MONROE - Last summer, the crew from the TV show "Wisconsin Foodie" filmed at Roelli Cheese Haus, located 6 miles east of Shullsburg. "Wisconsin Foodie" is a weekly Emmy-nominated independent television series dedicated to discovering the stories behind the food people eat.
Based out of Milwaukee, "Wisconsin Foodie" episodes air on local Public Television stations. The episode featuring Roelli Cheese is set to air at 7:30 p.m. Thursday. The episode features fourth-generation cheesemaker Chris Roelli and his crew, as well as Chef Luke Zahm of The Driftless Café in Viroqua cooking with cheese made by Roelli.
On April 18, Roelli will serve as a judge of the professional chef's class at the Wisconsin Grilled Cheese Championships to be held at Harris Park, Dodgeville.
After many years of work and studies at the University of Wisconsin Center for Dairy Research, Roelli will receive his Master Cheesemaker designation on April 23. This is the highest level of educational certification for cheesemaking. His designation is for Master of Cheddar Cheese.
Also on April 23, Roelli Cheese will be presented with their first-place Best in Class award earned at the United States Cheese Championships in March. Roelli won the open class, smear ripened hard cheese group, with a near perfect score of 99.75 out of 100 points for his extra aged Little Mountain, edging out two former overall competition champions to get the blue ribbon. Each cheese starts as a perfect 100, and points are deducted for defects, both technical and aesthetic. The competition was held over a three-day period, and was the largest field in the competitions long history, with close to 2,000 entries.
For more information on Roelli Cheese, upcoming events, or to watch the Wisconsin Foodie episode, visit www.facebook.com and search for the Roelli Cheese page.
Based out of Milwaukee, "Wisconsin Foodie" episodes air on local Public Television stations. The episode featuring Roelli Cheese is set to air at 7:30 p.m. Thursday. The episode features fourth-generation cheesemaker Chris Roelli and his crew, as well as Chef Luke Zahm of The Driftless Café in Viroqua cooking with cheese made by Roelli.
On April 18, Roelli will serve as a judge of the professional chef's class at the Wisconsin Grilled Cheese Championships to be held at Harris Park, Dodgeville.
After many years of work and studies at the University of Wisconsin Center for Dairy Research, Roelli will receive his Master Cheesemaker designation on April 23. This is the highest level of educational certification for cheesemaking. His designation is for Master of Cheddar Cheese.
Also on April 23, Roelli Cheese will be presented with their first-place Best in Class award earned at the United States Cheese Championships in March. Roelli won the open class, smear ripened hard cheese group, with a near perfect score of 99.75 out of 100 points for his extra aged Little Mountain, edging out two former overall competition champions to get the blue ribbon. Each cheese starts as a perfect 100, and points are deducted for defects, both technical and aesthetic. The competition was held over a three-day period, and was the largest field in the competitions long history, with close to 2,000 entries.
For more information on Roelli Cheese, upcoming events, or to watch the Wisconsin Foodie episode, visit www.facebook.com and search for the Roelli Cheese page.