So far, all the cheeses from Wisconsin I've tried tasted like total crap (with the possible exception of a marginally acceptable Limburger but washed rind cheeses aren't my cup of tea…). Even Vermont cheeses taste better in my opinion! US-wise, I'll stay faithful to California artisan cheeses (My favorite? The "Humboldt Fog." Try it, folks!) There is, however, something from Wisconsin I'd more than pleased to try (or to please) but that ain't cheese…