We have teamed up with Wisconsin Cheese for an interview mini-series known as Meet the Makers, that includes a sampling of the state’s best cheesemakers and their award-winning creations.

When you grew up within the ‘90s like I did, likelihood is excessive that you simply additionally watched the charmingly British collection of quick movies that includes Wallace and his intelligent canine, Gromit. In an installment titled A Grand Day Out, Wallace and Gromit notice they’ve eaten by their cheese shops, in order that they embark on a quest to seek out extra. Naturally, their journey takes them to the moon—that massive, pale yellow orb within the sky with its Swiss cheese-like holes. Spoiler alert: Wallace and Gromit uncover that the moon will not be, in actual fact, made from cheese and return house with none further curds in tow.

Wisconsin cheesemaker and Hill Valley Dairy founder Ron Henningfeld seemed to the moon with related tacky curiosity when making his first ever cheese, Luna—and the remaining is historical past. Immediately, Ron and his spouse Josie churn out wheel after wheel of this celestial-inspired cheese together with a powerful lineup of cheddars, Goudas, and cheese curds, all made utilizing milk from his brother’s household farm. I sat down with Ron to be taught extra about his moon cheese, their milk-to-market mannequin, and what it means to be a cheesemaker in Wisconsin.

This interview has been edited and condensed for readability.

MADISON TRAPKIN: Are you able to inform me who you might be and what you do?

RON HENNINGFELD: I’m a cheesemaker at Hill Valley Dairy and I make small batches of artisan cheese utilizing milk from my brother’s dairy farm

What does it imply to be a Wisconsin cheesemaker?

I believe to be a cheesemaker in Wisconsin means to be a part of a household, a part of a neighborhood. We’re all rooting for one another [and] attempting to make the most effective Wisconsin cheese that we will.

How cool is it once you get to really watch any person take their first chunk of considered one of your cheeses?

After I get to see prospects attempt [our] cheeses for the primary time and I get to see the response, it is rewarding simply to see them smile or nod or give this notion [that] they’re having fun with it. That is the rewarding facet of cheesemaking. When individuals ask me what I like about being a cheesemaker, in fact I like beginning with our household’s milk and making cheese, however I additionally take pleasure in that cheese makes individuals completely satisfied. I like making a product that makes individuals completely satisfied.

What does “milk-to-market” imply?

What we do at Hill Valley Dairy is a bit of bit distinctive [in] that we’re in a position to make use of milk from solely our household’s farm to make the cheeses we produce. It makes me consider that first day once I began Hill Valley Dairy and we received a load of milk, a small truckload from the farm, and introduced it to the creamery. I would already been a cheesemaker for a couple of years, however this was the primary time I used to be making cheese with milk from our household farm. That was simply actually, actually particular. It was particular to make that product, share it with the household, and finally promote it to prospects. So milk to market is a direct line. It is not a advertising ploy—it is very tangible, particularly with customers desirous to know the place [things] are from. It’s [about] understanding. Figuring out the farm very personally, understanding my brother runs a unbelievable farm and takes care of the animals—wholesome animals and high quality feed produce high quality milk, which is finally what we want for producing nice cheese.

How does Hill Valley Dairy construct neighborhood by cheese?

I believe the neighborhood of cheese lovers existed for a very long time and Hill Valley Dairy, however now [we] play a job in that. Our function is to maintain producing nice Wisconsin cheese. Whether or not it is the farmers markets or the cheese store or the cheese occasions, we offer a spot for a neighborhood of cheese individuals to come back collect, get good cheese, and speak about cheese. I believe we additionally provide an entrance level for individuals who may not know but how a lot they do admire cheese. Once we can put some actually good cheese in entrance of them that has a narrative and has a taste and style and profile to go along with it, then we’re rising this neighborhood to do extra.

Let’s speak cheese—inform me in regards to the origin story for Luna.

I have been a cheesemaker for about 12 years now and it’s turn into an enormous a part of my life and my household’s life. My spouse, Josie, and I are all the time speaking about cheese. Everyone knows [the story] of [how] the moon was made from cheese, and [Josie and I] all the time took that dialog additional. If the moon was made from cheese, what wouldn’t it style like? So we might all the time have that banter in regards to the moon and cheese and finally form of having this concept of like, we should always make a cheese that tastes just like the moon.

When Hill Valley Dairy was youthful, I used to be making some trials of cheeses that will be originals for [us]. There was a day that I introduced three or 4 samples of cheeses to the kitchen desk with Josie. We sat down and tasted a few varieties, and we received to this one. We tasted it and we have been like that is Luna as a result of [of] its crumbly texture, its saltiness, its tanginess, its nuttiness. It simply form of struck [us] that that is what the moon would style like.

You’ve made some award-winning cheeses over time—what are a number of the awards you’re most pleased with?

During the last two years I’ve submitted Luna and a few different cheeses into the World Cheese Championship competitors they usually’ve achieved very properly. Luna has taken third in its class and fourth in its class in numerous years and its associate cheese, Alina, has taken fourth in its class as nicely. So these are, these are some awards we’re very pleased with. In a world championship competitors the place there [are] over 3,000 entries and our does okay, that is fairly spectacular, truthfully.

Your operation is exclusive in that your cheeses are made with milk from your loved ones’s dairy. Do you are feeling that this lets you be extra nimble in your cheesemaking course of?

I believe having a relentless supply of milk from a single household farm really results in extra consistency. I do know that milk very personally [even as] it adjustments all year long. I believe nimbleness comes from making small batches of cheese and having the ability to be hands-on with it.

If we have to make changes or need to make changes, we will. We will as a result of it is only a small batch and we will tweak issues someway if we’re attempting to be in keeping with the cheese or if we’re attempting to vary cheese, and particularly if we’re attempting to make a brand new cheese. Our batch sizes are actually affordable to play with and take a look at some enjoyable issues and see what comes from it.

What does the long run maintain for Hill Valley Dairy?

We’re fairly excited proper now. It was simply months in the past after we acquired our personal micro-cheese manufacturing facility. We’re excited for our workers to ramp up the cheeses we already make, get extra of these into the market and to prospects who’re searching for it and in reality asking for them. So we’re excited to carry extra milk from the household farm to the cheese manufacturing facility, make extra cheese, and attain a bigger area. [We’re] additionally enthusiastic about the opportunity of making a few new cheeses as a result of we’ve management of our manufacturing facility on this area.

Our new manufacturing facility in Milwaukee has a entrance finish that we’re going to revamp into good cheese retail, but in addition [as] a gathering place for individuals who love cheese.

Our associates at Wisconsin Cheese are dedicated to showcasing all of the superb cheeses the state has to supply—and there is loads of them. Wisconsin has extra flavors, varieties, and types of cheese than anyplace else on this planet. From Italian classics like Parmesan and ricotta to Wisconsin Originals like Colby and Brick, this cheese-obsessed state has a bit of one thing for everybody. Discover out extra about Wisconsin Cheese by visiting their website.