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Episode 14: Cheese Caves in Sotres de Cabrales, Spain
High up in the Picos de Europa mountains in the autonomous community of Asturias, lies the tiny parish of Sotres de Cabrales, Spain. The nearest school or grocery store is 45 minutes away, and the number of sheep and cows grazing on alpine pastures vastly exceeds the hamlet’s human population. There is a saying in the municipality of Cabrales that the higher the village, the better the cheese. And in Sotres de Cabrales, elevation 3,368 feet, there is a feeling that indeed, some of the best...
Episode 13: Starting from Scratch: Door Artisan Cheese Company
Imagine building a brand new artisan cheese factory. You’ve made your very first batch of cheese, and just days later, opened a shiny new retail store. It’s the beginning of a busy tourist season in Door County, Wisconsin. Customers are flowing in, eager to see a state-of-the art factory, cheese market, restaurant and wine counter. You’ve got cases filled with nearly a hundred different cheeses, charcuterie from around the world, and specialty food items for sale. But everyone wants one...
Episode 10 - Seasonal Milk, Seasonal Cheese at Uplands
Located on scenic Highway 23 between Dodgeville and Spring Green, Wisconsin, Uplands Cheese is one of the best known farmstead cheese plants in the nation. Its flagship cheese, Pleasant Ridge Reserve, is the only cheese in America to ever win both the U.S. Championship Cheese Contest and take Best in Show – three different years – at the American Cheese Society Judging Competition. Uplands is run by business partners Scott Mericka and Andy Hatch. Scott is the herdsman and Andy is the...
Episode 7 - The Future of North Hendren Cooperative Dairy
This week, I visited small town Wisconsin and talked with two dairy farm families, both milking small herds of just 60 cows, and who for decades, have shipped their milk to the local cheese factory: North Hendren Cooperative Dairy, near Willard. There’s just one problem. In January, the buyer who purchased their blue cheese for years ended their contract. The folks at North Hendren went from making 2.2 million pounds of blue cheese last year to less than 75,000 pounds so far in 2017. And...
Episode 5 - Candied Cheddar at Roelli Cheese
Cheddar cheese - Wisconsin’s claim to fame. Nearly half of all cheese plants in America’s Dairyland produce cheddar, whether it’s in huge, 640-pound commodity blocks destined to be cut up and sold in big box grocery stores, or in smaller - but still heavy - 40-pound blocks meant to be aged and sold in specialty shops. Some cheesemakers even craft cheddar in 22-pound waxed daisy wheels, or in smaller, 18-pound wheels wrapped in linen and then covered in lard and aged in a cellar for a year...
Episode 4 - Why You Need to Move to Wisconsin — Fresh, Squeaky Cheese Curds
Friday fish fries, Jell-O salads, beer and brats: these are all foods that scream Wisconsin. But is there anything that defines America’s Dairyland better than a squeaky, fresh cheese curd? Travel the state from north to south or east to west, and you’re likely to find half pound bags of fresh cheese curds on the counter of every gas station and grocery store between Madison and Minocqua. Of the state’s 129 cheese plants, at least 45 factories make and sell fresh squeaky cheese curds at...