CRAIG SCHREINER — State Journal
Meleana Bellin samples Cheddar cheese at the first in a year-long series of tastings that will focus on original artisanal cheeses, mostly locally produced.
Appearances by the hottest new cheesemakers often draw crowds of giddy foodies eager to taste the next big thing. In recent memory, it was Dunbarton Blue, made by Chris Roelli of Shullsburg, which triggered some of the most rhapsodic accolades for its crumbly texture and elegant flavors.
Jeanne Carpenter, founder of Wisconsin Cheese Originals, hopes to appeal to cheese lovers in the coming year with a monthly gathering that will include tastings, storytelling, appearances by cheesemakers, wine and appetizers. The 2012 Wisconsin Artisan Cheese series, led by Carpenter, will take place on select Tuesdays or Thursdays at the Firefly Coffeehouse in Oregon, at a cost of $22 per meeting.
IF YOU GO
What: 2012 Wisconsin Artisan Cheese series, led by Jeanne Carpenter, founder of Wisconsin Cheese Originals.
Where: Firefly Coffeehouse, 114 North Main St., Oregon.
When: 7 p.m. on select Tuesdays or Thursdays, one per month.
Cost: Each class is $22. Seats must be reserved at www.wicheeseclass.com.
Feb. 21, Wisconsin aged Cheddars; March 15, four American originals by Wisconsin cheesemakers; April 17, Wisconsin farmstead cheeses; May 15, celebrating Wisconsin women cheesemakers; June 21, cheeses soaked in beer, wine and spirits; July 17, red, white and blue cheeses from cow, goat and sheep’s milk; Aug. 16, Wisconsin seasonal cheeses; Sept. 18, cheese-tasting 101; Oct. 18, four of Wisconsin’s best blue cheeses; Nov. 15, four cheeses that pair