Beets served with goat cheese, sunflower sprouts and sherry vinaigrette at S.A.L.T. in De Pere.
When he started making goat cheese six years ago, Black Creek cheesemaker Todd Jaskolski said there were about four or five other places in Wisconsin that did it.
"Now, there's probably 20," Jaskolski said. "It's a growing industry. You can only eat the same food for so long before you're burnt out on it. And a good chef can make something really happen with that goat cheese."
Jaskolski works by himself at his farm, Caprine Supreme, to make loads of different kinds of goat cheese that eventually end up being used in restaurants like Hinterland in Green Bay and S.A.L.T. in De Pere, sold directly to ...