cheeseunderground cheese, cheesetopia, Wisconsin cheese

When Cheesetopia Sells Out Quickly: Avoiding Hate Mail

So if you’ve tried to purchase tickets to Cheesetopia lately, you’re well aware the event sells out quickly every year. This year was an all-time record – Cheesetopia Minneapolis sold out in seven hours. Yeehaw!

Of course, successful events are amazing, but the resulting hate emails, voicemails, texts and actual postage-stamped letters from people complaining they didn’t get tickets is a little depressing. 

That’s why this morning, I posted on Facebook an opportunity for folks to win tickets to Cheesetopia. Every day between now and April 3, all you have to do is visit the Cheesetopia website, review the amazing list of 45 artisan cheesemakers and food producers who are attending, and then comment on the Facebook post by telling me who you’re most looking forward to meeting, and why. In return, I promise to reply to your comment and practice my stand-up comedy skills. I’ll pick one winner every day for 11 days. It’s a win-win!

Click here to enter and comment on the newest post. If you already have tickets, or need a good smile, take a read through the comments – it’s so nice to see people looking forward to meeting their favorite cheesemakers. It’s nice to see cheese making people happy.

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Cheesetopia Minneapolis: Advance Tickets on Sale January 17

On Sunday, April 9, more than 40 of the best artisan cheesemakers and food producers from seven states will gather in Minneapolis for my third annual Cheesetopia from Noon to 4 pm. A heads up: advance tickets are going on sale exclusively to members of Wisconsin Cheese Originals starting Tuesday, January 17 at 9 am CST.

What is Cheesetopia? Well, it’s where the best artisan and farmstead cheesemakers and food producers from around the Midwest (and beyond) sample and sell 150+ artisan cheeses and foods, attendees enjoy an open bar with free wine, beer and soda, and Fabulous Catering from Minneapolis serves amazing appetizers using local ingredients.

Tickets are $75. Only 500 tickets will be sold.

Cheesetopia 2017 is presented by Roth Cheese and Wisconsin Cheese Originals inside Aria, one of the most beautiful structures in the Minneapolis Warehouse Historic District, listed on the National Register of Historic Places. With its soaring original brick walls, cavernous ceilings and crystal chandeliers, the home to Cheesetopia 2017 combines old world elegance with new world chic. Aria is indeed the perfect backdrop to one of the largest ever gatherings of artisan cheesemakers and food producers in the United States.

All attendees will receive a complimentary insulated shopping/lunch bag for their purchases, courtesy of the Wisconsin Milk Marketing Board and the dairy farmers of Wisconsin. Score!

In addition, this year, a very limited number of VIP tickets that include access to skyloft Balcony Lounges will be available only to members of Wisconsin Cheese Originals for $125 each. VIP Balcony Lounges offer a bird’s eye view of Cheesetopia: the perfect place to watch the action from above, get away from the crowd and enjoy a drink with friends.

This event sells out fast. If you’d like to guarantee tickets, consider supporting artisan cheesemakers by joining Wisconsin Cheese Originals for just $35 per year. Membership provides a backstage pass to tours, cheesemaker dinners, classes and events, with all membership dues supporting artisan cheesemakers through scholarships and promotional events. Join here.

Arriving the night before? Join me and the Minnesota League of Cheesemakers for a fun Curd Nerd Trivia Contest at the Renaissance Hotel Minneapolis at 7 pm on Saturday, April 8. Tickets: $25, includes snacks and beverages with cash bar. Prizes for top two teams! Tickets also go on sale January 17.

Wondering who will be sampling and selling at Cheesetopia? You can plan to meet and talk shop with the cheesemaker, producer, owner or senior representative of every company:

  • Alemar Cheese Company, Mankato, Minnesota – Cheesemaker Craig Hageman sampling Bent River Camembert, Blue Earth Brie & Good Thunder Washed Rind
  • Ames Farm Honey, Delano, Minnesota – Artisan Josh King and Owner Brian Fredericksen sampling Single Source Raw Honey
  • Baker’s Field Flour & Bread, Minneapolis, Minnesota – Owner & Head Miller Steve Horton sampling an assortment of Naturally-Leavened Breads, made with flour that is stone-milled from local, organic grains
  • Bleu Mont Dairy, Blue Mounds, Wisconsin – Cheesemaker Aaron Peper sampling Bandaged Cheddar, Big Sky Grana & Cestino Pecora
  • Burnett Dairy Cooperative, Grantsburg, Wisconsin – Kris Henning and Gloria Johnson sampling Wood River Creamery Alpha’s Morning Sun in various flavors, Burnett String Cheese in various flavors & Burnett Dairy Whips
  • Caprine Supreme, Black Creek, Wisconsin – Cheesemaker and Owners Todd & Sheryl Jaskolski sampling Goat Milk Cheese Curds, Mild Cheddar, Lavender Jack, Creamy Parm, Goat Milk Brie, Feta, Gouda & Roh Kase
  • Carr Valley Cheese, LaValle, Wisconsin – Sampling Goat Butter, Menage Butter, Spicy Beer Spread, Aged Asiago Spread, Menage, Airco, Marisa, Cranberry Chipotle Cheddar, Wildfire Blue & Sweet Vanilla Cardona
  • Caves of Faribault, Faribault, Minnesota – Cheese Plant Manager Jill Ellingson sampling St. Pete’s Select Blue Cheese, Fini Cave Aged Cheddar and Winterfest Blues & Brews Blue Cheese
  • Cedar Grove Cheese, Plain, Wisconsin – Meet Master Cheesemaker Bob Wills and sample a variety of artisan cheeses
  • Cosmic Wheel Creamery, Clear Lake, Wisconsin – Cheesemaker Rama Hoffpavir sampling Circle of the Sun, Antares & Moonglow
  • Crave Brothers Farmstead Cheese, Waterloo, Wisconsin – Beth & Karl Crave sampling Marinated Fresh Mozzarella, Mascarpone, Farmer’s Rope String Cheese, Cheddar Cheese Curds & Jalapeno Cheddar Cheese Curds
  • Deer Creek Cheese, Sheboygan, Wisconsin – Representative Kayla Immel sampling Deer Creek 1-Year Cheddar, 3-Year Cheddar, 5-Year, Cheddar, 7-Year Cheddar, Vat 17, The Fawn, The Stag, The Rattlesnake, The Robin, The Doe, The Blue Jay & The Imperial Buck
  • Edelweiss Creamery, Monticello, Wisconsin – Master Cheesemaker Bruce Workman sampling Butterkase, Havarti, Dill Havarti & Muenster
  • Emmi Roth USA, Monroe,Wisconsin – Cheesetopia’s Marquee Sponsor sampling Prairie Sunset, Grand Cru Original, Grand Cru Reserve, Grand Cru Surchoix, Roth Private Reserve, GranQueso & Sriracha Gouda
  • Fortune Gourmet, Bensenville, Illinois – Gourmet Buyer James Croskey featuring a fun “Big Cheese Competition” with Cheddar Tasting, Guess the Weight, Cheese Identification & Guess the Retail Price
  • Hidden Springs Creamery, Westby, Wisconsin – Cheesemaker Brenda Jensen sampling fresh Driftless in various flavors, Wischago, Ocooch Mountain, Vernon County Renegade, Bohemian Blue, Bad Axe, Timber Coulee & Meadow Melody
  • Idyll Farms, Bloomfield Hills, Michigan – Cheesemaker Melissa Hiles and Owner Amy Spitznagel sampling multiple flavors of Idyll Pastures, multiple flavors of Spreadable Idyll Pastures, Mont Idyll, Idyllweiss, Idyll Gris & Camembert
  • Jacobs & Brichford Farmstead Cheese, Connersville, Indiana – Cheesemaker Leslie Jacobs & Maize Jacobs-Brichford sampling Everton, Everton Premium Reserve, Tomme de Fayette, Briana & Briana with Truffles
  • LaClare Farms Specialties, Pipe, Wisconsin – Cheesemaker Katie Fuhrmann sampling Evalon, Martone, Chandoka, Raw Milk Goat Cheddar, Goat Cheddar & Goat Pepperjack
  • Landmark Creamery, Albany, Wisconsin – Cheesemakers Anna Landmark and Anna Thomas Bates sampling Anabasque, Petit Nuage, Pecora Nocciola, Tallgrass Reserve & Pipit
  • Lone Grazer Creamery, Minneapolis, Minnesota – Cheesemaker Rueben Nilsson sampling Grazier’s Edge, Hansom Cab & Northeazy
  • Marieke Gouda, Thorp, Wisconsin – Cheesemaker Marieke Penterman sampling Marieke Gouda Smoked, Marieke Gouda Truffle, Marieke Gouda Cumin, Marieke Golden & Marieke Gouda Young
  • Martha’s Pimento Cheese, Milwaukee, Wisconsin – Cheesemaker Martha Davis Kipcak sampling Martha’s Pimento Cheese Mild, Martha’s Pimento Cheese with Jalapeno & Martha’s Pimento Cheese with Chile de Arbol
  • Olive on Tap, Minnetonka, Minnesota – Owners Rebecca & Don Bouchier sampling Artisan Blended Olive Oils, Balsamic Vinegars, Tapenade, Artichokes in Merlot, Muffaletta, Asiago Parmesan Cheese Dip, Bruschetta Toppings, Honey Mustards, Balsamic Jams, Italiano Antipasto & Bread Dipping Seasonings
  • Organic Valley, LaFarge, Wisconsin – Master Cheesemaker Carie Wagner sampling Organic Valley cheeses
  • Potter’s Crackers, Madison, Wisconsin – Owner Nancy Potter sampling a variety of Potter’s Crackers, Potter’s Crisps and Potter’s Oyster Crackers
  • Quince and Apple, Madison, Wisconsin – Owners Clare & Matt Stoner Fehsenfeld sampling a variety of small-batch preserves, including: Figs and Black Tea, Pear with Honey and Ginger, Peach Chamomile, Raspberry Rose & Tart Cherry and White Tea
  • Red Barn Family Farms, Appleton, Wisconsin – Meet Owner Paula Homan and taste a variety of artisan cheeses
  • Red Table Meat Company, Minneapolis, Minnesota – Owner & Salumiere Mike Phillips sampling Mortadella, Pancetta, Lonza, and Large Caliber Salami.
  • Redhead Creamery, Brooten, Minnesota – Cheesemaker Alise Sjostrom sampling Lucky Linda Clothbound Cheddar, Little Lucy Brie & North Fork Whiskey Washed Munster
  • Rochdale Farms, Minneapolis, Minnesota – President Mary Bess Michaletz sampling Hand Rolled Butter, Yogurt, Goat Cheddar & Organic Cheeses
  • Roelli Cheese, Shullsburg, Wisconsin – Master Cheesemaker Chris Roelli sampling Dunbarton Blue & Red Rock
  • Sartori Company, Plymouth, Wisconsin – Master Cheesemaker Pam Hodgson sampling Extra Aged Goat Cheese, MontAmore, SarVecchio Parmesan, Chipotle BellaVitano, Rosemary & Olive Oil Asiago
  • Saxon Creamery, Cleveland, Wisconsin – Cheesemaker Eric Steltenpohl sampling Big Ed’s Gourmet Cheese Spread, Asiago Fresca Gourmet Cheese Spread, Pastures English Style Cheddar, Big Ed’s Smokehaus Gouda, Big Ed’s Gouda & Snowfields Aged Butterkase
  • Schuman Cheese, Fairfield, New Jersey – Representatives Catherine Thornton, Jim Gregori and Neil Cox sampling Cello Hand Crafted Asiago, Cello Artisan Parmesan, Cello Copper Kettle Parmesan, Cello Traditional Romano, Cello Italian Style Fontal, Cello Whisps & Cello Mascarpone
  • Sheep Dairy Association of Wisconsin – sampling a variety of Wisconsin sheep milk cheeses
  • Shepherd’s Way Farms, Nerstrand, Minnesota – Cheesemaker Jodi Ohlsen Read and Shepherd Steven Read sampling Friesago, Big Woods Blue, Hidden Falls & Shepherd’s Hope
  • Springside Cheese, Oconto Falls, Wisconsin – Cheesemaker Nathan Hintz sampling Bandaged Cheddar, Krakow & Pueblo Jack
  • Treat Bake Shop, Milwaukee, Wisconsin – Owner Sarah Marx Feldner sampling Spiced & Candied Nuts
  • Uplands Cheese, Dodgeville, Wisconsin – Cheesemaker Andy Hatch sampling Pleasant Ridge Reserve
  • Vermont Creamery, Websterville, Vermont – Representative Michele Haram sampling St. Albans, Bonne Bouche, Bijou & Cranberry Orange Cinnamon Chevre
  • Widmer’s Cheese Cellars, Theresa, Wisconsin – Meet Master Cheesemaker Joe Widmer and taste a variety of artisan cheeses
  • Yellow River Dairy, Monona, Iowa – Owners Don & Pat Lund sampling goat cheeses
cheeseunderground cheese, cheese festival, cheesetopia, roth cheese, Wisconsin cheese

It’s Official: Chicago Loves Artisan Cheese

Chicago officially loves artisan cheese. With still six weeks until the second annual Cheesetopia festival, only 60 of 500 tickets remain. That means if you want to talk shop with 40 cheesemakers, sample their wares and buy their cheeses, you may want to act now, because this baby’s going to sell out soon, and no tickets will be sold at the door.

What is Cheesetopia? Well, it’s what happens when I spend a little time daydreaming and start bouncing event ideas off my husband while he’s working on his laptop on the sofa next to me. Together, we come up with a one-day event that last year sold out in Milwaukee, is this year very close to selling out in Chicago, will move to Minneapolis in 2017, and after that, to a major city either east or west. After that, who knows?

Each year, our goal is to bring the best artisan and farmstead cheeses from the surrounding region to the heart of a different American city so urban folks can meet, greet, sample and purchase cheese from small batch artisan producers they otherwise might never have the chance to meet.

This year in Chicago on Sunday, April 10 from Noon to 4 p.m., attendees will ride one of the oldest, largest elevators in the city (it’s so big, it has a built-in bar & chandelier) to the top floor of the Bridgeport Art Center, home to the former Spiegel Catalog Warehouse. This historic, renovated building features a Skyline Loft with original timber construction, exposed brick, an unparalleled view of the Chicago skyline, and tables full of artisan cheeses to sample.

New this year, tickets include open bar with complimentary wine, beer and soda. Onsite parking is also included in ticket price. Tickets are $75 and are on sale by clicking here.

An absolute HUGE thanks to Roth Cheese, who stepped up this year to be Cheesetopia’s Marquee Sponsor. The event would not be possible without their support. Thank you!!

So who all will be there? Well, so far, participating cheesemakers & artisans include:

Alemar Cheese Company, Mankato, MN – Cheesemaker Craig Hageman sampling Bent River Camembert, Blue Earth Brie & Good Thunder Washed Rind

Ames Farm Honey, Delano, MN – Artisans Josh King and Brian Fredericksen sampling Single Source Raw Honey & Blooming Prairie Creamed Raw Honey

Artisan Cheese Exchange, Sheboygan, WI – Kayla Immel sampling Deer Creek 1-Year, 3-Year, 5-Year, 7-Year, Vat 17, Fawn, Stag, Rattlesnake, Robin, Doe & Blue Jay

Afro Fusion Cuisine, St. Francis, WI – Sampling African & Jamaican Chutneys, Sauces, Marinades & Gourmet Sausages

Burnett Dairy Cooperative, Grantsburg, WI – Nicki Peterson sampling Wood River Creamery Alpha’s Morning Sun in various flavors, Burnett Dairy Pepperoni String Cheese & Burnett Dairy String Whips

Caprine Supreme, Black Creek, WI – Cheesemaker Todd Jaskolski debuting a new cow’s milk cheese

Carr Valley Cheese, LaValle, WI – Beth Wyttenbach sampling Wildfire Blue, Porto Duet, Red Abbot, Billy Blue & Caso Bolo Mellage

Caves of Faribault, Faribault, MN – Cheesemaker Jacob Huffman sampling St. Pete’s Select Blue Cheese, Amagorg Gorgonzola, Fini Cave Aged Cheddar & St. Mary’s Grassfed Gouda

Cedar Grove Cheese, Plain, WI – Master Cheesemaker Bob Wills sampling 8-Year Organic Cheddar, Donatello, Quark & Double Cream Colby

Cesar’s Cheese, Random Lake, WI – Cheesemakers Cesar & Heydi Luis sampling La Pinta & Bandaged Cheddar

Crave Brothers Farmstead Cheese, Waterloo, WI – Cheesemaker George Crave sampling Marinated Fresh Mozzarella, Better Cheddar Cheese Curds, Mascarpone & Farmers Rope

Creme de la Coulee Artisan Cheese, Madison, WI — Cheesemaker Bill Anderson sampling Saint Jenifer, Coulee Camembert, Leopold & Alpine Select

Emmi Roth USA, Monroe, WI – Cheesemaker Marc Druart sampling Roth’s Private Reserve, GranQueso, Prairie Sunset, Buttermilk Blue & Grand Cru

Fortune Fish & Gourmet, Bensenville, IL — James Croskey sampling Hook’s Little Boy Blue, Hook’s Truffle Cheddar, Hook’s Parmesan, Nordic Creamery Grumpy Goat, Nordic Creamery Cinnamon Butter & Nordic Creamery Cultured Butter

Hidden Springs Creamery, Westby, WI – Cheesemaker Brenda Jensen sampling Driftless in Honey, Basil & Natural flavors, Ocooch Mountain, Manchego, Feta, Cheddar & Bad Axe

Jacobs & Brichford Farmstead Cheese, Connersville, IN – Farmer Maize Jacobs-Brichford sampling Everton & Briana

LaClare Farms Specialties, Malone, WI – Cheesemaker Katie Fuhrmann sampling Chandoka, Evalon, Martone, Chevre, Raw Cheddar, Fondy Jack & Goat Cheddar

Landmark Creamery, Albany, WI – Cheesemakers Anna Landmark and Anna Thomas Bates sampling Anabasque, Petit Nuage & Pecora Nocciola

Lone Grazer Creamery, Minneapolis, MN – Cheesemaker Rueben Nilsson sampling Grazier’s Edge, Hansom Cab & Northeazy Tomme

Ludwig Farmstead Creamery, Fithian, IL – Cheesemaker Adrian Buff sampling Vermilion River Blue, Sangamon Double Cream, Kickapoo, Traditional Dutch Gouda, Jake’s Wheel, Jake’s Habanero, Jake’s Dutch Garden Herb, White Cheddar Cheese Curds, Herb Cheese Curds & Spicy Cheese Curds

Marieke Gouda, Thorp, WI – Cheesemaker Marieke Penterman sampling Marieke Mature Gouda, Truffle Gouda, Golden & Cumin Gouda

Martha’s Pimento Cheese, Milwaukee, WI – Cheesemaker Martha Davis Kipcak sampling Martha’s Pimento Cheese, Martha’s Pimento Cheese with Jalapeno, Martha’s Pimento Cheese with Chile de Arbol

Montchevre-Betin Inc, Belmont, WI – Cheesemaker Jean Rossard sampling Flavored Fresh Goat Cheeses, Bucheron Brie, Goat Cheddar & Boat Blue

Nduja Artisans Salumeria, Chicago, IL – Artisan Antonio Fiasche sampling Nduja, Salame di Manzo, Finocchiona, Nostrano & Cacciatorini Piccanti

Organic Valley, LaFarge, WI – Master Cheesemaker Carie Wagner sampling Kickapoo Blue & Grass Milk Sharp Cheddar

Pasture Pride Cheese, Cashton, WI – Mary Bess Michaletz sampling Juusto, Natural Valley Goat Cheeses, Farmhouse Kitchens Hand Rolled Butter & Butter Crunch

Ponderosa Farmstead Cheese, Kewaunee, WI – Sampling a variety of classic Wisconsin cheeses

Potter’s Crackers, Madison WI – Artisan Nancy Potter sampling Cranberry Hazelnut Crisps, Caramelized Onion Crakcers, Herbes de Provence Crackers & more

Prairie Fruits Farm & Creamery, Champaign, IL – Cheesemaker Leslie Cooperband sampling Chevre Frais, Moonglo, Little Bloom on the Prairie & Black Goat

Quince & Apple, Madison, WI — Artisan Matt Stoner Fehsenfeld sampling an array of small batch preserves

Red Barn Family Farms, Appleton, WI – Owners Terry & Paula Homan sampling Cupola American Original Cheese, 5-Year Heritage Weis, Heritage White Cheddar, Edun New Zealand Style Raw Milk Cheddar & Red Barn’s newest Alpine-style cheese

Redhead Creamery, Brooten, MN – Cheesemaker Alise Sjostrom sampling Lucky Linda Aged Cheddar, Little Lucy Brie & North Fork Whiskey Washed Munster

Roelli Cheese, Shullsburg, WI – Master Cheesemaker Chris Roelli sampling Dunbarton Blue & Red Rock

SA Braai, Wauwatosa, WI – Artisan Matthew Devan sampling SA Braai Mild Chutney & SA Braai Sweet Chutney

Sartori Company, Plymouth, WI – Master Cheesemaker Pam Hodgson sampling Classic Montamore, SarVecchio Parmesan, Raspberry BellaVitano, Rosemary & Olive Oil Asiago & Limited Edition Extra-Aged Goat

Saxon Creamery, Cleveland, WI – Cheesemaker Tate Struve sampling Big Eds Gouda, Asiago Fresca, Snowfields Butterkase & Saxony Alpine

Smoking Goose Meatery, Indianapolis, IN – Kate Langdon sampling Saucisson Rouge, Pancetta Tesa, & Smoked Duck, Pear and Port Sausage.

Springside Cheese, Oconto Falls, WI – Cheesemakers Wayne & Nathan Hintz sampling Bandaged Cheddar, Krakow, Pantaleo Green Jack & Cheese Curds

Standard Market, Westmont, IL – Affineur David Rogers & Alyssa Stone sampling Cave Aged Chandoka by LaClare Farms, Cave Aged Tomme de Nena by Kenny’s Farmhouse & Cave Aged Pauline by Kenny’s Farmhouse

Treat Bake Shop, Milwaukee, WI – Artisan Sarah Marx Feldner sampling Spiced & Candied nuts all made by hand in small batches

Tulip Tree Creamery, Indianapolis, IN – Cheesemaker Fons Smits sampling Trillium, Foxglove, Tigerlily, Snapdragon, Dutchman’s Breeches, Fromage Frais, Haymaids, Larkspur & Beer Cheese

Uplands Cheese, Dodgeville, WI – Cheesemaker Andy Hatch sampling Pleasant Ridge Reserve

I’m super proud of this list of amazing artisan producers and can’t wait to see them all in one room at one time. I hope you’ll join me on April 10!

cheeseunderground cheese, cheesetopia, Wisconsin cheese, wisconsin cheese originals

CheeseTopia Debuts in Milwaukee April 12 – Tickets on Sale Soon!

Exciting news, cheese peeps. Today I announced that CheeseTopia, a new one-day traveling festival that aims to bring the best of the Midwest’s farmstead and artisan cheeses to the heart of the city, officially debuts in Milwaukee on April 12.

Tickets are $25 and go on sale to the public on Feb. 24 at 10 a.m. Members of Wisconsin Cheese Originals may purchase tickets one week earlier. All tickets will be sold in advance.

The event will take place inside the Pritzlaff Building, a renovated warehouse in the Historic Third Ward of Milwaukee. More than 20,000 square feet of floor space will be filled with cheesemaker and artisan food tables surrounded by carved wooden beams, industrial age columns, Victorian era arched windows and gritty cream city brick. Year two of the festival will be in Chicago, while year three is set to take place in Minneapolis.

The goal of CheeseTopia is to bring the best of Midwest artisan and farmstead cheese to the heart of major cities by offering attendees the opportunity to sample and purchase cheese from 40 cheesemakers and local artisans from the Great Lakes Region, including Wisconsin, Minnesota, Illinois and Iowa. The festival will be open from Noon to 4 p.m.  and offer a fun open marketplace atmosphere with cheese samples and a cash bar.

Here’s a list of participating cheesemakers, with more likely to be added in the next week or two:

  • Alemar Cheese Company, Mankato, MN
  • Burnett Dairy Cooperative, Grantsburg, WI
  • Capri Cheese, Blue River, WI
  • Caprine Supreme, Black River, WI
  • Carr Valley Cheese, LaValle, WI
  • Clock Shadow Creamery, Milwaukee, WI
  • Crave Brothers Farmstead Cheese, Waterloo, WI
  • Crème de la Coulee Artisan Cheese, Madison, WI
  • Emmi Roth USA, Monroe, WI
  • Harmony Specialty Dairy Foods, Stratford, WI
  • Hidden Springs Creamery, Westby, WI
  • Holland’s Family Cheese, Thorp, WI
  • Klondike Cheese, Monroe, WI
  • Koepke Family Farms, Oconomowoc, WI
  • LaClare Farms Specialties, Malone, WI
  • Landmark Creamery, Albany, WI
  • Ludwig Farmstead Creamery, Fifthian, IL
  • Maple Leaf Cheese, Monroe, WI
  • Marcoot Jersery Creamery, Greenville, IL
  • Martha’s Pimento Cheese, Milwaukee, WI
  • Montchevre-Betin Inc, Belmont, WI
  • PastureLand, Belleville, WI
  • Prairie Fruits Farm, Champaign, IL
  • Roelli Cheese, Shullsburg, WI
  • Sartori Company, Plymouth, WI
  • Saxon Creamery, Cleveland, WI
  • Springside Cheese Corp, Oconto Falls, WI
  • Tea-Rose Toggenburgs, Custer, WI
  • The Artisan Cheese Exchange, Sheboygan, WI
  • Treat Bakehouse, Milwaukee, WI
  • Uplands Cheese, Dodgeville, WI

While many of these artisans will sell their products, farmer’s market style, those who don’t have the opportunity to make cheese available for purchase from Larry’s Market. Owners Steve Ehlers and Patty Peterson will set up tables of cheeses for sale at CheeseTopia, bringing a slice of their Brown Deer market to the heart of the city. Thank you, Larry’s Market!

In addition, breakout seminars will take place in separate meeting spaces inside the Pritzlaff Building, which was constructed in 1875 and just recently renovated. Seminar topics will be announced next week. Stay tuned!

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CheeseTopia: Bringing Artisan Cheese to the Heart of the City

It’s official: you can book April 12, 2015 on your calendars for the First Annual CheeseTopia, a new one-day cheese festival I’ll be planning each year for the next three years. Year one will be at the Pritzlaff Building, a renovated warehouse in the Historic Third Ward of downtown Milwaukee, Year two will be in Chicago, and Year 3 in Minneapolis.

After retiring the annual Wisconsin Cheese Originals Festival in 2013, I still wanted to do an event to highlight our amazing artisan cheesemakers, but I knew I wanted it to be something different.

CheeseTopia aims to bring the best of Midwest artisan and farmstead cheese to the heart of the city by offering up to 700 attendees the opportunity to sample and purchase cheese from more than 50 cheesemakers from the Great Lakes Region, including Wisconsin, Minnesota, Illinois, Iowa and Michigan. The festival will be open from Noon to 4 p.m. on a Sunday and offer a fun open marketplace atmosphere with cheese samples and a cash bar.

I’ll also be asking several favors from long-time cheese industry friends to help me build two large edible displays of cheese to compliment the hundreds of cheese samples available from cheesemakers. While many artisans will sell their products, farmer’s market style, those who don’t will have an opportunity to have them available for purchase from Larry’s Market, which will set up a beautiful table of cheeses for sale at the event. Thank you Steve Ehlers and Patty Peterson!

In addition, several breakout seminars will take place in separate meeting spaces inside the Pritzlaff Building, which was constructed in 1875 and just recently renovated. More than 20,000 square feet of floor space will be filled with cheesemaker tables surrounded by carved wooden beams, industrial age columns, Victorian era arched windows and gritty cream city brick. This is a building you truly need to step inside and appreciate.

Tickets will likely cost $25 and will go on sale after the first of the year. As always, faithful members of Wisconsin Cheese Originals will have first chance to purchase entry and sign up for seminars, which I expect may sell out before the event is opened to the public.

Thank you in advance for supporting our artisan and farmstead cheesemakers and I look forward to seeing you all in April in Milwaukee!