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In the last few years I have enjoyed the opportunities I have had to photograph Wisconsin’s amazing cheesemakers, on occasion for the Wisconsin Milk Marketing Board. I am thrilled that one of my photos of Willi Lehner (of Bleu Mont Dairy) is in the June/July 2010 issue of Saveur magazine, available now.
Traditionally, cheddar cheese was bandaged (wrapped in cloth) and cave aged. It is pretty hard to find a cheddar that is made that way and well balanced, which is why Mont Bleu creamery’s cheese is so spectacular. This is the cheesemaker, Willie Lehner, pulling a plug to test it.
