Wisconsin Foodie[series info]

Next Generation Cheesemakers

In this episode we visit with award-winning cheesemaker Andy Hatch of Uplands Cheese. Uplands Cheese is responsible for one of the most awarded cheeses to come out of the area, Pleasant Ridge Reserve. While Andy is still in his early 30s, many consider him to be one of the next preeminent cheesemakers of our generation and state. We get a behind the scenes look into the art of cheese making and also some of the new products he is working on. Next, we visit La Merenda restaurant in Milwaukee were Chef Peter Sandroni is hosting a dinner to celebrate Wisconsin cheese and its makers. Finally, we catch up with writer and cheesemonger Gordon Edgar of Rainbow Grocery Cooperative in San Francisco as he stops into Larry's Market for a reading of his book, "Cheesemonger: A Life on the Wedge."

There are no upcoming air times for this episode.