Saveur.com: Daily Fare: Milk Fed

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Milk Fed Aug 13th 2013, 15:00, by bonnier-admin <!--smart_paging_filter--><small><b>From SAVEUR Issue #158</b></small><br /> One summer night a few years ago in Omaha, Nebraska, I had a local cheese awakening. It happened at a picnic during outdoor Shakespeare at Elmwood Park. There were plenty of snacks, but one rose above the rest: quark, a young, soft, European-style cheese made from organic grass-fed cows' milk an hour away in Raymond, Nebraska. Tangy, bright, and, as I later discovered, as tasty baked into cheesecake as it is spread on a baguette, it was my introduction to a new generation of homegrown cheeses. <em><a href="http://www.saveur.com/article/kitchen/milk-fed-midwestern-cheese">Keep reading »</a></em> Kitchen United States Dairy Heartland Issue Read more about Milk Fed Log in or register to post comments

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