Cheese making is a revered tradition, practiced with the upmost care by cheesemakers around the world. But Wisconsin cheesemakers are breaking the mold of traditional affinage and giving it their own unique flair. By building modern aging cellars, Wisconsin cheesemakers are producing original cheeses that best the cheeses coming from classic European aging caves.
Jeanne Carpenter, the voice of Cheese Underground, recently reported on this new form of aging. In response to an article that ran in the New York Times by cheesemonger Steven Jenkins, who claimed affinage was a “total crock,” Carpenter said:
“All one has to do is talk to a Wisconsin cheesemaker and taste a cheese that’s been aged in a humidity and temperature-controlled room to realize the art of affinage is exactly that – an art. These days, American cheesemaking doesn’t begin and end in the make room. It continues into the aging room and is responsible for producing some of the most beautiful and delicious cheeses in the world.”
In her article, Jeanne supports her statement by talking to one Wisconsin cheesemaker that is successfully practicing this modern form of affinage.
To read more about the technique of affinage, and to discover how one cheesemaker built his own aging facility, visit Jeanne’s blog: Cheese Underground.
Read More: The New Age of American Aging Cellars
This week on Wisconsin Foodie, we help Gretchen Mead install gardens in people’s as part of the Victory Garden Initiative. Then we come back to see how Concordia Gardens has grown over the season.
This week on Wisconsin Foodie, we find ourselves in Sun Prairie for some amazing pizza’s from Salvatore’s Tomato Pies and Central Park in Madison for the first annual Yum Yum Fest.
This week on Wisconsin Foodie we visit Door County to meet with farmer Tom Lutsey from Waseda farm. Then travel the Wickman House to dine on some products from the farm.
Don’t just travel to Spain, taste and drink your way through it on the 2015 Spain Foodie Tour!
Wisconsin has been honored in Wine Spectator’s newly released 2014 Restaurant Awards
Follow Wisconsin Foodie’s current television schedule. Stay up to date with all new episodes as well as your favorite shows from past season’s. Click on the station in your market.
On this week’s episode, Kyle goes on a pheasant hunt and learns the benefits of harvesting and preparing your own food.
This week on Foodie, Kyle samples chili at the 12th Rockabilly Chili Fundraiser and we go into the kitchen with two of competition’s chefs.
On this week’s episode, discover Glorious Malone’s Milwaukee-made headcheese and the Firkin Beer Festival.
On this week’s episode of Wisconsin Foodie, we visit the legendary Hook’s Cheese Company in Mineral Point, WI.