In Wisconsin, America's Dairyland, rolling hills, lush pasturelands and clean, limestone-filtered water have always combined to help farmers produce top-quality milk for cheesemaking.

Recently, a small but growing number of producers and cheesemakers has begun taking these inherent advantages a step further and promoting "pasture-grazed" products as a point of distinction.

In the case of cheese, this means crafting products from the seasonal milk of animals allowed to graze and feed only on rich, flavorful, fresh pasture grasses, alfalfa and clover. Milk from pasture-grazed animals yields cheeses that are rich in color and slightly herbacious in flavor. Studies show grass-fed cheese is very high in conjugated linoleic acid, or CLA, a potent cancer fighter.