Wisconsin Foodie visits award-winning Cheesemaker Andy Hatch of Uplands Cheese. Their artisanal cheese, Pleasant Ridge Reserve is one of the most awarded cheeses to come from WI. Many consider Andy to be the next preeminent cheesemaker. Andy offers a behind-the-scenes look at the art of cheese-making, and discusses new products he is working on. Next, La Merenda Restaurant in Milwaukee is visited. Chef Peter Sandroni hosts a dinner to celebrate Wisconsin cheese and its makers-- pairing a different local chef with a cheesemaker. Later, writer and cheesemonger, Gordon Edgar of Rainbow Foods co-op in San Francisco stops into Larry's Market to read from his book, "Cheesemonger: A life on the Wedge". He also shares his thoughts on Wisconsin Cheese.
10.1 and 36.2