cheese

Mitch Teich

Food writer Jeanette Hurt covers the Wisconsin cheese industry and occasionally visits the Lake Effect studio to offer some suggestions for your next get-together or even your next grilled cheese sandwich.

Hurt suspects that 2018 will be a big year for artisan and flavored cheese. "Not cheddar or colby, but the really good cheeses," she says. "The one's that have really interesting flavors."

Specialty cheese production in Wisconsin increased by seven percent last year, Hurt says, and will more than likely continue to grow.