By building modern aging cellars, Wisconsin cheesemakers are producing original cheeses that best the cheeses coming from classic European aging caves.
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, we see how Crave Brothers Cheese not only makes marvelous mozzarella, so also uses renewable energy to power their factory and beyond.
Plans in the works for a broader focus and more visual storytelling
S09 E01 – B&E’s Tree’s maple syrup, Wisco Pop’s soda, and Kickapoo Coffee’s latte art throwdown.
S08 E13 – Kyle and Jessica take on the Bayview of Milwaukee in a day of great food and cocktails.
S08 E12 – Wisconsin Foodie visits Spain with Jessica and Karen Bell to see and taste all it has to offer.
S08 E11 – We explore Organic Valley at the Kickapoo Country Fair and All Seasons Farm and watch Organic Valley turn their milk into butter.
S08 E10 – We explore the world of perch at UW-Milwaukee School of Freshwater Science and at Wendt’s Fish Fry.
S08 E09 – We celebrate Native American culture at Indian Summer and then are treated to a traditional musky meal made with wild rice.
S08 E08 – It’s all things cheese at Cheesetopia where we check out a bunch of cheeses and then profile LaClare Farms and their amazing goat cheeses.
S08 E07 – Stoney Acres Farm hosts a pizza night with ingredients right from their farm.