Marika Penderman, an award-winning Gouda producer from a dairy farm, shares her fermentation secrets and triumphs in making aged Gouda. Chris Raleigh, a fourth-generation cheesemaker, introduces his innovative Dunbarton Blue, a cheddar-blue hybrid, emphasizing the importance of quality milk in small-scale production. Meanwhile, James Beard winner Tory Miller discusses his culinary journey, reveals how he bested Bobby Flay, and provides tips for the ultimate grilled cheese. The event also features cheeky cheese fortune telling and insights into Wisconsin's rich cheese-making culture.
