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Four Years Later

Happy day, cheese fans. In calendar news, I just realized that four years ago this month I started writing about Wisconsin cheese here on Cheese Underground. About 260 posts later, one might wonder if I’m in danger of running out of material.

Nope.
In fact, there’s so much going on today that you’re going to have to settle for a Monday mash-up. Here’s the scoop, people:
Edible Madison to Launch in June: one of my favorite people, Jamie Johnson of Soldiers Grove, Wis., has launched her own company and magazine, celebrating the food of southern Wisconsin. Way to go, Jamie! Edible Madison will be a quarterly publication focusing on our region’s food and agriculture and will feature stories about local farmers, food producers, chefs, food educators and forward-thinking organizations that are behind the region’s dynamic local food movement. In exciting news, I’ll be writing a regular Wisconsin cheese column starting with the Fall issue, and a launch party is being set for June at Fromagination in Madison. Whoo-hoo!
Red Barn Family Farms Heritage Weis Cheddar: another one of my favorite people, Dr. Terry Homan, the veterinarian who started his own milk bottling company called Red Barn Family Farms, is now producing a great-tasting Cheddar. Called Heritage Weis, it’s a true cheddar that’s hand-milled and cloth-wrapped made by the folks at Springside Cheese Factory in Oconto Falls, Wis. It’s mostly available in Wisconsin — see a list of retail locations. Dr. Homan is the founder of the Red Barn Rules — a list of animal care rules that farmers supplying milk to Red Barn must follow. These rules go above and beyond the American Human Association certification, so you know the milk that goes into Heritage Weis is coming from happy cows.
Carr Valley Cooking School: A series of nine cooking classes at Carr Valley Cheese in Sauk City kicked off this month. Classes are a great chance to meet your favorite chefs, and taste their creations using Carr Valley cheeses. Each class costs $45 and is well worth the price. I’m signed up for the May 20 “To Dream or Not to Dream” class with Chef Jason Gorman of The Dream Dance restaurant in Milwaukee. We’ll be getting “A New Perspective on Steak and Cheese.” Yum – my two favorite food groups. More info or sign up here.
Kelley Country Creamery to Host Grand Opening on June 19 — I’ve been waiting for this date to be announced and you can bet I’ll be there. The Kelley family will open the doors of their farmstead ice cream factory on Saturday, June 19 with farm tours, free samples and kids’ activities. Karen and Tim Kelley, and their five children, operate a 200-acre farmstead dairy near Fond du Lac, Wis., and milk 65 Holsteins. That milk is being readied to turn into amazing ice cream in such flavors as Kelley’s Irish Cream, Karen’s Crazy Cake, Pitch Fork Pistachio and Country Bumpkin Pumpkin. Stay tuned for more info, but save the date now.
And that’s the news for this Monday. See what I mean about never running out of material? There’s just too much stuff going on in America’s Dairyland.
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