Thirty years ago, you could drive in rural Green County and buy cheese that had simply ceased to exist elsewhere. You could visit a rural crossroads cheese factory from an almost-disappeared time, where the cheesemaker sounded more like a reserved Swiss man than an American. The kettles were copper, the cheese round, the holes huge and the flavor – well, the flavor was almost un-American. But like I say, that was 30 years ago.

This is the story of two Wisconsin Master Cheesemakers – you might call them cheese conservationists. Bruce Workman and Jeff Wideman "got milk on their shoes" as the old Swiss cheesemakers used to say, preserving old world traditions at small factories in Green County.