May 2016 is going to be Swiss Heritage month at Fromagination. Wisconsin has a strong, historic tie to the cheese-making traditions of Switzerland. Several events will highlight that connection to America’s Dairyland.
Switzerland, a small, mountainous country in south-central Europe, has an outsized role in cheese-making history. It is famous for creations such as Appenzeller, Gruyere, Tete-de-Moine and Fromage a Raclette. What U.S. residents often just call “swiss cheese,” Swiss residents might call…hmmm….generic cheese? The tradition of cheese-making in Switzerland crossed the Atlantic Ocean and landed, frequently, in Wisconsin. Now it’s time to find out how the milk choices, the techniques and equipment, and the long-standing practices, have enriched our state!
The first event will be Tuesday, May 3 – a cheese class, “Discovering Swiss Cheese!” The class – limited to 20 registrants – will feature special guest Chris Roelli, Wisconsin master cheese-maker and owner of Roelli Cheese, in Shullsburg. He is a fourth-generation cheese producer, and creator of some excellent artisan Wisconsin cheeses.
The 1.5 hour class will include a cheese-tasting of Alpine-style cheeses, a review of the Swiss influence in Wisconsin, discussion of Alpine cheeses, and a fondue snack made from Swiss and other Alpine cheeses sold at Fromagination. The cost is $50 per person, with a discount for group/multiple registrations. Sign up here.
