Photo by Thinkstock
Like Riesbeck’s, Morton Williams began about a year ago to source different types of cheese from Wisconsin artisan cheese makers. “One of the biggest things that’s happening is a lot of domestic cheese makers are making cheeses that we used to import,” Macias said. “Take French Morbier, for instance, a goat’s milk cheese that has a line of ash through it, and now Carr Valley, in Wisconsin, is making the same type of cheese.” At its newest ...
REGISTER TO VIEW THIS ARTICLE - Register for a Free Account
Why Register for FREE?
Registering for content on Supermarket News will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. What are you waiting for! In addition you will also receive complimentary access to the SN salary survey data tables.
Attention Paid Print Subscribers: While you have already been granted free access to SN we ask that you register now. We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.