House of Wisconsin Cheese: The Gouda Times

A Monthly Newsletter from House of Wisconsin Cheese

Volume 15 Issue 11 November, 2009

http://www.houseofwisconsincheese.com/

THE BOOK is out-and we have it!

(go to our home page to watch Mary P. on TV!)

The Master Cheesemakers of Wisconsin

Validating what we have been saying all along, James Norton and Becca Dilley finally bring you an in-depth look at the Awesome Wisconsin Cheesemakers who make some of the Awesome Wisconsin Cheese that we have been making available to you since 1933. We’ve carried cheese from many of these folks for years, alongside newer specialty cheeses from newer specialty cheesemakers.

Awesome folks, all around!

This book details those cheesemakers who have gone through the University of Wisconsin Master Cheesemaking certification process. It is in store now, and you may purchase a copy for $19.95, a savings of $5 off the cover price. The Book is soft cover consisting of 232 pages with 62 black and white and 52 color photos and 5 maps. It will make a great reference as you explore the wide world of Wisconsin Cheeses.

Speaking of exploring, we’ve created a sampler box of cheese by Master Cheesemakers, in honor of this book release. It consists of the following:

8 oz of Apple Smoked Cheddar by Sid Cook of Carr Valley Cheese

8 oz of 10 year Cheddar by Vern Kind of Land o’ Lakes

6 oz of Limburger by Myron Olson of Chalet Cheese Cooperative

7 oz of Smoked Gouda by Duane Peterson of Arla Foods, Inc

7 oz of Cranberry Cheddar by Jeff Wideman of Maple Leaf Cheese

8 oz of Medium Brick by Joe Widmer of Widmer’s Cheese Cellars

8 oz of Yellow & White Curd by Robert Wills of Cedar Valley Cheese Inc

7 oz of 4 year Cheddar by Kurt Heitmann of Alto/Saputo Dairy

At a cost of $39.99 in store, $54.99 delivered—I’m confident you won’t find these cheeses at this low a price anywhere nearby. We’ll also include a BioCard® about each cheesemaker and their cheese, so you can keep track of which Awesome Cheesemakers and Awesome Cheeses you most adore.

Samples?-we continue the Saturday morning tradition of having special samples out for you to try. This week we are celebrating the Apple and Cranberry harvests in the state by sampling Apple Cinnamon Monterey Jack from Blaser’s Cheese, Cranberry Cheddar from Jeff Wideman, and that marvelous Sarvecchio Parmesan by Larry Steckbauer and John Griffiths.

While noshing, you are invited to browse our Rogues Gallery of cheesemakers—yep, we’ve posted photos of these folks throughout the store for you to be able to connect a face to the cheese. And as you know, a picture is worth a thousand words.

I guess there’s nothing more to say, except,

“Welcome Home, Cheesemakers, Welcome Home!”