A Brief Foray Into Cheese Making and the Law
This topic was inspired by Lyonette Louis-Jacques’ post on Homebrewing Laws Worldwide. Shortly after reading her post, I found an article about a Wisconsin law in effect in the 1930’s that required restaurants to serve a small amount of butter and cheese at every meal. This law was probably meant to support dairy farmers recovering from the Great Depression and was only in effect for two years. Since I am a part-time Wisconsin Cheesehead, I set out to do some research on the law of cheese and cheese making. Prior research had confirmed that cheese and beer are . . . [more]
