Dairy Artisan Reports
A program designed to help Wisconsin dairy artisans expand their knowledge and skills in developing, crafting and aging Old World cheeses has helped launch several new American Original cheeses and resulted in a variety of unique affinage facilities to be built around the state.
During the last six years, 12 Wisconsin cheesemakers have traveled abroad to 10 different countries, as part of the Wisconsin Dairy Artisan Research Program. A joint project between the Babcock Institute, the Department of Food Science at UW-Madison, the Wisconsin Department of Agriculture and the Dairy Business Innovation Center, the program covers airfare expenses for dairy artisans who wish to conduct research on dairy production methods in other countries.
In return, program participants present what they have learned to others and write a research paper about their findings, which is published and distributed to help the Wisconsin dairy industry. Reports written by participants in the Dairy Artisan Research Program range from exploring farmstead affinage in the British Isles to making Parmigiano Reggiano in Italy. The full list of participating cheesemakers follows.
Dairy Goat Products in The Netherlands and Germany
In June 2009, Larry and Clara Hedrich visited these European countries to learn more about their dairy goat industries, and to glean information useful to potentially starting their own farmstead dairy operation.
Partners For Global Dairy Development Pilot Investigation: Honduras
In January 2009, Bob Wills and Norm Monsen traveled to Honduras to explore cheesemaker training opportunities for an initial project of the new organization, Partners for Global Dairy Development. The organization intends to use the experience to spur economic development around the world.
Making and Aging Mediterranean Cheeses
Diana Muprhy of Dreamfarm attended a course led by Peter Dixon in Vermont in 2007. She shares what she learned in making and aging this type of cheese.
Affinage in Context
Randolph Hodgson and Bronwen Bromberger of Neal’s Yard Dairy in London visited Wisconsin in March 2007 and shared their insights into Wisconsin’s burgeoning affinage industry.
Making Parmigiano Reggiano Cheese in Italy
Fantome Farm’s Anne Topham visited Italy in 2007 to help make famous Parmigiano Reggiano using milk from a herd of 60 Holstein cows.
Terra Madre 2006: Turin, Italy
This report is a travelogue of the experiences and impressions of the five Wisconsin artisan cheesemakers who attended Terra Madre 2006, in Turin, Italy.
The Art of Farmstead Cheesemaking in the British Isles
Blue Mont Dairy’s Qui’tas McKnight and Willi Lehner visited the British Isles in 2005 to study farmstead English cheese.
The Mini Dairies of Israel
Andy and Kim Large of Mystic Meadows Dairy learn more about the mini dairy concept during a 2004 trip to Israel.
Specialty Cheese Making and Aging in Switzerland
Crave Brothers Farmstead Cheese’s George and Debbie Crave visited Switzerland in 2004 to study affinage in preparation of building their own cheese cave.
Cheese Aging in France
Fantome Farm’s Anne Topham visited France in 2003 to study the aging process for goat cheese.
Sizing Down, Via Spain & Portugal
Mary and David Falk of LoveTree Farmstead Cheese describe their 2003 visit to artisan and farmstead cheesemakers in Spain and Portugal.