Artisan Food and Wine | Artisan-Craftsmanship Meets Passion http://www.artisanfoodandwine.com cheese, chocolate, microbrews, wine Tue, 03 Nov 2009 21:40:01 +0000 http://wordpress.org/?v=2.5.1 en HIDDEN SPRINGS CREAMERY http://www.artisanfoodandwine.com/2008/10/10/hidden-springs-creamery/ http://www.artisanfoodandwine.com/2008/10/10/hidden-springs-creamery/#comments Fri, 10 Oct 2008 19:00:58 +0000 admin http://www.artisanfoodandwine.com/?p=39 Brenda and Dean Jensen’s farm and creamery sits atop a bluff in SW Wisconsin. Brenda left a corporate job to raise sheep and make cheese. I believe she found herself an even more demanding job. She does employ her son, Joe, and some Amish neighbors to help with most aspects of the farming operation but the cheesemaking is her domain. Presently there are roughly 200 sheep of the East Friesian and Lacaune variety that roam on some of the most fertile terrain in the state. Looking out over the bluff at her sheep herd grazing in the fields one sees the connection, the terroir, between the environment and the wonderful cheeses produced. Brenda has received awards internationally for her Driftless Cheese, a fresh creamy spread named after her region in Wisconsin that did not get destroyed by the glaciers, thus leaving the beautiful bluffs and rolling valleys. For more information or to purchase cheeses go to www.hiddenspringscreamery.com.

What motivated you to become a cheese maker?
We began to milk sheep, and the profit margins were low. We knew we had good milk. We went out in search for a cheese maker to take some of our milk and make cheese. We read about Willie Laner and called him. He told us about the Dairy Business Innovation Center in Madison and we contacted them. They put us in touch with many people who made cheese and knew a lot about cheese. They suggested for us to take a class on Artisan cheese making. It was at Mary Falks up north. One of the sessions was actual hands on cheese making at her farm. Once I got my hands in the whey, I wanted to make cheese.

Do you have any formal training?
I have my cheeesemakers license which is a series of classes and an apprenticeship. I have also made cheese with other cheesemakers and taken other classes.

What’s a typical day like?
I only milk part time now, so if I need to I milk sheep, if not I head directly to the creamery and get things ready for milk. We make cheese twice a week here currently. The others days are spent waxing cheese, washing the washed rind cheese, mixing the fresh cheese with flavors, packaging cheese for delivery, making deliveries, general sanitation and cleaning, and ordering supplies. I am trying to focus more time on sales and marketing right now.

What’s your personal favorite from the cheese you make?
The Ocooch Mountain washed rind cheese, and the natural Drifltess.

Any new cheeses in the works?
Yes , we are now making a natural rind, semi soft cheese: Bad Axe named after a nearby river. We also started making a wonderful feta; Farmstead Feta

]]> http://www.artisanfoodandwine.com/2008/10/10/hidden-springs-creamery/feed/ FIRESIDE WINERY http://www.artisanfoodandwine.com/2008/10/10/fireside-winery/ http://www.artisanfoodandwine.com/2008/10/10/fireside-winery/#comments Fri, 10 Oct 2008 18:57:03 +0000 admin http://www.artisanfoodandwine.com/?p=38 Less than five miles off of Interstate 80 on Exit 220 in East Central Iowa is a family owned winery-the vision of Rona and Bill Wyant. Soybean and corn farmers, Rona and Bill wanted to keep the tradition of agriculture, while passing down a business for generations to come. In 2005 this was realized with the opening of Fireside Winery. Their Tuscan inspired tasting room opens to a Gathering Room overlooking a patio with fireplace and fire pit and plenty of seating. They have a separate facility for larger gatherings and starting next year will be prepared to host weddings in their vineyard and receptions at the winery. Brickyard Vineyard, named after an 1800’s brickyard in the area, is located approximately five miles from the winery on Wyant land. Their wines have already won awards and they’re looking forward to making wine from the own grapes this fall. The winery is located close to the Williamsburg Outlet Mall and the Amana Colonies so plan on spending a few days. If interested in visiting the winery or purchasing wines contact www.firesidewinery.com for more information. Rona was a gracious host and answered the questions below.

What motivated you to open up a winery?

Our desire to diversify our farming operation and to have the ability to work with family.

Who is your winemaker and what kind of training does he/she have?

Our winemaker is our son-in-law, Zach Bott. Zach graduated from ISU with an animal science degree heavy in chemistry. After college Zach was last at Cenex Harvest States employed as a grain merchandiser. As our wine maker here at Fireside Winery Zach’s previous chemistry background enabled him to grasp the necessary skills needed to produce a high quality wine. Currently we have Zach working towards his certification from UC Davis which he will complete his coursework in 2009. (US Davis is the top enology school in the US).

Which wines are your most popular?

Currently our top sellers are BLU, Firefly and Hearthstone but they are followed closely by Matchbox and Serenade.

Which is your personal favorite and why?

I personally prefer a dry white wine, which we have in Midnight Ember and Amberglow. Although this is what I personally prefer they are not our top sellers, nor would they be in most wineries in the midwest. Of our top sellers I also prefer our Hearthstone.

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