5 Halfway Point Is Getting Rough

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WISCONSIN CHEESE MAKER

It was 9:30 p.m. when I pulled over to take a picture of the “Welcome to Wisconsin” sign. After 980 miles, the two-day drive had pushed my body to the limit. It was mid-February, and I had driven away from Mississippi’s sixty-degree warmth into Wisconsin’s six-degree cold. Having spent a month in the South, I wasn’t prepared to face the wintry chill of the Upper Midwest — specifically, in the small rural town of Theresa, about an hour northwest of Milwaukee.

The owner of Widmer Cheese Cellars, ...

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