Join Wisconsin Dairy expert Ed Janus, Zingerman’s founding partner Ari Weinzweig and the deli cheese enthusiasts on Thursday, December 8, from 6:30 pm to 8:30 pm, as we learn, taste and toast a special selection of Wisconsin’s handmade cheeses. Craft Midwest beer will be sampled alongside these great cheeses to highlight and enhance Wisconsin’s flavor traditions.

Zingerman's Events on Fourth is located at 415 N Fifth Avenue - In Ann Arbor's Historic Kerrytown District.

Cost is $45 at the door of you can save $5 if you RSVP by December 6 by calling 734-663-3400.

While many cheesemakers peer back in time to produce traditional cheese, Wisconsinites look forward. Wisconsin cheesemaking tradition devel-oped backwards in the sense that it came to national prominence with industrialization and large-scale operations. Today, thanks to support from the Wisconsin Milk Marketing Board, the phrase ”Wisconsin Cheese” conjures images of small farms and cheeses made by hand using traditional, artisan methods. So, while they hark back to traditional cheesemaking methods, Wisconsin’s cheesemakers are making some of the best cheese in the country and looking forward to a future of incredibly flavorful eating from America’s Dairyland.

On Wednesday, December 7 from 7 pm to 10 pm the Roadhouse is excited to host our guests from the Wisconsin Milk Marketing Board, including author and oral historian Ed Janus. Ed’s work with the WMMB began in 2006 when he began producing stories of dairy farmers and cheesemakers. While working on these stories he realized to tell the stories of Wisconsin cheesemaking today, he also needed to tell the remarkable story of how dairy farming came to the state and transformed Wisconsin. Ed will be here to share those stories and engage diners in a conversation about dairy farming, cheesemaking and of course, Wisconsin Cheese.

Chef Alex has prepared a menu featuring Wisconsin cheese in every course, including one course from Cheese Dream, a future food cart operation led by Roadhouse chefs Jordan Ceresnie and Afrim Ramaxhik.

This dinner is SOLD OUT! Please call 734.663.3663 to add your name to the wait list.

The Cheese School of San Francisco presents Grilled Cheese, Please on Monday, November 28, from 6:30-8:30 p.m.  Oooey, gooey ribbons of delectable, melted cheese sandwiched between butter-crisped slices of sourdough, wheat, rye, and even focaccia and croissant, combined with favorite foods such as bacon, piquillo peppers, seasonal veggies, caramelized onions, pears, herbs, and so much more–just the thought leads us to one heck of a run-on sentence. Join Laura Werlin, highly respected authority on cheese and award-winning author of two books on the subject, for a special class dedicated to all things grilled cheese and wine. Laura will show you her method for making the very best grilled cheese sandwiches. You’ll tastes the cheeses that go in to her fabulous sandwiches and enjoy wine pairings suited to each glorious concoction.  Cost for the class is $75.

For more information go to www.cheeseschoolsf.com.

Marion Street Cheese Market in Oak Park, IL will be celebrating the wonders of Wisconsin Cheesemaking on November 16th, from 6--9 pm.  The Wisconsin Milk Marketing Board and MSCM are teaming up to bring in loads of cheesemakers, wine, spirits, gourmet food, and other MSCM favorites. In total, there will be over 30 vendors and friends in house sampling out their products. Beer, wine, and spirits aplenty!

This event is 21+ only; beer, wine, spirits, and food samples included.

Note: Physical ticket not required on the night of the event.  Please include email address when completing your transaction online.

Marion Street Cheese Market will host several Wisconsin cheesemakers at its Cow Town event, including Hidden Springs Creamery and Seymour Dairy. Other artisans and distillers will also be on hand to offer samples. 

The shop will close for this ticketed event. Tickets are $30 and are available on Marion Street Cheese Market’s website. Attendees will receive 10 percent off their shop purchases during the event. The tasting will be followed by a 9 p.m. screening of “Living on the Wedge,” a documentary about Wisconsin’s artisan cheesemakers, nominated for a James Beard Foundation Award.

For more information go to www.marionstreetcheesemarket.com.

More than a dozen nationally renowned speakers and Wisconsin cheesemakers will present a wide array of tasting and educational seminars at this fall’s Third Annual Wisconsin Original Cheese Festival.

The seminars, set for between Noon – 5:30 p.m. on Saturday, Nov. 5, will take center stage at the Third Annual Wisconsin Original Cheese Festival, a two-day event that draws more than 1,000 cheese lovers from around the country, all of whom descend on Madison for a weekend of tours, seminars, dinners and the popular Meet the Cheesemaker Evening Gala.

Tickets go on sale in September. Seminars are each limited to 32 participants and range in price from $20 - $35. The line-up of seminars & speakers includes:

• Cheese Making 101: So you think you want to be a cheesemaker? Cheese Technologist Dean Sommer from the Center for Dairy Research covers the fundamental principles of the art and science of cheesemaking.
• Wisconsin Artisan Cheese & Scotch Paring: Spirits Master at Vom Fass USA, Greg Long, proves artisanal scotches are just as good as pairing with artisanal cheeses as wines and beers. Explore four scotches and four cheese pairings.
• A New Era for Wisconsin Cheddar: Cheesemakers Tony Hook and Joe Widmer are ushering in a new era of specialty Cheddars. Taste four aged Cheddars, ranging from 2 to 12 years, moderated by Steve Ehlers, of Larry’s Market.
• Wisconsin Artisan Cheese & Rum Pairing: Coming all the way from Los Angeles, Barrie Lynn – The Cheese Impresario presents a fresh perspective on cheese pairings with four different Wisconsin artisan cheeses and four different rums.
• Creating Dairyland: A Conversation About How Cows Saved Wisconsin: Author Ed Janus talks about how caring for cows saved Wisconsin’s soil, created our landscape, brought prosperity to our state and still shapes our way of life. Cheesemakers Sid Cook and George Crave join Ed in the conversation and bring their favorite cheeses to share.
• Wisconsin Artisan Cheese & Craft Beer Pairings: Explore why pairing artisan cheeses with craft beers is such a hot trend. Chef Sara Hill will lead a tasting of six different Wisconsin cheeses and six different micro-brews from Wisconsin.
• International Cheeses Vs. Their Wisconsin Counterparts: Wisconsin artisan cheeses win more awards than any other state, but how do they compare against their international counterparts? Taste and compare six different cheeses with Fromagination owner Ken Monteleone.
• Wisconsin Artisan Cheese & Wine Pairings: Experience tells us there are natural partners in certain wines and cheeses. Wine connoisseurs Jady & Gisele Grad will lead a tasting of four wines with four exclusive Wisconsin cheeses.

Additional cheese festival events include all-day Friday farm and creamery tours, a Friday evening Meet the Cheesemaker Gala, Saturday farmer’s market tours with lunch at Fromagination, and ten different Saturday evening Cheesemaker Dinners at  participating Madison Originals restaurants.

Tickets for all events go on sale to members of Wisconsin Cheese Originals on Sept. 12, with remaining tickets available to the public one week later. Visit www.wicheesefest.com to learn more.

Wisconsin Cheese Originals thanks the sponsors of the Third Annual Wisconsin Original Cheese Festival, including: Gold-Level sponsors Klondike Cheese, World Import Distributors, Wisconsin Milk Marketing Board; Silver-Level sponsors BelGioioso Cheese, Dairy Business Innovation Center, Emmi Roth USA, Fromagination, Organic Valley, Uplands Cheese; and Bronze-Level sponsors Crave Brothers Farmstead Cheese, Edible Madison, Fromartharie, and Meister Cheese.

WMMB Chef Ambassador Jorge Miguel de le Torre, dean of culinary arts at Johnson & Wales University in Denver, will present an assortment of Wisconsin cheeses at the the 7th Annual Denver International Wine Festival, November 2-5, 2011.  This year's event is being held at The Wings Over The Rockies Air & Space Museum.

Join Chef Jorge as he samples some of Wisconsin's finest artisan cheeses at this premier food and wine event.

Tickets to the popular Meet the Cheesemaker Gala, part of the Third Annual Wisconsin Original Cheese Festival, will go on sale to the public on Monday, Sept. 19, offering attendees the chance to meet 35 cheesemakers and taste more than 150 of the state’s finest artisan, farmstead and specialty cheeses.

Set for Friday, Nov. 4 at the Monona Terrace in downtown Madison, tickets to the Meet the Cheesemaker Gala will be available Monday morning online at www.wicheesefest.com. To accommodate more attendees, the Gala will be ticketed a bit differently this year, offering two different time slots, from 6 to 8 p.m., and 8 to 10 p.m. Each session will be limited to 250 attendees, allowing everyone to personally meet and greet cheesemakers in a relaxed and enjoyable setting.

New this year, cheese will be offered for sale by Metcalfe’s Market in a room adjacent to the Gala. Attendees should come ready to taste and then purchase their favorite cheeses.

For a complete line-up of all cheeses, companies and cheesemakers attending the event, visit: http://www.wicheesefest.com/meet-the-cheesemaker

The Friday evening Meet the Cheesemaker Gala is just one of a wide array of events taking place during the annual festival. Other events, most of which have already sold out to members of Wisconsin Cheese Originals, include: three different creamery and dairy farm tours, ten cheesemaker dinners, and eight tasting and educational seminars.

Wisconsin Cheese Originals thanks the sponsors of the Third Annual Wisconsin Original Cheese Festival, including: Gold-Level sponsors Klondike Cheese, World Import Distributors, Wisconsin Milk Marketing Board; Silver-Level sponsors BelGioioso Cheese, Dairy Business Innovation Center, Emmi Roth USA, Fromagination, Organic Valley, Uplands Cheese; and Bronze-Level sponsors American Cheese Society, Crave Brothers Farmstead Cheese, Edible Madison, Fromartharie, and Meister Cheese.

For Kristine Subido, Executive Chef at Wave, the key to cultivating a productive and energetic kitchen is all in the family.  The Subido family members are ardent food lovers and have instilled within themselves the pleasures of sharing and interacting with food.  Calling up those early lessons, Subido has lent a sense of intimacy to each kitchen she has encountered as she worked toward success in a rarefied and male-dominated industry.  Succeeding in the restaurant industry has been a welcome challenge for Subido whose contributions to WAVE have earned the restaurant sterling accolades from critics and diners alike.  "Everything I serve has a lot of flavor and a lot of integrity," she says.  "For me that's what it's always been about."  In this class, Chef Subido will show you how to prepare a variety of tapas-style cheese appetizers for entertaining.  Date and time of class is Saturday, October 22, 2011, 11:00 a.m. - 1:30 p.m.  For more information go to http://www.carrvalleycheese.com/carr-valley-cooking-school/9-catch-the-wave-chef-kristine-subido-date-to-be-determined.html.

For a complete biography go to http://www.eatwisconsincheese.com/chefs/chef.aspx?cid=35.  

Wisconsin Cheese will be on display at the following events during the Kohler Food & Wine Experience:

The Taste of the Vine Event on Friday, October 21, from 8:00 pm to 10:00 pm at the Kohler Design Center, 101 Upper Road, Kohler, WI

The reception prior to the Feast of Talent dinner on Saturday, October 22, at The American  Club

The reception prior to the Pig Cheese Cocktail dinner on Saturday, October 22, from 6:00 pm to 10:00 pm at the Blackwolf Run Terrace

The Ultimate Tailgate Party event on Sunday, October 23, 2011 from 2:30 pm until 6:00 pm at the Stella Artois Main Stage

For more information go to http://www.kohlerathome.com/events-kfwe.html

This summer, Wisconsin Cheese takes center stage at Door County’s Savory Spoon Cooking School with its “Meet the Cheesemaker” series. On select Tuesdays from July through October, participants will be able to meet a Wisconsin Artisan Cheesemaker, sample cheese, wine and other cheese accompaniments and learn about the hard work and expertise that makes Wisconsin Cheese special. The tastings begin at 6 p.m. and cost $30 per evening.

Meet Master Cheesemaker Joe Widmer and sample some of his award-winning artisan cheeses.

The Savory Spoon Cooking School, Schoolhouse Creamery and Schoolhouse Artisan Cheese Shop are located in Ellison Bay, Door County, WI. The seasonal school is a member of the International Association of Culinary Professionals, and is open from June through October each year. It offers “hands on” and demonstrative cooking classes, private events and a culinary marketplace.

Visit www.savoryspoon.com for additional information and event registration. Visit EatWisconsinCheese.com for additional information about Wisconsin Cheese.

For more information contact Wisconsin Milk Marketing Board's Heather Porter Engwall at hporterengwall@wmmb.org, (608) 203-7235 or Savory Spoon Cooking School's Chef Janice W. Thomas at savoryspoon@aol.com, (920) 854-6600.

Celebrate the first ever national American Cheese Month with a Wisconsin artisan cheese and beverage pairing event to benefit the American Cheese Education Foundation (ACEF). Hosted by Pastoral Artisan Cheese, Bread & Wine, the Wisconsin Milk Marketing Board (WMMB) and Marion Street Cheese Market, the festivities include a guided tasting featuring cocktails by Death’s Door Spirits, beers by Goose Island Brewery, and Wisconsin artisan cheeses such as the award-winning Pleasant Ridge Reserve (Uplands Cheese Company), Bandaged Cheddar (Bleu Mont Dairy), Casa Bolo Mellage (Carr Valley), Dunbarton Blue (Roelli Cheese Haus), and Tilston Point Blue (Hook’s Cheese Company) among others which are all available for sale throughout October at Pastoral Artisan Cheese, Bread & Wine and Marion Street Market. This event will be held at Kendall College. The donation is $20 per person.

For ticket information, contact Pastoral Artisan Cheese, Bread & Wine at www.pastoralartisan.com or 773-472-4781; or Marion Street Cheese Market at www.marionstreetcheesemarket.com or 708-725-7200.

Join us Wednesday, October 12, 5:30-7:30 PM, for a social tasting and book signing by authors specializing in fermented foods. Thanks to the support of the Wisconsin Milk Marketing Board, the tasting is organized by Lucy Saunders, author of The Best of American Beer & Food, and James Norton and Becca Dilley, authors of Master Cheesemakers of Wisconsin.  Sample five beers (Flat Earth Cygnus X-1 Porter, Lift Bridge Farm Girl Saison, Summit Octoberfest, Surly Bender, Schell Firebrick), assorted specialty cheeses from Caves of Faribault, Carr Valley, Saxon Farmstead Creamery, Hook’s and more. Tickets are available online at www.thehappygnome.com.

Facebook page posting to link to: https://www.facebook.com/event.php?eid=119842521452745

Suggested Twitter post:  Tasty #craftbeer with WI #cheese, meet authors, James Norton @heavytable and @lucybeercook Wed10/12 @thehappygnomemn

The Happy Gnome is located in the Cathedral Hill neighbor of St. Paul at 498 Selby Avenue.

Pastoral Artisan Cheese, Bread & Wine will host free Wisconsin cheese in-store demos and tastings in October at the following locations:

Wednesday, October 12 with Saxon Creamery (Cleveland, Wisconsin), 11:30 a.m. – 1:30 p.m. (Loop, 53 East Lake Street)

Thursday, October 13 with Seymour Dairy (Seymour, Wisconsin), 11:30 a.m. – 1:30 p.m. (Chicago French Market, 131 North Clinton Street) and from 5:00 p.m. – 7:00 p.m. (Lakeview, 2945 North Broadway) 

Friday, October 14 with Hollands Family Cheese (Thorp, Wisconsin), 5:00 p.m. – 7:00 p.m. (Chicago French Market, 131 North Clinton Street)

In celebration of the first ever national American Cheese Month, and to support the American Cheese Education Foundation (ACEF), Pastoral Artisan Cheese, Bread & Wine and The Purple Pig will host an exclusive Meet the American Cheesemaker—Dinner with Saxon Creamery’s Jerry Heimerl. Cost is $80 per person, including a three-course dinner and wine pairings, with $5 of each ticket sale being donated to ACEF. Only 24 seats available.

Purchase tickets at Pastoral Artisan Cheese, Bread & Wine, online at pastoralartisan.com or by calling 773-472-4781.

October marks American Cheese Month, the first ever national celebration of American artisan cheese and the farmers, cheesemakers, chefs and retailers who help bring them to the table.

American Cheese Month was created by the American Cheese Society to help raise awareness of the quality and diversity of American cheeses. The celebration will be held annually each October, with special events and promotions planned in cities across the country.

As the nation’s leading producer of cheese and home to the most award-winning cheeses, Wisconsin has plenty of reasons to celebrate American Cheese Month. Throughout the month, cheesemakers, cheese shops, chefs and other industry experts will join forces to celebrate the amazing variety of American cheese crafted in Wisconsin. Here is a sample of October’s featured events:

• Meet the Cheesemaker Events are being held at the Savory Spoon Cooking School in Ellison Bay, Wis., Oct. 4 and Oct. 18. Attendees will have the opportunity to sip wine and sample Wisconsin artisan cheese.
• Wisconsin Cheese Originals is hosting a Green County Cheesemaker Dinner at The Dining Room at 209 Main in Monticello, Wis. Oct. 13. The menu will highlight cheese from three Green County Wisconsin cheesemakers.
• Wisconsin Cheese Mart, located in downtown Milwaukee, is planning a Pinot Noir and Wisconsin Cheese Tasting Oct. 15, along with other opportunities to sample Wisconsin Cheese throughout the month. Visit wisconsincheesemart.com for more information.
• Graze restaurant in Madison is featuring Carr Valley Cheese during a special Cider & Wisconsin Cheese Dinner Oct. 16.
• Fromagination specialty cheese shop in Madison is offering a Wisconsin Cheese and Wisconsin Micro Brews tasting Oct. 20. The store is planning additional special events throughout the month; visit www.fromagination.com for more information.

Additional planned American Cheese Month events in Wisconsin and throughout the U.S. can be found on the events page of Wisconsin Milk Marketing Board’s website, www.eatwisconsincheese.com.

This summer, Wisconsin Cheese takes center stage at Door County’s Savory Spoon Cooking School with its “Meet the Cheesemaker” series. On select Tuesdays from July through October, participants will be able to meet a Wisconsin Artisan Cheesemaker, sample cheese, wine and other cheese accompaniments and learn about the hard work and expertise that makes Wisconsin Cheese special. The tastings begin at 6 p.m. and cost $30 per evening.

Meet Cheesemaker Marieke Penterman and sample her award-winning Holland-style Gouda.

The Savory Spoon Cooking School, Schoolhouse Creamery and Schoolhouse Artisan Cheese Shop are located in Ellison Bay, Door County, WI. The seasonal school is a member of the International Association of Culinary Professionals, and is open from June through October each year. It offers “hands on” and demonstrative cooking classes, private events and a culinary marketplace.

Visit www.savoryspoon.com for additional information and event registration. Visit EatWisconsinCheese.com for additional information about Wisconsin Cheese.

For more information contact Wisconsin Milk Marketing Board's Heather Porter Engwall at hporterengwall@wmmb.org, (608) 203-7235 or Savory Spoon Cooking School's Chef Janice W. Thomas at savoryspoon@aol.com, (920) 854-6600.

This summer, Wisconsin Cheese takes center stage at Door County’s Savory Spoon Cooking School with its “Meet the Cheesemaker” series. On select Tuesdays from July through October, participants will be able to meet a Wisconsin Artisan Cheesemaker, sample cheese, wine and other cheese accompaniments and learn about the hard work and expertise that makes Wisconsin Cheese special. The tastings begin at 6 p.m. and cost $30 per evening.

Join Master Cheesemaker Bruce Workman when he brings his classic big-wheel Swiss Emmenthaler in for sampling.

The Savory Spoon Cooking School, Schoolhouse Creamery and Schoolhouse Artisan Cheese Shop are located in Ellison Bay, Door County, WI. The seasonal school is a member of the International Association of Culinary Professionals, and is open from June through October each year. It offers “hands on” and demonstrative cooking classes, private events and a culinary marketplace.

Visit www.savoryspoon.com for additional information and event registration. Visit EatWisconsinCheese.com for additional information about Wisconsin Cheese.

For more information contact Wisconsin Milk Marketing Board's Heather Porter Engwall at hporterengwall@wmmb.org, (608) 203-7235 or Savory Spoon Cooking School's Chef Janice W. Thomas at savoryspoon@aol.com, (920) 854-6600.

Chef Jason Gorman, Executive Chef for the Iron Horse Hotel in Milwaukee, believes Old World fare paired with great wine makes for incredible conversation and and an unforgettable dining experience.  With a passion for remarkable cuisine, Chef Gorman promises an experience in classic yet innovative seasonal cuisine.  Date and time of class is Monday, September 19, 2011, 6:30 - 9:00 p.m.  Cost:  $55.  For more information go to http://www.carrvalleycheese.com/carr-valley-cooking-school/9-the-dream-of-a-lifetime-chef-jason-gorman-date-to-be-determined.html.

For a complete biography go to http://www.eatwisconsincheese.com/chefs/chef.aspx?cid=31.