I don't think all of it tastes the same, but they certainly need more variety. All of it is too sterile, if that makes any sense. Thoughts?
I can't believe I am about to say it but you need to try stuff from microcheeseries, of which there are many that win international awards. The huge cheese processors of euro cunts dont make good cheese either.
spend more, get more
There is an incredible variety of cheese made in Wisconsin, probably more than in any other region of only 5 million people in the world
There are a lot of old european styles that are not made anywhere in america besides Wisconsin
Holland's Family Cheese in Thorp, WI makes some of the best Gouda I've ever had. That is all.
Colby cheese comes from a bumfuck-nowhere town in Wisconsin named Colby. Who knew?
Also, Ellsworth cheese curds are the best in the state.
Wisconsinite here, I can do a fucking perfect Pickles the Drummer impression.
They're the only one's making Limburger on the entire continent, and are one of the few state where cheese curds are a common sight, so they have that going for them.
Reminder that Jack's pizzas use 100% Wisconsin cheese.
Hasn't california dairy dropped off in recent years, because of the drought they've been experiencing?
I'm pretty sure they've dialed back their operations, and sold their cattle to other parts of the country located in places like colorado.