1. In this episode of Wisconsin Foodie we visit with award winning cheesemaker Andy Hatch of Uplands Cheese. Uplands Cheese is responsible for one of the most awarded cheeses to come out of the area, Pleasant Ridge Reserve. While Andy is still in his early 30's, many considered him to be one of the next preeminent cheesemakers of our generation and state. We get a behind the scenes look into the art of cheese making and also some of the new products he is working on. Next, we visit La Merenda restaurant in Milwaukee, WI were Chef Peter Sandroni is hosting a dinner to celebrate Wisconsin cheese and its makers, pairing a different local chef with a cheesemaker. Finally, we catch up with writer and cheesemonger, Gordon Edgar of Rainbow Foods co-op in SF, as he stops into Larry's Market for a reading of his book, Cheesemonger: A life on the Wedge and shares his thoughts on Wisconsin Cheese.

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  2. In this episode of Wisconsin Foodie we travel to Plymouth WI to visit Wisconsin's original CSA farm, Springdale Farms. Springdale is going on their 25th year as a CSA farm with over 800 members, Owner Peter Seely gives us a tour of the farm and shows us the process of packing up the CSA boxes. Later Chef Chris Mangless of 335 in Green Bay stops by the farm to meet Peter and pick up some produce for a special cocktail dinner he is hosting with guests Nick and Ira of Bittercube.
    Produced in Association with: Wisconsin Public Television & Library Films
    Director | Producer: Arthur Ircink
    Host | Producer: Kyle Cherek
    Cinematographers: Arthur Ircink,
    Editors: Arthur Ircink, Amanda Griffin, Jim Schenoecker
    Music: Allen Cote, Django Reinhardt
    Thanks to our Underwriters: The Wisconsin Milk Marketing Board, Outpost Natural Foods Co-op, Wollersheim Winery, Travel Wisconsin, Alterra Coffee Roasters, Visit Milwaukee, Something Special from Wisconsin
    All of that and more on this episode of Wisconsin Foodie.

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Wisconsin Foodie

matthew reilly

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