The Wisconsin Whey: Cheesemaking in the Driftless

The Driftless Region of Wisconsin is home to some of the nation’s most celebrated cheesemakers–artisans whose creations have earned hundreds of state, national, and international awards. Tonight’s panel discussion draws from a new book, The Wisconsin Whey, which offers an intimate look at some Dairyland’s top cheesemakers who are featured in it. From legends like Sid Cook of Carr Valley Cheese to innovators like Andy Hatch of Uplands Cheese, Wisconsin’s rock-star cheese artists span generations, backgrounds, and milk types–including cow, goat, sheep, and even buffalo. Some are fourth-generation artisans; others came to cheesemaking from careers in law, politics, or wine. Despite their diverse paths, they share a deep commitment to craft, quality, and community, fostering a rare spirit of collaboration in a competitive field. The book, and tonight’s panel discussion with several of its creators, honor not only award-winning cheeses but the stories, people, and place behind them.