem, but I was actually looking forward to the opportunity.  Kaffeost is popular across the broader definition of Scandinavian countries: Denmark,...

by Steve Johnson We wear our cheeseheads not only because we are proud Packers fans, but also because we know that our state produces some of the best artisanal cheese in the world. We have been doing this cheese thing for quite a while here, but recently, the Frozen Tundra has also become home to wines that are also grown and produced here, in...

by Jenni Eickelberg In Wisconsin, our passion for cheese is unmatched. We produce over 600 varieties from traditional Swiss and cheddar to original innovations like Colby and Muenster. Our cheesemakers continually push boundaries, making every wedge a masterpiece. From gourmet dishes to classic comfort foods, Wisconsin cheese brings creativity...

by Carly Cerniglia Keep warm this winter with these six nourishing and flavorful soup recipes. From ham and pea to Hungarian mushroom, these one-pot wonders make mealtime easy and delicious.  Whether you’re craving something creamy, hearty, or packed with flavor, this collection brings simple, soul-warming dishes you can count on all season...

by Jenni Eickelberg In a quiet residential block just north of downtown Appleton, Ellinor is a culinary destination tucked inside a pie-shaped building that’s easy to miss — but impossible to forget. With a kitchen barely larger than a walk-in closet and seating so close you might brush elbows with a stranger, Ellinor proves that great food...