Cheese Culture of Wisconsin

Ironically, cheese is a "cultured product", and as such is a microcosm of our immigrant and native traditions. The better the milk, the better the cheese, the more care in processing, the better the result. Much like our larger culture, competing factors develop, vying for resources. In the most sublime situations, the depth and breadth of flavors depends on several critters getting along, each providing either food, shelter or breeding grounds for the other.
Foodies often appreciate the flavor without knowing what goes into production of their ingredients. Part of the lure of getting to know one's food is that the origin of each and every bite can have terra ware or "taste of the soil." Knowing the food, where it came from, who grew it, and how they did it transforms the experience of eating.
I've been to several parties now, where the hosts graciously put out several local cheeses to be enjoyed by their guests. Without local cheese-makers, the culture dies out. Support local cheese! Eat for a healthier planet, investigate your foodshed. Cradle to grave, Americans consume more calories of processed food, carbohydrates, fats and sugars than virtually any other nation. Consequently, that displaces vegetables. Remember, we're supposed to eat our vegetables.
It is high time to label non-food items as such. Taxing them could raise billions.
Is there a Campaign for Food Sanity? If not, there should be.