SHULLSBURG - A group of Wisconsin cheesemakers boasting a total of more than 350 years of experience gathered at Roelli Cheese, Shullsburg, on June 21 to compare techniques and further their education of starter cultures in the art of cheddar cheese making.
The event was the idea of cheesemaker Chris Roelli and John Jaeggi from the Center for Dairy Research, Madison.
While John Jaeggi and Chris Roelli served as "vat captains" for two different vats of cheddar cheese, 20 different cheesemakers from a dozen different companies - ranging from some of the smallest plants to some of the biggest companies in the country - stood alongside, taking turns stirring, cutting, draining and milling curd. Mixed in with the crowd were a few distributors, culture house experts and cheese retailers, including Gordon Edgar of Rainbow Cheese Cooperative, San Francisco, and Ken Montelone of Fromagination, Madison.
Cheesemakers openly shared information and ideas all day, with many making mental notes of what worked and what didn't, according to a release.
The event was the idea of cheesemaker Chris Roelli and John Jaeggi from the Center for Dairy Research, Madison.
While John Jaeggi and Chris Roelli served as "vat captains" for two different vats of cheddar cheese, 20 different cheesemakers from a dozen different companies - ranging from some of the smallest plants to some of the biggest companies in the country - stood alongside, taking turns stirring, cutting, draining and milling curd. Mixed in with the crowd were a few distributors, culture house experts and cheese retailers, including Gordon Edgar of Rainbow Cheese Cooperative, San Francisco, and Ken Montelone of Fromagination, Madison.
Cheesemakers openly shared information and ideas all day, with many making mental notes of what worked and what didn't, according to a release.