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.