Recent Obsessions: Pastureland Alpine Select Cheese

Crème de la Coulee cheeses, made by Madison-based cheesemaker Bill Anderson, haven't always been the easiest to find. As a big fan of the Leopold, a soft, tangy, bloomy-rind cheese that's wonderful with a crisp chardonnay, I've been happy to see more of Anderson's cheeses appearing at the Willy Street Co-op and Fromagination on the Square.

Anderson's latest release is a washed rind, Alpine style cheese, made with milk from the Pastureland Co-op in Belleville (the butter PastureLand makes is awesome). It was aged in Willi Lehner's underground cave at Bleu Mont Dairy for six months, where Anderson said it picked up "a rustic character" in the rind.

To read the rest of the story, please go to: The Capital Times