MADISON, Wis. – This summer, Wisconsin Cheese takes center stage at Door County's Savory Spoon Cooking School with its "Meet the Cheesemaker" series.
On select Tuesdays from July through October, participants will be able to meet a Wisconsin Artisan Cheesemaker, sample cheese, wine and other cheese accompaniments and learn about the hard work and expertise that makes Wisconsin Cheese special. The tastings begin at 6 p.m. and cost $30 per evening. The following Wisconsin Cheesemakers will be featured:
- July 12: Uplands Cheese; One of the most celebrated cheese companies in the United States, Uplands produces award-winning Pleasant Ridge Reserve and Rush Creek Reserve. Cheesemaker Andy Hatch will be on hand with samples.
- July 27: Carr Valley Cheese; Master Cheesemaker Sid Cook, who has won more top national and international awards than any other cheesemaker in North America, will sample his artisan cheese.
- Aug. 16: Roelli Cheese; Chris Roelli and his family will sample their satiating signature cheese, Dunbarton Blue.
- Aug. 30: Cedar Grove Cheese; Master Cheesemaker Bob Wills specializes in organic cheese made from pasteurized whole organic milk.
- Sept. 27: Edelweiss Town Hall Cheese Company; Master Cheesemaker Bruce Workman will bring his classic big-wheel Swiss Emmenthaler.
- Sept. 29: Hollands Family Cheese; Cheesemaker Marieke Penteman will sample her award-winning Holland-style Goudas.
- Oct. 18: Widmer Cheese; Master Cheesemaker Joe Widmer will be on hand sampling his artisan cheese.
On Friday, Aug. 26, George and Debby Crave from Crave Brothers will feature their aristan cheese, help students make fresh Mozzarella to take home and team with Chef Janice from Savory Spoon to demonstrate how to make five dishes using Crave Brothers Artisan Cheese. The cost for this class is $65.00.
The Savory Spoon Cooking School, Schoolhouse Creamery and Schoolhouse Artisan Cheese Shop are located in Ellison Bay, Door County, Wis. The seasonal school is a member of the International Association of Culinary Professionals, and is open from June through October each year. It offers "hands on" and demonstrative cooking classes, private events and a culinary marketplace.
Visit www.savoryspoon.com for additional information and event registration. Visit EatWisconsinCheese.com for additional information about Wisconsin Cheese. For more information contact Wisconsin Milk Marketing Board's Heather Porter Engwall at hporterengwall@wmmb.org, (608) 203-7235 or Savory Spoon Cooking School's Chef Janice W. Thomas at savoryspoon@aol.com, (920) 854-6600.
The Wisconsin Milk Marketing Board, a nonprofit organization funded by the state's dairy farmers, promotes the consumption of Wisconsin Cheese and other dairy products.
Source: The Wisconsin Milk Marketing Board