Podcasts about uplands cheese

Wisconsin Senator Pat Testin from the 24th District was getting his hands dirty when he chatted with Pam Jahnke. As chair of the Senate Agriculture and Revenue Committee, Testin is focused on staying connected to the people that policy impacts. He says one of the major areas that he's focused on is funding for the Agriculture Road Improvement Program(ARIP). Testin says while the governor has been short on funds proposed, the consensus from people he's heard from are that the program needs to be fully funded. Another beautiful day on the way but use caution putting sensitive plants out too early. That's the advice from Stu Muck.Regrouping! The Steffes Group is taking the time farmers are spending in the fields planting to regroup at the office. Last call for auctions or items before the next catalog is published. Pam Jahnke visits with Ashley Huhn. Paid for by Steffes Group.State regulations miles away could ultimately impact the price you pay for groceries. Stephanie Hoff's in Washington, D.C. speaking with Grill from the National Pork Producers Council about the work they're doing to close loopholes that create a patchwork of laws that food processors are supposed to follow. Matt Grill is the Senior Director of Congressional Relations for NPPC and says it all started with Prop 12 in California, and Question 3 in Massachusetts. Paid for by WI Soybean Association.Gov. Tony Evers has reappointed Cindy Brown from Chippewa Valley Bean to the WI Dept. of Ag., Trade and Consumer Protection Board. He also named Andy Hatch from Uplands Cheese in Dodgeville as a new appointee to the board. Pam Jahnke shares their biographies. Foremost Farms USA has also selected Brenda Dehart as their next President and CEO.Warmer weather has many people exercising their green thumb these days, but when it comes to sourcing your seedlings and plants - think local! Charitee Seebecker takes a visit to the busy Sauk Prairie FFA Horticulture Learning Center. Troy Talford, ag instructor in Sauk Prairie, says the greenhouse is a major fundraiser for the chapter.See omnystudio.com/listener for privacy information.

Cheese is the star of this episode of the show. I speak with anthropologist and author Heather Paxson. Her book, The Life of Cheese: Crafting Food and Value in America, tells the cultural and economic story of cheese. Then I will introduce you to Andy Hatch, proprietor and master cheesemaker at Uplands Cheese in Wisconsin, for a front row seat to Farmstead Cheesemaking.Heritage Radio Network is a listener supported nonprofit podcast network. Support Eat Your Heartland Out by becoming a member!Eat Your Heartland Out is Powered by Simplecast.

A special episode recorded at Uplands Cheese Company in Dodgeville, WI, Liana Mericka and Andy Hatch give us a tour of the farm and creamery during the Art of Cheese Festival last fall. Organized by the Dairy Farmers of Wisconsin, the festival was a weekend dedicated to appreciating the cheeses of Wisconsin and the people who make them.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.

Welcome to "Curd is the Word" - episode 9! In this episode, we unravel the cheesy wonders of Uplands Cheese's seasonal delight, Rush Creek Reserve—think creamy, dreamy goodness in every bite. Switching gears, we explore Nettle Meadow's Fromage Blanc, which is uniquely infused with honey and lavender, creating a flavor symphony that's soft and irresistible. We'll also kick off 2024 with a sneak peek into the exciting world of cheese events. Plus, join me as I draw surprising parallels between Champagne and Scrubbing Bubbles toilet cleaner—trust me, it's intriguing! And for the true cheese connoisseurs, I delve into detailed tasting notes for both stars of the show. Get ready to embark on a flavorful journey that will leave your taste buds tingling and your curiosity piqued. Sound effects by Pixabay.Featured cheese:Uplands Cheese | Rush Creek ReserveNettle Meadow | Fromage Blanc, Honey LavenderFeatured events:Fonduel | Cheesemonger InvitationalJanuary 18 - New York, NYFancy Food Show | SFAJanuary 21-23 | Las Vegas, NVCertificate Program in Cheese Studies | Boston Universitystarts January 24 - Boston, MAThe B's Cheese DIY Charcuterie Board classesselect dates in Februrary - NJCheese + Dairy Products Show | Salon du FromageFebruary 25-27 | Paris, FranceArtisan Cheese Festival | CA Cheese GuildMarch 22-24 | Sonoma County, CAFollow along on IG for more cheesy inspiration @TheBsCheese or at my website www.thebscheese.com and cheese suggestions are always welcome. If you enjoyed this episode, subscribe and leave a review!

Meet Hannah Howard, writer, author, editor, cheese maven, and old work friend of Alex's from the grocery industry. As Alex and Nicole venture into freelancing, LLCs, and maybe even book publishing, our conversation could not have been more perfectly timed. From Hannah's post-college journey through restaurant management training to mommyhood and balancing freelance writing about all things food and parenting, join us for a conversation on bravery, balance, community, and cheese... don't miss Hannah's desert island cheese recommendation!Shout-outs: - Learn more about Hannah and her current projects > - Cheeses referenced: Hook's Cheese Company, La Tur (a soft-ripened cheese), Uplands Cheese, Murray's Cheese - A little bit about NYC's quintessential Upper West Side original market, Fairway Market > - Read more on Bon Appetit about Hannah's Desert Island Cheese > --- Send in a voice message: https://podcasters.spotify.com/pod/show/could-have-been-an-email/message

Wisconsin has always been known for its long history of cheesemaking, but now it may also be known for its incredible artisan cheese festival. Art of Cheese is an exclusive cheese festival created for the world's biggest cheese lovers, and it's happening across downtown Madison and the surrounding communities from Sept. 29 - Oct. 1.   ​Hosted by Dairy Farmers of Wisconsin, this first-time event promises exclusive experiences and tours with behind-the-scenes access to creameries and dairy farms, cheese yoga, a Bubbles and Cheese Brunch and a Cheese Fair Off the Square. The festival will also have interactive classes on everything from cheese pairing to crafting and learning the art of affinage, and a chance to meet (and even dine with) award-winning Master Cheesemakers. The highlight of the weekend will be the first-ever Wisconsin Cheese Ball (the kind where you dance and eat cheese). Pam Jahnke visits with Dairy Farmers of Wisconsin's, Rachel Kerr, about the depth the event brings to enjoying cheese. The complete lineup of events is designed for the truly cheese obsessed. Experience America's Dairyland through 16 unique limited ticketed events, including:   Exclusive Excursions: You'll board a bus and be swept away for a day you'll never forget with access to creameries, farms, cheese experts, award-winning chefs, makers and more. A Journey to the Heartland of Wisconsin Cheese: Spend the day in Southern Wisconsin's Green County with visits to two legendary creameries followed by a coursed lunch at Seven Acre Dairy and ending with a lesson from Marissa Mullen of @thatcheeseplate. Aged to Perfection: A Bourbon & Cheese Excursion: Kick the day off with a cheese sensory class at the Center for Dairy Research, followed by a bourbon and cheese tasting and catered lunch by James Beard Award-nominated chef Daniel Fox at J. Henry & Sons Bourbon. Breaking the Mold in Cheese & Architecture: Start the day visiting the farm and creamery at Uplands Cheese. Then we'll make our way to lunch & a tour of Frank Lloyd Wright designed Taliesin with James Beard Award-nominated chef and host of Wisconsin Foodie, Luke Zahm, who will draw inspiration from local cheeses. Cheesemaking 101: Science for Cheese Geeks: Take a mini course in cheese science at the UW's Center for Dairy Research. Then have lunch at Cadre Restaurant with a group of Wisconsin Master Cheesemakers. The Wisconsin Cheese Ball at Garver Feed Mill: Boogie with Blue, romp with Ricotta, spin with Swiss, or hop with Havarti; it's a cheese party featuring music and cheesemaking royalty. For every ticket sold a donation of cheese will be made to a local food bank. Classes & Seminars at Various Venues Around Madison. Join James Beard Award-winning author such as Laura Werlin, cheese gurus like Liz Thorpe of The People's Cheese™, as well as James Beard Award-nominated chef Luke Zahm to reveal new wonders of Wisconsin Cheese. Cheese Fair & Marketplace: The Cheese Fair Off the Square is open to the public alongside the Dane County Farmer's Market. This pop-up market is your one-stop shop for sampling and purchasing your new favorite cheese directly from makers from around the state.   This ultimate cheese fantasy is just a few months away. Tickets are limited and will go on sale July 13, 2023. Go to ArtofCheeseFestival.com to check out the full line-up of events, stay connected and purchase tickets when they go on sale in July.See omnystudio.com/listener for privacy information.

While large, industrial cheesemakers are known for consistency and scale, small operations like Uplands Cheese make boutique cheeses unique to the land where they're produced. And these small, pasture-based dairy farms have their own unique concerns when it comes to climate change. So, how is extreme weather already affecting operations like Uplands Cheese? How does climate factor into future planning for a 300-acre dairy farm? Cheesemaker Andy Hatch is Co-Owner at Uplands, a dairy farm and cheesemaking operation in Southern Wisconsin. Andy's team produces two award-winning artisan cheeses, Pleasant Ridge Reserve and Rush Creek Reserve. On this episode of Reversing Climate Change, Andy joins Ross to explain why his team uses a seasonal model for cheesemaking, describing how Pleasant Ridge Reserve is made in the tradition of Alpine cheeses while Rush Creek is modeled after Vacherin Mont d'Or. Andy discusses how warmer, wetter weather is impacting his cows and what Uplands Cheese is doing to reduce its carbon footprint. Listen in for insight on trends in dairy farming influenced by climate change and learn how to support small dairy farmers like Andy who are good stewards of natural resources. Connect with Nori Purchase Nori Carbon Removals Nori's website Nori on Twitter Check out our other podcast, Carbon Removal Newsroom Carbon Removal Memes on Twitter Carbon Removal Memes on Instagram Resources Uplands Cheese Liz Thorpe on Reversing Climate Change S3EP31 The Book of Cheese by Liz Thorpe DeLaurenti Dan Saladino on Reversing Climate Change S3EP16 Eating to Extinction by Dan Saladino Colston Bassett Blue Stilton Jasper Hill Farm Bayley Hazen Blue Roelli Cheese Dunbarton Blue Point Reyes Farmstead Cheese --- Send in a voice message: https://anchor.fm/reversingclimatechange/message Support this podcast: https://anchor.fm/reversingclimatechange/support

**Este episodio esta disponible también en español. Lo encontraras en el feed o aqui.**Edgar Navarro is a farm worker with lots of experience working on dairy operations. He started helping his mother and stepfather with their small farm as a teenager, and has spent most of the last decade as an employee at dairy farms in the Dodgville area. In 2015, he found his way to Scott Merecka at Green Dairy and Uplands Cheese, the first dairy grazing farm he’d ever seen. And, he’s been there ever since! In our conversation, Edgar shares about his experience of working at Scott’s dairy grazing farm and how it measures up against the conventional operations where he got his start. His testimony is a powerful reminder that our farming systems effect people at all levels of the operation.If you’re interested in Edgar and his story, we’re happy to try to put you in touch—just give us a shout at grassland2.0podcast@gmail.com.The Interpreters Cooperative of Madison helped with translation of Edgar's original interview. And, you're hearing the voice of Giosue Alagna, who read Edgar's words.This episode's soundtrack is Donder by Blue Dot Sessions. Stories on Pasture is based on oral history interviews conducted as a part of the Grassland 2.0 project. Edgar was interviewed via phone call in October of 2020.

**This episode is also available in English. You can find it in the podcast feed or here.**Edgar Navarro es un trabajador agrícola con mucha experiencia en granjas lecheras. Él empezó ayudando a su madre y padrastro en su finca como adolescente, y ha trabajado la mayoría de los 10 años pasados en diferentes granjas lecheras cerca de Dodgville. En 2015, él conoció a Scott Merecka, el dueño de Green Dairy and Uplands Cheese, lo cual fue la primera granja de pastoreo que había visto. Él ha sido un empleado allá desde entonces! En nuestra conversación, Edgar compartió sobre su experiencia trabajando en la granja de pastoreo de Scott, y cómo se mide contra la granjas convencionales donde él comenzó. Su testimonio es un recordatorio poderoso de que nuestros sistemas agrícolas afectan a las personas en todos niveles.Si a usted le interesa Edgar y su historia, con gusto tratamos de conectarles. Que nos manden un correo pidiendo una introducción a grassland2.0podcast@gmail.com.La banda de sonora de este episodio es Donder por Blue Dot Sessions.Historias Sobre la Pasura se base en entrevistas del metodología historia oral realizado como parte del proyecto Grassland 2.0. Entrevistamos a Edgar en Octubre de 2020.

This week on Meat + Three, meet four of our HRN Hall of Fame inductees. They’re all growers and makers doing tireless and delicious work to cultivate good, clean, and fair food. Cesare Casella is an Italian chef, author, and educator who teamed up with Heritage Foods on to preserve endangered species of livestock with his line of Casella's Heritage Prosciutto. Andy Hatch is a prolific Wisconsin cheesemaker known for the incredible cheeses he makes, Pleasant Ridge Reserve and Rush Creek Reserve. Jack Algiere is employee number one at Stone Barns Center, where he's built an integrated farming operation rooted in land stewardship, innovation, and community. Viraj Puri is the co-founder and CEO of Gotham Greens and a true pioneer in the urban farming movement here in Brooklyn. This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council. Meat + Three is powered by Simplecast.

Show favorite Andy Hatch regales Elena in studio with tales of a recent sales trip to Australia. And, don't miss the buried lead: Andy sounds the alarm on the potential for a conglomerate-controlled cheese market in the not-too-distant American future. Fear not! We also discuss what those at each link in the supply chain can do to protect innovation and variety in artisan cheese, and the space for family-sized cheesemaking companies like Uplands Cheese Co. Cutting the Curd is powered by Simplecast

Did you know pasteurization was first developed to keep wine from turning into vinegar? Join host Claire in Behind the Rind: The Story and Science of Cheese, to explore the misconceptions surrounding cheeses made from raw milk, including an interview with Andy Hatch, raw milk cheese maker at Uplands Cheese in Wisconsin.

Cheese made with raw milk has long been misunderstood; we’ll bring some serious science to what is often - an ugly yelling match. We’ll learn the history of raw milk cheese, how the FDA regulates it, and the recent culmination in 2014 when it seemed FDA might make it impossible for raw milk artisanal cheese to be produced. Lastly, we’ll talk terroir in farmstead, raw milk cheese with Cheesemaker Andy Hatch from Uplands Cheese and encourage you to get out there and eat some Raw Cheese!

Located on scenic Highway 23 between Dodgeville and Spring Green, Wisconsin, Uplands Cheese is one of the best known farmstead cheese plants in the nation. Its flagship cheese, Pleasant Ridge Reserve, is the only cheese in America to ever win both the U.S. Championship Cheese Contest and take Best in Show – three different years – at the American Cheese Society Judging Competition. Uplands is run by business partners Scott Mericka and Andy Hatch. Scott is the herdsman and Andy is the cheesemaker. Together, they and their families produce seasonal milk and seasonal cheese, two incredibly uncommon commodities in the United States, a country where everyone, it seems, wants their favorite food year-round. Last week, we caught up with the pair just in time for evening milking and helped Scott bring in the cows from pasture. Then, we sat down with Andy in the cheese plant and talked about the difference seasonal milk makes in Pleasant Ridge Reserve, Rush Creek Reserve, and a new cheese he’s working on.

Cheesemaker Andy Hatch joins host Greg Blais in the studio to talk about Uplands Cheese and the endurance of Pleasant Ridge Reserve. Cutting the Curd is powered by Simplecast.

Andy Hatch is responsible for one of the most ubiquitous cheeses on counters and menus across the country – Pleasant Ridge Reserve. He’s the guy behind Uplands Cheese Company, a seasonal grass-based dairy farm. Uplands is unique in a number of ways: it follows the “Alpine pattern” of milking, and its a place where cows harvest their own feed, spread their own manure, and give the farmer a bit of a break in the hard labor department. Tune into a conversational and candid episode of Cutting the Curd as host Greg Blais chats with Andy about everything from business growth to American cheese culture. This program was brought to you by The Wisconsin Milk Marketing Board. “We’re a Pleasant Ridge Reserve farm. Everything we do is geared around that grazing season and producing the most beautiful milk we can for that cheese.” [21:00] –Andy Hatch on Cutting the Curd

It’s the holiday season, and many folks are wondering, “What’s the best cheese to bring to a family gathering?” Anne Saxelby is joined by two guests who can help you make the right cheese decision: Andy Hatch of Uplands Cheese and Matt Rubiner of Rubiner’s Cheesemongers and Grocers! Tune in to hear Andy Hatch talk about the processes involved with making Rush Creek Reserve- the perfect holiday cheese! How does Uplands Cheese use spruce bark to flavor Rush Creek Reserve, and how often is the cheese washed during the aging process? Later, Matt Rubiner talks about the holiday atmosphere at Rubiner’s Cheesemongers, and how folks at the cheese counter can anticipate the seasonal rush. What cheeses sell best at Rubiner’s during the holidays? Find out all of this and more on this week’s edition of Cutting the Curd! This program has been brought to you by The Wisconsin Milk Marketing Board. “Improvements happen year to year, not batch-to-batch.” [10:00] — Andy Hatch on Cutting the Curd

This week on Cutting the Curd Anne and special guest host Samia Khan spoke to Andy Hatch of Uplands Cheese, a seasonal grass-based dairy farm. Uplands is unique in a number of ways: it follows the “Alpine pattern” of milking, and its a place where cows harvest their own feed, spread their own manure, and give the farmer a bit of a break in the hard labor department. They’ve even crossbred nine different breeds of cows together to create their own breed of cow perfect for their style of farming. Tune in to hear the creator of Pleasant Ridge Reserve, easily one of the most famous farmstead cheeses, talk shop on HRN!