With just 3-1/2 days between us and the descent of the New Year's Eve Blingy Ball, we bloggers have started writing end-of-the-year top 10 lists and "best of" posts. Between now and Dec. 31, you're likely to be subjected to such stories as the 10 best cupcake shops in Chicago, the 10 best photos of my cat, and why artichokes were named THE food of 2012.
Not me. I'd rather look forward and see what our innovative Wisconsin cheesemakers are cooking up. That means I've set my sights on THE 10 "must-try" Wisconsin cheeses of 2013. Buckle up. Here we go.
1. Martha's Pimento Cheese
My, how good humble pie tastes. After mocking Bon Appétit on this very blog almost exactly one year ago for naming pimento cheese as one of the top food trends of 2011, here I am, naming Martha's Pimento Cheese as my No. 1 cheese to try for 2013. Dammit. I hate it when I'm wrong. But this cheese is so good, and this cheesemaker is so sweet, that I am nearly giddy to point out the error of my ways
To read the rest of the story, please go to: Cheese Underground
