To our readers:

Now that we've been traveling down Cheese Highway for a while, we've decided to put down the map and get a little adventurous: we're going to cook with cheese. Maybe your mouth watered while reading our last post about Mac and Goat Cheese, and you have some other cheesey recipes that you'd like us to try out. Or maybe you've always wondered how to cook or bake with a particular kind of cheese and want to see us take a stab at it. We'd love your suggestions, whatever they are - and let it be known that we at C:AJ will not restrict ourselves to the old standbys! Throw us your wackiest, cheesiest challenges (cheese ice cream, anyone?), and we'll see what we can do.

To suggest a recipe for us to try, email us at cheeseajourney@gmail.com.

TASTES - And NEWS!: Our Cheese-Selling Debut

By Kara and Erica

Some of you may remember a time when we were but lowly cheese fans, when had no words to describe the sensations we experienced, no knowledge to impart upon our readers, and no venue to acquire such knowledge.

Times have changed.

Last Saturday, we spent the morning working at the Capri Cheesery stand at the Dane County Farmers' Market, under the tutelage of Felix, the man behind some of our favorite cheeses. (See our very first TASTES post here, and a later Capri tasting here.) We learned a lot and had a blast, and we look forward to writing more detailed posts soon on topics as diverse as cooking temperatures, chemical compounds, and, of course, how hard it is to milk a bear. (Ask Felix.)

We'll be working at the Capri stand Saturday mornings - stop by and sample some cheese!

LINKS: Cow, goat, sheep... human?

Daniel Angerer, chef of New York restaurant Klee Brasserie, had a problem: his wife, who had recently given birth, was producing an overabundance of breast milk. Instead of throwing the excess milk away, what Angerer said would be a waste, he decided to make it into cheese. The cheese isn't served at his restaurant, and Angerer says it was only an experiment.