This was our last week of frantic road-tripping, and it’s been bittersweet. On one hand, we’ve driven more than 7,500 miles, and we’re tired. On the other hand, we’ve met some wonderful people and tasted some amazing cheeses, and it’s kind of hard to think we won’t be going out to any more plants… at least not anytime soon.
We started the week by heading up to the remarkable Burnett Dairy in Alpha, WI. (Cheese Underground has a great post about their artisan Alpha’s Morning Sun, a block of which is now in our fridge waiting for a taste test.)
The Burnett shop was as interesting as the plant — it was just thronged with patrons and seemed to be a community gathering point of some significance.
We also visited with Richard Glick, a semi-retired (but still consulting) master cheesemaker whose skill with blue and gorgonzola cheeses is legendary. He regaled us with stories about tweaking and improving recipes for blue and gorgonzola and the “what if?” impulse that drives hands-on cheesemakers.
Here’s Glick wearing his master’s ring:
And here are some of the old process cheese crates that he’s collected:
We stopped by to visit John Moran again; on our previous visit, he wasn’t making cheese, so we caught up with him and a vat of Colby.
Unfortunately, we managed to turn up right in the middle of an emergency power outage drill, meaning that the photo session was a little shorter than we’d hoped.
Finally, this Friday, we met up with David Lindgren of Lynn Dairy. The trip was fantastic — it was perfect weather, Lindgren was a gracious host, and we got some good quotes and photos. It doesn’t hurt that Lynn Dairy still uses some Amish milk and is located in is one of the most beautiful parts of the state that we’ve seen.
Next and finally: Tom Torkelson. Normally we’d work him into this roundup-style post, but we got so much great stuff we’re breaking him off into his own writeup.