Meet the Wisconsin Cheese Chef Ambassadors

This year the Wisconsin Cheese Chef Ambassador Program welcomed their largest and most diverse group of chefs yet. The program was started seven years ago by the Wisconsin Cheese Board to spread the word about the amazing cheese Wisconsin has to offer.

I was privileged to be part of this group. We learned so much during our cheese “immersion tour.” I’m looking forward to sharing with you recipes, ideas on using cheese, and the great quality of Wisconsin cheese.

The chefs are:

Front row, left to right:

Benjamin Ford from Ford’s Filling Station in Culver City, California, a “gastropub” that focuses on the fundamentals of cooking, teaching and foraging. He believes in simplicity; the products on the menu should stand for themselves.

Adam Siegel, Park Bistro and Bacchus in Milwaukee, whose culinary training combines classic French, traditionally prepared regional French bistro fare, and modern interpretations of French bistro cuisine.

Julian Alonzo, Brassiere 8 1/2 in New York, has traveled the globe extensively and brings a great ethnic perspective.

Dean Maupin is chef at the Clifton Inn, Charlottesville, Virginia, a small (18-room) inn. He’s committed to presenting nature’s products in the best and most delicious ways.

Middle Row, left to right:

Bart Black, Redstone Golf Club, Humble, Texas, has created cuisine for some large-scale events, such as the Super Bowl XXXVII Media Party, the 2004 MLB All Star Gala and the ESPN Road Show.

Jorge de la Torre, Johnson & Wales University, Denver, brings a unique academic perspective, though he also had a very accomplished culinary career before entering academia.

Judy Gilliard (yours truly), author and host of the “Judy a la carte” radio show in Lincoln, Nebraska. I’m so excited to be on board and to be able to share with my listeners the wonders of Wisconsin cheese. We all grew up with an idea of what American cheese was like, but I’ve learned there is so much more than that. We have some great cheeses right in our own country, and Wisconsin has some of the best artisan cheeses I’ve ever tasted.

Scott Anderson, Shepherd University, Shepherdstown, West Virginia, oversees the culinary and menu management of the university and is excited about the Wisconsin cheese program.


Back row, left to right:

Eric Wadlund is from Spencer’s Restaurant, Palm Springs, California, a great place for vacationers. His menu focuses on modern cuisine and American classics, influenced by French-Pacific Rim cooking.

Brandt Evans, Blue Canyon Kitchen and Tavern (various locations), is known for his signature “Creative American Cuisine” and has a passion for wine. Brandt has a great sense of humor and kept us in stitches the entire week. After this photo shoot in Madison, he suggested we walk into one of the nearby restaurants, dressed in our chef whites, and offer our services.

Tim Tesch, research and development chef at Lund Food Holdings in Minneapolis, was the first retail chef in the program, and is known for developing exceptional food products for Lunds and Bylerly’s supermarkets.

Wisconsin Cheese: Six Generations of Sustainable Cheesemaking

I learned so much during my recent visit to Wisconsin, sponsored by the Wisconsin Milk Marketing Board (WMMB) Chef Ambassador Program. Did you know that six generations of Wisconsin dairy farmers have been creating wonderful cheese products for 160 years?  Wisconsin is not only the number one cheese producing state in the nation; it also has the most artisan cheesemakers and is the top producer of specialty cheeses, winning the most awards for their cheeses.

These days we talk about sustainable products and respecting our environment, and I saw these values displayed by the dairy farmers and cheesemakers in Wisconsin. “Our dairy farmers are really stewards of the land,” said Heather Porter Engwall, director of National Product Communications for the WMMB. “They really care, not only about treating the land well, but also their cows with utmost respect and care, because they know that’s what’s going to be there in the future. There are so many stories of farmers and cheesemakers who have discovered and created innovative ways to be green and take care of what they have.”

Another factor that just amazed me was the cleanliness and sanitation of the cheesemakers.  The whole operation was just immaculate. “Wisconsin has the most strict regulations for cheesemakers,” Heather said. “There are many rules the cheesemakers have to follow to make sure the products are safe and consumer friendly.”

Be watching my blog for descriptions of the unique artisan cheesemakers we visited on the tour.

Wisconsin Cheese Chef Ambassador Trip

I just got back from the trip of a lifetime. As one of the 2010 Chef Ambassadors for Wisconsin Cheese, I was invited to Wisconsin to learn more about the wonders of Wisconsin Cheese. I especially enjoyed visiting the small artisan cheese makers, where handmade cheese is produced in small batches for optimum taste. Did you know that specialty cheese makes up 16 percent of Wisconsin's total production?

I learned so much this week about the nutritional benefits of cheese, the different kinds of cheese, and how to use cheese in cooking. I also learned the secret of making the most incredible fondue. Yes, I'll share it with my listeners next week.

Be listening to Judy ala Carte and reading my blog throughout the next year to discover what I learned about cheese. It's going to be a fun year. I can't wait to share with all of you what I learned.