This week on Wisconsin Foodie we profile a 4th generation dairy family and a 4th generation cheese producer.
The first step of making high quality cheese is sourcing high quality milk and that’s just one of the elements that contributes to the success of Sartori Cheese Company. In this show we wake up early (very early) with a 4th generation dairy farm family and follow them through their daily ritual of cleaning and milking their 40 plus dairy cows. The Ditter family runs Smilaire Holsteins in Plymouth WI and has been producing milk for Sartori Cheese for 20 years. We then travel northward to Antigo, WI to visit Sartori Cheese Company. There we get a tour from Master Cheesemaker Mike Matuchesk and find out directly from Owner and CEO, Jim Sartori, just what has made Sartori Cheese Company so successful over the past 75 years.
FEATURED ON THIS EPISODE:
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.
This week, we’re going fishing at Rushing Waters Trout Farm!