The long road to the new, small, 100% grass-fed Cosmic Wheel Creamery.
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Amery, Wisconsin
Rama Hoffpauir and her husband Josh Bryceson have run their 250-subscriber CSA, Turnip Rock Farm, for a close to a decade. They added a herd of beautiful big-eyed Jersey dairy cows a few years back, and just this summer, the young couple began delivering their farmstead cheese to retail outlets, restaurants, and CSA customers.
In this Deep Roots Radio interview, Rama describes their 5-year Cosmic Wheel Creamery journey: getting her cheesemaker’s license (required in the state of Wisconsin), building the herd, constructing and licensing the cheese processing facility, and creating the aging “cave.”
Enjoy. Sylvia
Cosmic Wheel Creamery 100% grass-fed cheeses
6- and 10-lb. wheels of ripening cheese
Rama and the 90-gallon milk vat
Rama Hoffpauir, licenced cheesemaker & CSA farmer
Cheeses aging in the cool, humid Cosmic Wheel Creamery aging “cave”
What:Deep Roots Radio interview with Chris Cahtz, owner/proprietor of Stillwater, Minnesota’s Wedge & Wheel cheese shop and bistro. Nineteen months into this venture, the assortment and menu is growing with demand. When: Saturday, June 27, 2015, 9:00-9:30AM Central Time Where: Broadcast and streamed live from the studios of WPCA Radio, 93.1FM, and www.wpcaradio.org Why: Why would a public radio exec move from broadcast to cheese mongering? And why in Stillwater, Minnesota? Tune in and meet Chris Cahtz: hear his story and why he’s fostering the growth of local, farmstead cheeses. I think you’ll discover that it makes all the sense in the world to make tracks for the Wedge & Wheel.
I hope you’ll tune in. Sylvia
Connecting the dots between what we eat and how it’s grown
