This is part of a series introducing the Cheeselandia Council, brought to you by Wisconsin Cheese.

By H Conley Deep-fried Wisconsin cheese curds are iconic, but that crispy coating isn’t the only way to enjoy the bite-sized darlings of Wisconsin. Open your horizons to some great alternative uses for Wisconsin’s favorite squeaky snack!

This week on Beer Sessions Radio, Jimmy Carbone is joined in the studio by Ryan Burk, Tom Oliver, John Reynolds and BR Rolya to talk about all things cider.

We love cheddar cheese. But how much do we really know about this classic food?

On today's "Book Review" edition of Cutting the Curd, Diane Stemple review "The Science of Cheese" by Michael Tunick.

This week on Cutting the Curd, Diane interviews Tenaya Darlington, author of DiBruno's House of Cheese. Tenaya talks about her writing and processes, as well as how she came up with 170 great cheeses to include in the book.

Cathy Erway is talking artisan and farmstead cheese with Sue Conley of Cowgirl Creamery! Recently, Sue and co-author Peggy Smith wrote Cowgirl Creamery Cooks, a book that highlights the types of cheeses that Cowgirl Creamery makes in Marin County!

Kirstin Jackson focuses on American cheese in her new book, It's Not Your, It's Brie: Unwrapping America's Unique Culture of Cheese!

This week, How to Behave gets a little incestuous and invites Anne Saxelby of Saxelby Cheesemongers and HRN's Cutting the Curd onto the program! Brian Keyser and Hannah Howard talk with Anne about cheese counter etiquette. Why is purchasing cheese such a stressful event for new couples?