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"From SAVEUR Issue #158 One summer night a few years ago in Omaha, Nebraska, I had a local cheese awakening. It happened at a picnic during outdoor Shakespeare at Elmwood Park. There were plenty of snacks, but one rose above the rest: quark, a young, soft, European-style cheese made from organic grass-fed cows' milk an hour away in Raymond, Nebraska. Tangy, bright, and, as I later discovered, as tasty baked into cheesecake as it is spread on a baguette, it was my introduction to a new generation of homegrown cheeses. Keep reading »"
<https://www.saveur.com/article/Kitchen/Milk-Fed-Midwestern-Cheese/>