What started out as a small gathering of Wisconsin artisan cheesemakers talking about affinage has now turned into a full-fledged movement!

A meeting next Wednesday, in which we invited David Gremmels, president of The Rogue Creamery in Central Point, Oregon, to guest speak on affinage, has now mushroomed into a 40-person sit-down dinner event at Harvest, a Madison restaurant well-known for serving Wisconsin artisan cheeses.

Owner Tami Lax and chef Justin Carlisle are creating a menu especially for the cheesemaker meeting – I’m hedging my bets on a kick-butt cheese platter. It’s always fun to eat a bunch of artisan cheeses with a group of artisan cheesemakers – they are never shy with their opinions on the competition!

Stay tuned for any exciting news from the event – I have a feeling this is the start of something big.