Terry Woods has done it all. He’s taught scuba diving, worked with computers and learned to fly airplanes and helicopters. In addition, in 2015, he became a licensed cheesemaker in Wisconsin. Terry and his wife of 43 years, Denise, lived on an old dairy farm for decades but had never milked a cow. So, he decided to buy one and started milking by hand. That was the start of Highfield Farm Creamery, where the couple now runs the state’s smallest milking parlor and sells handcrafted curds and cave-aged cheeses. From summer to winter cheddars and washed-rind varieties, we definitely think Highfield Farm Creamery should be on your to-try list.