Long touted as the home of America’s cheese, Wisconsin is a powerhouse both nationally and internationally, producing some of the finest varieties the world has ever seen. Whether idolized in foam-sculpted hat form, packaged as-is or deep fried and served bubbling hot, cheese is the state’s food mascot, and it’s consumed in mass quantities in homes, restaurants, sporting events and festivals throughout Wisconsin.
Shereen Siewert welcomes Ken Heiman, from Nasonville Dairy in Marshfield, and Ralph Bredl, from Harmony Specialty Dairy Foods in Stratford, for a behind-the-scenes look at cheesemaking in Wisconsin, from its production to how new varieties are created. They’ll also share their thoughts on an in-progress effort to name Colby the state’s official cheese.
Wisconsin Cheese Pairing Guide: https://www.wisconsincheese.com/our-cheese/pairing
Episode Credits
- Shereen Siewert Host
- Rick Reyer Producer
- Joy Ratchkramer Producer
- Kate Spranger Producer
- Ken Heiman Guest
- Ralph Bredl Guest
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