In the first week of November, I traveled to Madison, Wisconsin for the Second Annual Wisconsin Cheese Festival. Retailers and cheesemakers from across the state massed at Monona Terrace, a convention center designed by Frank Lloyd Wright, perched on the edge of Lake Monona.
There were all sorts of tours, tastings and seminars on offer and it was hard to choose between them all but, in the end, I chose three. The first was a panel discussion entitled “The Art of Grass-based Cheeses.” Panelists included: Mike Gingrich from Uplands Cheese, Bert Paris of Edelweiss Graziers Co-Op and Bruce Workman of Edelweiss Creamery. We tasted through several cheese flights, including, Pleasant Ridge Reserve, Edelweiss Gouda and Emmentaler. We also tried two wonderful buttercream frostings (made with butter from grass-fed cows) and learned about rotational grazing methods. (more…)