Wisconsin's cheesemakers have long been renowned for their unparalleled innovation, artistry and technical expertise, but never have those qualities come into play in more exciting ways than today, as America's Dairyland experiences a true renaissance in its artisan and farmstead cheesemaking.

The First Annual Wisconsin Original Cheese Festival celebrates the state's growing number of dairy artisans and award-winning collection of American Original cheeses. Taste dozens of cheeses and learn more about the reinvigoration of Wisconsin dairy during this first annual cheese festival.

Friday, Nov. 6, 2009
Meet the Cheesemaker Gala Event

Saturday, Nov. 7, 2009
Tour Option A: Farmer's Market & Artisan Cheese Tasting
Tour Option B: Cheese Plant Tour & Fondue Lunch
Educational Seminars
Madison Dine Around

Check the website for additional details and specific event times.

Meet Beth Crave from Crave Brothers Farmstead Cheese! Beth will be sampling their award-winning Fresh Mozzarella and Mascarpone at Brennan's Market in Monroe, Wisconsin.

To learn more about Crave Brothers Farmstead Cheese, go to www.cravecheese.com.

Six Wisconsin artisan cheeses will be featured by Greg & Mary Sonnier at a fundraiser they are hosting at their special event venue, The Uptowner, to raise money for medical needs for local shrimp industry icon, Ray Brandhurst.  New Orleans finest chefs and restaurateurs including Greg & Mary Sonnier, the John Besh Restaurant Group, the Donald Link Restaurant Group, Aaron Burgau (Patois), Patti Constantin Designs in Catering, Justin Develier (La Petite Grocery), and Chris DeBarr (Green Goddess), Lisa Barbato Crescent City Farmer's Market Pastry Vendor, Dan Stein/Stein's Deli and Market to name a few, will offer their best dishes for the afternoon fundraiser (beer, wine and soft drinks will be provided).  The ticket price for the event is $40 and can be purchased at the Crescent City Farmer's Market or at door the afternoon of the event.

To learn more about this fundraiser, go to http://www.lafeteneworleans.com/neworleans/events/view/7081/FRIENDS-OF-FOUR-WINDS-SUNDAY-SOIREE.

James Norton and Becca Dilley drove 7,600 miles during the winter of 2007-08, interviewing cheesemakers, listening to their stories, tasting their cheeses and exploring the plants where they work. The culmination of their journey is their new book, The Master Cheesemakers of Wisconsin.

The book showcases 43 of the 44 Wisconsin Master Cheesemakers, who have devoted at least 13 years of their lives to attain the certification, the only one of its kind in the U.S. The Master’s program rivals similar rigorous training in Europe, and includes classes, facility inspections and a written final exam.

Norton and Dilley will discuss their work and sign books at the UW-Madison Memorial Union's Main Lounge on November 19. Several Masters profiled in the book will join them for cheese samplings, including Sid Cook of Carr Valley Cheese, Bruce Workman of Edelweiss Creamery, Joe Widmer of Widmer Cheese Cellars and Bob Wills of Cedar Grove Cheese.

James Norton and Becca Dilley drove 7,600 miles during the winter of 2007-08, interviewing cheesemakers, listening to their stories, tasting their cheeses and exploring the plants where they work. The culmination of their journey is their new book, The Master Cheesemakers of Wisconsin.

The book showcases 43 of the 44 Wisconsin Master Cheesemakers, who have devoted at least 13 years of their lives to attain the certification, the only one of its kind in the U.S. The Master’s program rivals similar rigorous training in Europe, and includes classes, facility inspections and a written final exam.

Norton and Dilley will discuss their work and sign books at Fromagination on November 20. Several Masters profiled in the book will join them for cheese samplings, including Sid Cook of Carr Valley Cheese, Bruce Workman of Edelweiss Creamery, Joe Widmer of Widmer Cheese Cellars and Bob Wills of Cedar Grove Cheese