Go Huskers! Nebraska native and cheesemaker Joe Burns makes fantastic artisan in southwestern WI at Brunkow. Since 1899, the Brunkow’s have been making cheese using milk from 24 farms, half of them are Amish. The majority of cheese is sold at Chicago’s farmers market. Joe also uses 5000 pounds of milk to make artisan cheese under the Fayette Creamery label as well as a single herd cheese. The Brun–uusto is a baked loaf in three flavors, served warm with a little bread, it is a winner. Can’t wait for it to arrive in Texas.