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We have teamed up with Wisconsin Cheese for an interview mini-series referred to as Meet the Makers, that includes a sampling of the state’s most interesting cheesemakers and their award-winning creations.
In case you grew up within the ‘90s like I did, likelihood is excessive that you simply additionally watched the charmingly British collection of quick movies that includes Wallace and his intelligent canine, Gromit. In an installment titled A Grand Day Out, Wallace and Gromit notice they’ve eaten by way of their cheese shops, in order that they embark on a quest to seek out extra. Naturally, their journey takes them to the moon—that huge, pale yellow orb within the sky with its Swiss cheese-like holes. Spoiler alert: Wallace and Gromit uncover that the moon is just not, in truth, made from cheese and return residence with none further curds in tow.
Wisconsin cheesemaker and Hill Valley Dairy founder Ron Henningfeld regarded to the moon with related tacky curiosity when making his first ever cheese, Luna—and the remainder is historical past. At this time, Ron and his spouse Josie churn out wheel after wheel of this celestial-inspired cheese together with a formidable lineup of cheddars, Goudas, and cheese curds, all made utilizing milk from his brother’s household farm. I sat down with Ron to be taught extra about his moon cheese, their milk-to-market mannequin, and what it means to be a cheesemaker in Wisconsin.
This interview has been edited and condensed for readability.
MADISON TRAPKIN: Are you able to inform me who you might be and what you do?
RON HENNINGFELD: I’m a cheesemaker at Hill Valley Dairy and I make small batches of artisan cheese utilizing milk from my brother’s dairy farm
What does it imply to be a Wisconsin cheesemaker?
I believe to be a cheesemaker in Wisconsin means to be a part of a household, a part of a group. We’re all rooting for one another [and] making an attempt to make the most effective Wisconsin cheese that we are able to.
How cool is it whenever you get to truly watch someone take their first chew of one among your cheeses?
After I get to see clients strive [our] cheeses for the primary time and I get to see the response, it is rewarding simply to see them smile or nod or give this notion [that] they’re having fun with it. That is the rewarding facet of cheesemaking. When folks ask me what I like about being a cheesemaker, in fact I like beginning with our household’s milk and making cheese, however I additionally take pleasure in that cheese makes folks completely satisfied. I like making a product that makes folks completely satisfied.
What does “milk-to-market” imply?
What we do at Hill Valley Dairy is slightly bit distinctive [in] that we’re ready to make use of milk from solely our household’s farm to make the cheeses we produce. It makes me consider that first day once I began Hill Valley Dairy and we obtained a load of milk, a small truckload from the farm, and introduced it to the creamery. I might already been a cheesemaker for a number of years, however this was the primary time I used to be making cheese with milk from our household farm. That was simply actually, actually particular. It was particular to make that product, share it with the household, and finally promote it to clients. So milk to market is a direct line. It is not a advertising ploy—it is very tangible, particularly with customers eager to know the place [things] are from. It’s [about] figuring out. Realizing the farm very personally, figuring out my brother runs a implausible farm and takes care of the animals—wholesome animals and high quality feed produce high quality milk, which is finally what we’d like for producing nice cheese.
Picture by Dusan Harminc
How does Hill Valley Dairy construct group by way of cheese?
I believe the group of cheese lovers existed for a very long time and Hill Valley Dairy, however now [we] play a task in that. Our function is to maintain producing nice Wisconsin cheese. Whether or not it is the farmers markets or the cheese store or the cheese occasions, we offer a spot for a group of cheese folks to return collect, get good cheese, and speak about cheese. I believe we additionally supply an entrance level for individuals who won’t know but how a lot they do recognize cheese. After we can put some actually good cheese in entrance of them that has a narrative and has a taste and style and profile to go along with it, then we’re rising this group to do extra.
Let’s speak cheese—inform me in regards to the origin story for Luna.
I have been a cheesemaker for about 12 years now and it’s develop into an enormous a part of my life and my household’s life. My spouse, Josie, and I are all the time speaking about cheese. Everyone knows [the story] of [how] the moon was made from cheese, and [Josie and I] all the time took that dialog additional. If the moon was made from cheese, what wouldn’t it style like? So we might all the time have that banter in regards to the moon and cheese and finally form of having this concept of like, we must always make a cheese that tastes just like the moon.
When Hill Valley Dairy was youthful, I used to be making some trials of cheeses that might be originals for [us]. There was a day that I introduced three or 4 samples of cheeses to the kitchen desk with Josie. We sat down and tasted a few varieties, and we obtained to this one. We tasted it and we had been like that is Luna as a result of [of] its crumbly texture, its saltiness, its tanginess, its nuttiness. It simply form of struck [us] that that is what the moon would style like.
Picture by Dusan Harminc
You’ve made some award-winning cheeses over time—what are among the awards you’re most pleased with?
During the last two years I’ve submitted Luna and a few different cheeses into the World Cheese Championship competitors and so they’ve executed very properly. Luna has taken third in its class and fourth in its class in several years and its accomplice cheese, Alina, has taken fourth in its class as nicely. So these are, these are some awards we’re very pleased with. In a world championship competitors the place there [are] over 3,000 entries and our does okay, that is fairly spectacular, actually.
Your operation is exclusive in that your cheeses are made with milk from your loved ones’s dairy. Do you are feeling that this lets you be extra nimble in your cheesemaking course of?
I believe having a relentless supply of milk from a single household farm really results in extra consistency. I do know that milk very personally [even as] it adjustments all year long. I believe nimbleness comes from making small batches of cheese and with the ability to be hands-on with it.
If we have to make changes or wish to make changes, we are able to. We will as a result of it is only a small batch and we are able to tweak issues by some means if we’re making an attempt to be according to the cheese or if we’re making an attempt to vary cheese, and particularly if we’re making an attempt to make a brand new cheese. Our batch sizes are actually cheap to play with and check out some enjoyable issues and see what comes from it.
What does the long run maintain for Hill Valley Dairy?
We’re fairly excited proper now. It was simply months in the past once we acquired our personal micro-cheese manufacturing unit. We’re excited for our workers to ramp up the cheeses we already make, get extra of these into the market and to clients who’re on the lookout for it and actually asking for them. So we’re excited to carry extra milk from the household farm to the cheese manufacturing unit, make extra cheese, and attain a bigger area. [We’re] additionally enthusiastic about the opportunity of making a few new cheeses as a result of we’ve management of our manufacturing facility on this area.
Our new manufacturing facility in Milwaukee has a entrance finish that we’re going to revamp into good cheese retail, but in addition [as] a gathering place for individuals who love cheese.
What’s your favourite Hill Valley Dairy cheese? Inform us within the feedback beneath!
Our associates at Wisconsin Cheese are dedicated to showcasing all of the superb cheeses the state has to supply—and there is a number of them. Wisconsin has extra flavors, varieties, and kinds of cheese than anyplace else on this planet. From Italian classics like Parmesan and ricotta to Wisconsin Originals like Colby and Brick, this cheese-obsessed state has slightly one thing for everybody. Discover out extra about Wisconsin Cheese by visiting their website.
