A 24-pound Dutch cheese named the best in the world last month at the World Championship Cheese Contest has been auctioned off for $8,400, or $350 per pound, in Wisconsin.
The wheel of Vermeer, a low-fat Gouda-style cheese, scored a mild upset at the World Championship Cheese Contest in Madison, beating out two cheeses from Switzerland and preventing the Swiss from capturing a fourth straight title.
Wisconsin Cheese Makers Association spokesman John Umhoefer (UM’-hay-fer) said Thursday it was sold as part of an auction that raised $140,000 to help educate cheesemakers. An Illinois company that supplies dairy products to industrial manufacturers bought it.
The cheese made by Friesland Campina of Steenderen, Netherlands, wasn’t the most expensive sold Wednesday. A 32-pound set of three gold-medal cheeses produced a Wisconsin company went for $500 per pound.
S08 E06 – In this episode, we join George Bregar at Company Brewing as he makes a pale ale with fresh, locally sourced hops. Then we celebrate Oktoberfest with Deb and Dan Carey of New Glarus Brewing.
Wisconsin Foodie is organizing Cheesemaker tours this Spring/Summer and we’d like you to join us.
S08 E05 – This week we tour the driftless region and visit Driftless Organics, Viroqua Food Co-Op, and Rooted Spoon.
S08 E04 – In this episode, we tour Henning’s and Widmer’s cheese with Gordon Edgar, and then we enjoy a dinner at L’Etoile to celebrate Hook’s 20 Year Cheddar.
S08 E02 – In this episode of Wisconsin Foodie, Dan O’ Leary shares his beekeeping knowledge at Honey Valley Beekeeping. Kyle Cherek tours Michael Fields Agricultural Institute and enjoys an on-site dinner.
S08 E01 – In this episode of Wisconsin Foodie, Kyle Cherek and Jessica Bell explores the fine culinary delicacies of the Wisconsin State Fair.
On the season finale of Wisconsin Foodie, we visit Schreiner’s Restaurant, Bay View Packing company, and close it out with Wolski’s.
It’s deer season this week on Wisconsin Foodie! Keith Warnke from the Department of Natural Resources guides us as well as Kyle through the Wisconsin tradition of hunting.
This week, we eat some of Roelli Cheese’s award winning cheese and make some incredible dishes with it at Driftless Café.
This week, we load on the carbs with Amaranth Bakery and Madison Sourdough Company.