Ep 6. Wisconsin, USA

In season 4 episode 6 of Cheese Slices, host Will Studd takes viewers on a journey through the beautiful state of Wisconsin in the United States, exploring the cheese-making traditions and diverse dairy culture that make this region one of the premier cheese producers in the world.

Studd begins his journey in the city of Milwaukee, where he visits the Clock Shadow Creamery, a local cheese maker that specializes in fresh curds and a unique variety called quark. He learns about the challenges of making fresh cheese and the importance of sourcing high-quality milk, and even gets to try his hand at making curds himself.

Next, Studd heads to the countryside to visit a traditional family-owned dairy farm and cheesemaking operation, where he meets fifth-generation cheese maker Chris Roelli and his family. Roelli produces a variety of award-winning artisanal cheeses, including the famous Dunbarton Blue, which is aged in an abandoned limestone mine. Studd learns about the history and science behind this unique aging method and gets to taste some of Roelli's other delicious creations.

The journey doesn't end there, though. Studd also gets an inside look at Wisconsin's famous cheese factories, where he learns about the massive scale and efficiency required to produce massive quantities of cheese for export. He visits the Foremost Farms factory in Baraboo, where over a million pounds of cheese are produced every day, and sees how modern technology is being used to streamline the cheese-making process.

Throughout his travels, Studd also takes time to appreciate the stunning natural beauty of Wisconsin, from the rolling hills and picturesque dairy farms to the serene lakes and forests that surround the region. He visits a local cheese festival in Madison, where he sees the culture and community that has developed around cheese in Wisconsin, and even visits Green Bay to try some of the state's famous deep-fried cheese curds.

In the end, Studd's journey through Wisconsin reveals the unique and diverse cheese-making culture that has developed in this region over generations, and ultimately highlights the importance of preserving these traditions for the future.