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ChocolatierDate:5/28/2008
It was a 4-H project that spawned a dream and quickly turned into a passion. We visited with Joel Bernhard whose love for chocolate and use of cream from the local cheesemaker has the tiny town of Theresa, Wisconsin, eating confections for any occasion!
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LoyaltyDate:5/19/2008
Great tasting Wisconsin cheese begins with quality milk. We met Todd Bodden, 5th generation dairy producer, whose family business has had a relationship with a local cheesemaker, Joe Widmer, Widmer's Cheese, that's spanned more than eight decades.
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A Store for CheeseDate:5/12/2008
As Americans value convenience more and more, grocers are catering to that need. Coupled with the demand for high end and specialty cheese, supermarkets must concentrate on catering to their customers' priorities of both speed and quality. We spoke to Tim Metcalfe, Metcalfe's Sentry, who has met this need with a very special cheese section in his store.
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Hooked on BlueDate:5/5/2008
Consumer enthusiasm for Blue cheese has spiked over the last ten years. Wisconsin cheesemakers have had to double production of blue cheese in the past few years to keep up with demand. We visit with Tony Hook, Hook's Cheese, and Mike Brennenstuhl, Seymour Dairy to learn about their very distinct, Blue cheeses.
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American OriginalsDate:4/28/2008
Artisan cheesemaking has exploded in the United States, and Wisconsin is leading the charge. We visit with John Umhoefer, WCMA, and Steve Ehlers, Larry's Market, as we take a look at American Originals.
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Potter's CrackersDate:4/21/2008
Cheese and crackers is a snack that's time tested. We spoke with Nancy Potter, Potter's Crackers, to see how her business has taken the cracker to a new level by utilizing local ingredients to create unique varieties that are meant to be paired with Wisconsin cheese!
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Grilled Cheese MonthDate:4/14/2008
April is Grilled cheese month! We met with Kristy Schwinn, Marigold Kitchen, and Tom Prisk, Great Dane, to see how one of America’s favorite comfort foods has grown up.
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World Championship Cheese ContestDate:4/7/2008
In a contest where cheese is champion, Wisconsin dominated the competition winning nearly one-third of all awards distributed - more than any state or nation. We visit the recent World Championship Cheese Contest and spoke to John Umhoefer and Bob Aschebrock about the growth of this event.
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Dairy ConnectionDate:3/31/2008
Artisan cheese by its very nature is created in smaller batches, an asset many consumers are seeking. But for these cheesemakers, smaller quantities can bring big business challenges. We visited with David Potter at Dairy Connections, a Madison-based company that helps these cheesemakers scale things down.
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Master GradDate:3/24/2008
The road to becoming a cheesemaker is paved with hard work, time, and dedication. We traveled to K&K Cheese to meet Tom Torkelson, one of the state's newest Master Cheesemakers, who is using fresh Amish cow's milk to make his artisan cheese.
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Madison, WI 53717