Associate Editor, Food52
Cheese has been made in Wisconsin since before it was even a state. In the 1830s and 40s, a wave of European immigrants planted roots in the region and started dairy farms, where they made homemade cheeses to get the most out of all that milk. It was a woman in fact, Anne Pickett, who started the first official cheesemaking business in the area, a whole seven years before Wisconsin joined the union in 1848.
You grew up on a dairy, so can you tell me a bit about Roth Cheese’s relationship with Wisconsin’s dairy farmers. Originally, the process was very traditional and was influenced and inspired by the Swiss immigrants who had that connection to cheesemakers and cheesemaking in and around Switzerland. So, when cheese started to be made here in Monroe, they used copper vats and aged cheese on wooden boards.
I'm not sure that I see myself as being at the helm of it, but it certainly is an opportunity and having an open mind and being a sponge to soak up that knowledge from others in an effort to be a part of that.
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