More Words, Deeper Hole

The cheeses that I most associate with Wisconsin are the ones that don't travel well -- cheese curds, which are at their best squeaky and warm-fresh; string cheese, which is stringy enough to make people raised on store-stuff realize why it's called string cheese; and mild, fresh farmer's cheese.

My sister lives literally across the street from a cheese factory, and brings us (out-of-staters) stuff whenever she visits. She's too snobby to eat it, though; as far as she's concerned, cheese curds are already too old more than two hours after they're made...