Episode 6 - Making Cheese in Copper Kettles
In a world full of stainless steel, just a handful of the world’s most iconic cheeses: Pamiggiano Reggiano in Italy, Emmental, Raclette and Gruyere in Switzerland, as well as French Comte, are all cra...
2 Elo 201728min
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 ...
26 Heinä 201733min
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...
19 Heinä 201719min
Episode 3 - Visit the dairies of Red Barn Family Farms with Dr. Terry Homan
Today we visit with two Wisconsin dairy farmers, both milking herds of just 40 cows and each with dreams of passing them on to the next generation. We learn why they’ve joined forces with a company ca...
10 Heinä 201722min
Episode 2 - Tour the underground Caves of Faribault with Jeff Jirik
We explore natural sandstone cheese aging caves with cheesemaker Jeff Jirik, the man who brought a Minnesota blue cheese factory back from the brink in 2001, after the previous owner closed and abando...
10 Heinä 201719min
Episode 1 - Meet Sartori Master Cheesemaker Mike Matucheski's future Replacement
What happens when a master cheesemaker retires? We find out by talking to Sartori’s Master Cheesemaker (and current U.S. Champion) Mike Matucheski. Mike's training his future replacement, and in a sta...
10 Heinä 201723min
