Midwestern Cheeses
A majority of the cheesemaking plants in the United States are located in the Midwest;
Wisconsin alone boasts more than one hundred creameries. Some cheese experts claim
the best cheese made in America comes from this region. Why are Midwestern cheeses so
good? One reason is that grass grows well there, so cows can graze year-round. The milk
of grass-fed cows has a distinctive, earthy flavor. In addition, limestone rock is prevalent
in the Midwest. When water flows through limestone, the limestone filters iron out of the
water, resulting in a sweeter taste. Cows drink this water and eat grass nourished by the
water, so they produce sweeter milk.
What is the main idea of the passage?
Because of conditions in the Midwest, cheeses produced there have a
distinctive, sweet taste.
Because grass grows well in the Midwest, cows' milk from the region has a
distinctive taste.
When water is filtered through limestone, it takes on a sweet taste.