Sara Hill did a splendid and informative presentation Sunday night with 6 Sprecher beers and 12 cheeses. Hefe Weiss -- Saxon Creamery Big Eds and Widmers Brick Spread Amber Ale -- Crescenza and Cedar Grove Mona Mai Bock -- Sartori Pastoral and Carr Valley Casa Bolo IPA2 -- Marieke Aged Gouda and Hemmings Peppercorn Abbey …
Brunkow
Go Huskers! Nebraska native and cheesemaker Joe Burns makes fantastic artisan in southwestern WI at Brunkow. Since 1899, the Brunkow's have been making cheese using milk from 24 farms, half of them are Amish. The majority of cheese is sold at Chicago's farmers market. Joe also uses 5000 pounds of milk to make artisan cheese …
Carr Valley — Sid Cook
Master Cheesemaker Sid Cook holds four Masters in cheesemaking to include cheddar, fontina, and two mixed milk. He has been making cheese for the fourth generation of his family for the last 45 years; approximately 80 varieties. He operates three cheese factories and seven cheese stores in Wisconsin, most near La Valle as well as …
Wisconsin Milk Marketing Board
This afternoons two hour seminar on the cheese industry also featured a 6 course cheddar tasting. The average farm in Wisconsin has 100 cows with only one large corporate farm although some families own more than one farm. Americans consume over 32 pounds if cheese a year, far behind the smaller country of Greece which …
Crave Brothers
Thomas, Charles, Mark and George Crave each take of a certain part if the farm responsibility. Over 1700 acres and 1200 cows produce 100000 pounds of milk daily also producing 10000 pounds of cheese daily. Milking takes place three times a day, 24 hours a day, every day. The milk is stored in tanks and …
Widmer’s
The Widmer family started making cheese in 1905. In 1922, Joe Widmer's grandfather purchased the site of today's home to Widmer cheese in Theresa WI. Back then there were about 130 cheesemakers in the county. Now there are about 130 in the whole state. The American original Brick cheese was started here to please the …
Roth Kase
Partners with the Swiss company Emmi, Roth Kase has over 40 cheeses but are most known for the gruyeres. We tried seven today after an extensive tour. The Grand Cru Surchoix was the favorite with the Le Gruyere Reserve a close second. The fondue and imported Kirsch for lunch were superb.
Maple Leaf and Edelweiss
Two of the 49 master cheesemakers are here in Somerset, Jeff Wideman and Bruce Workman. Aged cheddar in 28# wheels and Gouda, Havarti, Swiss, and Muenster. Edelweiss makes an artform of Emmenthaler in 180# wheels. They use the Graziers Coop that only works with pure pasture cows that have one and a half acre each …
WI Cheese Trade Show Part 2
Monday Afternoon Continued... Holland Family Cheese -- farmstead milk, cheese is made within 5 hours of milking from 750 cows but only 12% of the milk is used for cheese. Average 40 wheels of cheese a day, 4 days a week. From Holland farmers who moved here to buy a dairy since it was more …
Wisconsin Cheese Trade Show
Monday Ten cheesemakers presented in rotating group of guests for 10+ minutes each. A 'speed dating' with the cheesemaker but very intimate and personal. Arla Foods -- Saga, Blues, Brie and Gouda Belgioiso -- all the milk travels within 30 miles of the plant BlueMont Dairy -- bandaged cheddar almost two years old, finished in …
Chef John Brand 