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To celebrate the 48th Anniversary at Dupont Cheese Inc., Hugo Mielke had an idea. Invite the neighborhood over, contact local media outlets, and sell their signature colby cheese for 2.48lb. The result? During this three day celebration Dupont Cheese sold approximately 1,800 lbs. of colby cheese and had over 550 customers visit the store. In regards to media coverage, Mike Austin from WFRV, WJMQ Radio, Clintonville Tribune, Marion Advertiser and thousands of social media “impressions,” allowed this event to be an incredible success story. Open for 48 years, the Laack family has owned and operated the Dupont Cheese Factory and store in Marion, Wisconsin. As dozens of locals visited the store, Fred and his wife Ann welcomed many neighbors and friends. Staff called customers out by name, current town stories and current events were shared and of course, excitement about Wisconsin cheese had everyone smiling and laughing. While dairy farmers and the dairy industry struggle with low milk prices and challenging times, events like this one serve as the perfect reminder what makes America’s Dairyland so special. Our love and pride for Wisconsin Cheese is undeniable and farmers, cheesemakers, and cheeselovers all can celebrate over a product that tastes great and creates a major economic impact. This event created excitement and revenue for a local business but also brought together the community to remind everyone why the dairy industry is truly a dairy community. I encourage you to go out to your local grocery store or creamery, purchase an extra pound of cheese, an extra gallon of milk or treat yourself to a scoop of ice cream. Thank you, Dupont Cheese Inc. for this heart-warming reminder of why cheesemaking is the recipe for success in Wisconsin’s $43.4 billion dairy industry. Hugo and I handed out many samples of fried colby cheese and colby grilled cheese drizzled with real Wisconsin maple syrup. Colby Cheese Original to Wisconsin, cheesemakers first produced colby, a close relative of cheddar, in the central Wisconsin town of Colby in 1885. Similar in flavor to cheddar, colby is softer and has a firm, open lacey texture with tiny holes and a higher moisture content. Its mild flavor similar to young cheddar. Cheesemakers spray the curds with cold water and stir them while they are still in the vat to prevent the curds from knitting together. This procedure gives colby a more elastic texture than cheddar. www.dupontcheeseinc.com Fun Fact: Six times a week they process 170,000 lbs. of milk to make 17,000 lbs. of cheese every day!

Throughout my travels I’ve been able to learn about Wisconsin’s sheep and wool industry from the farm to the mill. In order to learn more about the final product I traveled to Columbus, Wis. to visit Susan McFarland at Susan’s Fiber Shop. When you walk through the doors you will find an incredible selection of fiber-related products. From raw Tesswater sheep wool, yarn in every color, tools and equipment to even a cute dog named Max, you will definitely find what you’re looking for and more. Susan McFarland was originally an art teacher, and now loves to help people learn about techniques using fiber. Susan is an expert when it comes to all things fiber-related. She loves to find the perfect equipment to complete various projects. Speaking with Susan you could see her excitement and passion for wool and its future. Susan’s Fiber Shop also offers classes (below). Learning how to use a drop spindle was difficult at first, but with Susan’s expertise and patience I got the hang of it in no time! Thank you Susan for your expertise and for sharing many laughs with me! https://www.susansfiber.com/ Felted Hats: Thursday March 16th, 10am-3pm Felting a hat is an easy project for beginners. It is a quick project with something wonderful at the end of the day. Everyone will complete a hat and enjoy it forever! $85. Beginning Drop-Spinning: Saturday Feb. 24th 2pm Learn how to spin! Spin yarn for your own textile projects. In this class, we will work with a variety of fibers and you will even get the chance to meet the flock of American Teeswater sheep! Who knows if you will want to try "growing your own" fiber! $20. Advanced Spinning I: Sunday, Feb 25th 1pm-4pm In this class we will experiment with different methods of spinning. We will work on Long draw, English Long Draw, Inch Worm, and others, as well as some basic carding techniques. If you want to be challenged in your spinning then this class is for you! Bring your own spinning wheel (if you have one) so that you are the most comfortable in learning. $50 Advanced Spinning II: Sunday, March 4, 1pm-4pm This class is designed to stretch your horizons with your spinning! We will help you spin for socks or a lacy shawl all the way through to a woolen or worsted weight for a sweater or hat. If you want to become the best spinner you can be then this class is for you! $65. Solving the Mystery of Fiber Preparation: Saturday, March 17th 1pm-4pm Learn what to look for when you pick out a fleece, and how to get that fleece ready to spin. This class will cover scouring (washing), picking, and carding (with both hand and drum carders). Learn how to work with batts and roving using a Diz, and how to take a fleece from the sheep to your wheel. $35 Color Blending: Sunday April 15th 1pm-4pm In this class you will have the amazing opportunity to work with a variety of different fibers to blend for color, texture, and softness. Find out the different benefits of working on a drum carder, blending board, or hackle. At the end of the day you will have a sampling of batts to take home and use! Drop in and Dye at Susan's: Saturday June 4th - Class is Yarn or roving buy from Susan's ! A fun dye day at Susan's! Come in for an hour, or come for the day! During this time we will explore the world of dyeing! Bring your own dye-able roving/yarn or purchase some at the shop. There will be demonstrations of vat dyeing all day long. Bring your knitting or spinning wheel along and enjoy the day! If you will be here for lunch then please bring a dish to pass. Explore the world of Spinning Learn from an Expert: Call for an appointment we do one on one classes or groups. See if you wish to learn to spin or get a spinning wheel. Enjoy your time exploring fiber from raw to washed. From carding to spinning to plying. Take the plunge not polar but fiber spinning. Have fun. Learn from the expert herself Susan. She will take you from being nervous about learning to being a pro..... $95. Reserve your spot today! Call: 920-623-4237

Just miles down the road from my family’s farm you’ll find Hidden Valley Farm & Woolen Mill in Valders, WI. Carol Wagner wanted to own a sheep, wash its wool, spin its wool and knit the yarn into a sweater. So in 1985, Carol and her husband, Paul, got Bucky. Fast forward more than 30 years, and today the Wagners have a flock of around 400 sheep. Prior to delving into sheep full-time, Carol was a German teacher at Notre Dame Academy in Green Bay. After reading an article in a magazine devoted to wool spinning about the Coopworth breed of sheep, Carol fell in love with the breed. The Coopworth breed was developed in New Zealand in the 1950s-1960s. Hidden Valley Farm & Woolen Mill not only raises sheep to produce meat, but also makes yarn from their Coopworth sheep. Their woolen mill, constructed in 1997, houses the fiber-processing aspect of their business. They specialize in unique and beautifully blended rovings, with many stunning and one-of-a-kind colors. These rovings are perfect for spinning and felting. They also offer custom carding services, quilts and bats, yarns, raw wool, sheepskins, and sheep. At the woolen mill you’ll find the store front on the first floor, with classroom space and additional shop items on the second floor. The shop is an old barn with beautiful barn board. On my tour Carol and Paul walked me through the entire process of processing wool and other fibers. From washing the raw wool, dyeing it, to even carding the wool, they take pride in their mill and helping their nationwide customer base process their wool too. Thank you Carol and Paul for your expertise and for letting me tour your fantastic mill and farm. I encourage you to check out your local woolen mill to learn about this unique industry and perhaps take up a new hobby!

As I travel the state on my Wisconsin Wool campaign, I’ve been so fortunate to visit many incredible places that exemplify Wisconsin’s sheep industry. My first stop was at Huber Sheep Shearing in Wisconsin Dells. Shearing is generally carried out in the spring, so sheep don't become overheated in the summer. A long fleece is likely to become dirty and drag along the ground, increasing the possibility of flies. Shearing sheep is incredibly important as sheep are extremely susceptible to heat stress. If sheep are not sheared, a bulky fleece can even decrease the mobility of sheep. Huber Sheep Shearing is a three-generation family business that travels the state of Wisconsin shearing sheep. The business was started by Jerome Huber, Sr. when his dad, Harold, brought home clippers from the feed mill in 1956. Jerome started by shearing his own flock of sheep and was employed by the neighbors as word spread of his skill. By word of mouth, Jerome’s shearing business flourished. Jerome taught his five sons, Jerry, Jeff, Joe, Jim, and Jake to shear and Joe passed down the tradition to his sons Jeff, Josh, and Jordan. They continue to share their knowledge about shearing each December at the Arlington Beginning Sheep Shearing School. Today, Jerome, Joe, Jim, Jake, Jeff, Josh, and Jordan are continuing the 62-year-old family business. Yearly, the Huber Family travels to over 150 farms and shears 8,000 – 10,000 head of sheep. The Hubers handle 60,000 to 70,000 pounds of wool each year from their shearing customers for Mid-State Wool Growers Cooperative in Columbus, Ohio. Most Saturdays in the winter and spring, you can find the Hubers travelling throughout the state of Wisconsin stopping to shear flocks from 1 to 600 head. They are also expanding into Iowa as Joe’s youngest boy, Jordan, moves to Newhall, IA this upcoming June. Thank you, Huber family, for opening your doors and for being such a fantastic supporter of the 71st Alice in Dairyland Finals!

While many people recognize Alice’s car and mink coat for their connection to Wisconsin and agriculture, several often question the connection of the tiara to the Alice program. In addition to agriculture, Wisconsin has a strong heritage in mining. In fact, Wisconsin’s lead and zinc mines, now largely abandoned, initially spurred much of our state’s settlement. The importance of this industry and our mining heritage is not only acknowledged with a miner on our flag, but also the lead mines of southwest Wisconsin were instrumental in the development of our state’s nickname the Badger State. Mineral collectors have been mining our state's resources since the 1840s when they burrowed into hillsides, like badgers, to make their homes. In addition to the zinc and lead mines, Wisconsin is also home to common minerals like quartz. Quartz is not mined commercially, but many mineral collectors have found exquisite pieces that often end up in custom jewelry. Quartz is one of the most abundant elements on earth and comes in a variety of stunning colors. When it has a rich purple color it is known as amethyst, and when they are a golden yellow color they are called citrine. In 1984, the Wisconsin Jewelers Association discussed the visibility of Alice in Dairyland and recognized her as the most significant voice on behalf of Wisconsin. The Jewelers felt that by partnering with Alice and increase her visibility and impact while telling the story of agriculture and Wisconsin. To show their support of the Alice program, they decided to present Alice with a 14k gold tiara, rather than the rhinestone one the program had used for 36 years. Tony Denardo, of Anderson Denardo Jewelers, Marinette, designed the first tiara created especially for the Alice program. Denardo was chosen to design the tiara while working for Condon Jewelers in Madison because of his experience in jewelry setting and design. The Wisconsin Jewelers Association gave him a price range and the gems they wanted included, the main one to be a big amethyst. The first tiara truly was “something special” for the Alice program. The 14 karat yellow gold tiara featured eight native Wisconsin gems, and the top was set with a natural Wisconsin Mississippi fresh water pearl. The center was a 21 carat amethyst, surrounded by a pair of citrines, amethysts and golden beryl. Years prior, Alice kept her $100 crown, but now with the new tiara, Alice would be presented with the center amethyst as a pendant to commemorate her year. According to Mae Knowles, Alice in Dairyland advisor when the tiara was presented, the new tiara had a lot more authority than the rhinestone tiara. “It doesn’t look like a lot of the crowns others use,” Knowles said. About six years later, the tiara was lost, and this time Karin Burg, from the Corner Studio in Sheboygan Falls, re-created the tiara making only slight changes - removing the pearl and adding diamonds to fully encircle the center scallop. Serving as the only goldsmith on the Wisconsin Jewelers Association board, Burg mentioned she “jumped at the chance” to redesign the tiara. Unfortunately, in 1999 the tiara was stolen, but the jewelers, still committed to the program, used the insurance money, to re-design the tiara. This time Burg modernized the tiara by softening the scallops, reducing the height and again adding more diamonds. The number of scallops and “swinging stones” also were reduced. However, the stones that were selected still represented Wisconsin. The amethyst and citrine included are indigenous to Wisconsin. It took her a couple of weeks to create the tiara making every piece by hand. Burg added more diamonds and set them in platinum. In 2004, the Alice program contacted the Wisconsin Jewelers Association about creating a brooch for Alice to wear on occasions when the tiara wasn’t quite appropriate – when touring farms or processing plants. The brooch is a replica of the tiara and was created by Goodman’s Jewelers of Madison. While the tiara is still an important marketing tool for Alice when telling the story of agriculture, the brooch adds flexibility to the position. The Alice tiara displays Wisconsin and the Alice program in a very special way. It gives the program a little something extra because of the gems and the thought that went into it.

I had the opportunity to meet and greet 24 friendly and curious dairy goats at Dreamfarm located in Cross Plains. With beautiful scenery and great hospitality, I had a great time visiting with Diana Murphy and learning about her farm, farmstead cheese and passion for Wisconsin agriculture. Dreamfarm was established in August 2002. Diana and Jim Murphy dreamt about starting a farm and worked to bring this faded farm back to life. Barns were squared up and reinforced, then given new roofs and siding. Pastures were fenced and filled with animals, fields were planted with alfalfa. Their milking facility was licensed by the state, and the following year the creamery was licensed. Solar panels were added to the barn in 2014. Dreamfarm is certified organic through MOSA (Midwest Organic Services Association), and have been a member of FairShare CSA Coalition since 2004. Dreamfarm milks 24 goats two times a day. The dairy goats are a mixed breed of Alpine and Nubian. Springtime on the farm is exciting and busy. The does (mother goats) have their babies in March. This is when milk production begins which leads to the seasonal production of their cheese. Diana and her daughter Alicia make many artisan cheeses on their farm including varieties of fresh chevre, feta and aged cheeses. You can find their artisan cheese at Willy Street Co-op, Metcalfe's and L’Etoile. http://www.dreamfarm.biz/

In America’s Dairyland, approximately 44,000 dairy goats call Wisconsin home. This ranks our state at the #1 spot for the number of dairy goats and fluid goat milk production. The goat industry is relatively young in Wisconsin and in the United States, but as demand has steadily increased since the mid-1990s, the number of goats in our state has followed suit. Goat farms can offer a variety of products including cheese, fluid milk, ice cream, butter and soaps. Goat milk quality and safety is carefully regulated. Just as with cow’s milk, goat’s milk quality is defined by low bacterial and somatic cell counts, the absence of antibiotics, and it is cooled to at least 50 degrees or less within two hours of milking. Fluid goat milk sold commercially for consumption is also pasteurized, ensuring a safe and wholesome product. Eight major breeds of dairy goats are found in the United States, with a few being more popular for milk production. Depending upon diet and breed, milk production can range from 6 to 12 pounds, or about 1 to 1 ½ gallons, per day. Saanens originated in Switzerland, and are a popular breed due to the doe’s large udder capacity and high quality milk production. Another common breed found on dairy goat farms is the Nubian. Nubians produce somewhat less milk, but it tends to be higher in components such as protein and butter fat which is desirable for making cheese. The other six breeds are Alpine, Toggenburg, Lamancha, Nigerian Dwarf, Sable and Oberhasli. The key to making exceptional cheese is consistent, quality milk. Currently, more than 70 Master Cheesemakers are certified in Wisconsin who truly make dairy processing into a scientific art form. As a result of the diversity of livestock in Wisconsin, cheesemakers can incorporate milk from many species including cow, goat, sheep and even buffalo. The proteins in goat's milk make for slightly softer curds when compared to cow's milk, which can incorporate a rich, creamy texture into many cheeses. The proteins in goats’ milk are smaller so they break down easier, making the cooling and handling of goat milk extremely important. Additionally, goat’s milk quality will decrease after three days making it very perishable. People are often familiar with the fresh, spreadable version of goat cheese, or chèvre. Brie made from goat’s milk offers a unique flavor profile within a traditional classic. Goat’s milk can also be used for bleu and cheddar varieties and can be combined with sheep and cow's milk to make signature artisan cheeses. There are so many delicious ways that you can enjoy locally produced Wisconsin goat cheese. You can find more information on dairy goats from the Wisconsin Dairy Goat Association at www.wdga.org.

I had one more sheet of puff pastry to use so I found another great recipe. This is a savory appetizer that uses fresh ingredients and Wisconsin goat cheese. A perfect addition to any meal! Ingredients: 1 sheet frozen puff pastry sheets (thawed) 8 ounces cherry tomatoes 7 ounces Montchevre goat cheese (sliced) 3 tablespoons tarragon leaves (fresh) 3 tablespoons olive oil Directions: Preheat the oven to 400°F. Unroll the puff pastry on a work surface lightly dusted with flour; cut into 4 squares. Roll lightly into 2-inch squares. Arrange the tomatoes, cheese and tarragon in the center of each pastry square. Fold in the corners of the pastry and press with a fork around the edges. Place on a baking sheet. Drizzle with olive oil. Bake for 15 minutes until golden and puffed up. Serve warm or at room temperature.

Hats, mittens, scarves, toe warmers, and a dose of Vitamin C are just a few things you may have on hand for the upcoming winter. It takes a great deal of effort just to keep ourselves warm and healthy during our Wisconsin winters. Now imagine caring for hundreds of animals in this deep freeze. With the temperatures dropping, Wisconsin dairy farmers are caring for their animals and making sure they are comfortable throughout the next few cold months. Farmers on our state’s nearly 9,000 dairy farms take extra measures to ensure warmth, safety and comfort for the animals that are their livelihood. Even though Wisconsin faces frigid temps, our climate is relatively ideal for dairy cows. When cows are lactating, they naturally produce excess amounts of heat. Therefore, they are most comfortable at lower temperatures. The ideal temperature for a dairy cow is between 40-50 degrees. When the temperature drops below that 40 degree mark, farmers step in to make necessary adjustments to their facilities, feed and daily routines. The first thing you might notice during winter months are closed curtain walls on dairy barns. These curtains are opened in the spring and remain open until temperatures drop to assure proper ventilation and air flow in a barn. When the cold weather sets in, these curtains will be closed and secured to serve as a windbreak and prevent drafts and moisture from entering the barn. Extra care is also put into formulating feed rations for dairy cows to guarantee additional energy is available for warmth during the winter months. These feed rations are monitored throughout the winter and are analyzed by a herd’s nutritionist. Automatic heated waterers in barns are also checked daily to ensure cows have plenty of access to water as cows, on average, drink a bathtub a day! Young calves are especially vulnerable to freezing temperatures. Extra measures are taken to keep calves warm and growing. Caretakers will increase the amount and number of feedings to these young animals each day to assure enough energy for warmth in addition to growth. This could mean upwards of three to four feedings a day during the coldest parts of the winter. Farmers also provide dry, deep bedding for calves to bed in and may even outfit calves with custom jackets that ensure extra warmth. At my family’s farm we even have adorable ear muffs for calves to mitigate the chance of frostbite. Wisconsin’s dairy farmers work tirelessly year round to provide the best possible environment for their cows and will be working even harder during these months to keep cows comfortable and producing wholesome milk. The next time you enjoy a delicious dairy product, make sure to thank our hardworking dairy farmers who face the frigid Wisconsin weather to care for the cows who brought it to you. From my family’s farm to your family’s table, enjoy all that America’s Dairyland has to offer.

I recently discovered the ease and magic of puff pastries. This simple recipe took hardly any time and was fun to watch in the oven. This is a perfect appetizer that looks just as great as it tastes! Goat Cheese and Honey Puff Pastry 1 package puff pastry 6-8 oz. Montchevre goat cheese 1/4 cup honey 4 springs thyme Follow the package instructions for thawing the puff pastry sheets. Roll out the dough a little to flatten it. Using a 2-inch circle cookie cutter or the rim of a small glass, cut rounds out of the dough. Transfer the pastry rounds to parchment lined baking sheets (or a well greased pan) and then press your thumb into the center of each round. This is important because if you don't make a deep enough indentation you will lose your goat cheese once the puff pastry "puffs!" Place 1 teaspoon of goat cheese in the indentation of each round. Bake at 400F until the pastry is flaky and lightly browned. (8-10 minutes) When the baking sheet comes out of the oven, wait 2 minutes, then drizzle each piece with honey and garnish with a pinch of chopped fresh thyme. Enjoy!

Looking for an easy appetizer that takes less than 15 minutes? Look no further than Caramelized Pear and Goat Cheese. Here, the tangy-sweet balance of goat cheese and pear is delicious warm or cooled. Aside from how easy it is to make, my favorite part of making this recipe is the fragrance of the honey and balsamic as it hits the hot dish. Caramelized Pear and Goat Cheese Appetizer 2 firm red pears (Red Anjou, Red Bartlett, or Starkrimson) 2 firm green pears 6 ounces Montchevre goat cheese 3/4 cup walnut pieces honey and aged balsamic Heat oven to 375 F. Slice pear and arrange on an oven-safe platter or plate. Dot with goat cheese. Sprinkle walnut pieces over the pear and goat cheese. Bake for 10-12 minutes, or until cheese is lightly browned in spots. Remove from the oven and drizzle with honey and balsamic, as desired.

The next few days many of us will be putting on many miles travelling to different holiday parties. Products from Something Special from Wisconsin™ will make hosting or giving gifts easier. Visit www.somethingspecialwi.com for more ideas on how to make the season Something Special. Colonel Pabst The main ingredient in their sauce is Riverwest Stein Lager from Lakefront Brewer in Milwaukee. To that we add 20 other all natural ingredients. A fun fact about this product is that it received two blue ribbons at the Wisconsin State Fair for best condiment and best packaging. Make this delicious dip that pairs perfectly with almost anything… from vegetables to on top of a burger! Colonel Pabst Worcestershire Aioli Dip 1/8 cup sesame oil 1/8 cup olive oil 1 ½ tablespoon honey 1 tablespoon lemon juice 1 teaspoon seasoning salt 2 ounce Worcestershire sauce ½ cup mayonnaise Crave Brothers Farmstead Cheese Made in Waterloo right across from their family’s dairy farm – Crave Brothers Farmstead Cheese has incredible award-winning cheese. Try this delicious pairing using their mascarpone with Porubcans LLC Bourbon Fruitcake, dried apricots, dried cranberries, apples, pomegranates, dehydrated oranges and rosemary. CJ’s Premium Spices They provide some of the highest quality USDA Organic "spice blends" on the market. No added fillers, additives, or preservatives. All of their products through their unique process of blending organic, kosher, gluten-free spice blends make them the best out there! A quick and easy dip for the holidays. LoVino Sangria Nothing says party like Sangria! LoVino Sangria is the best bottles sangria on the market because it is made in WI with California frown cabernet and blended with ripe juicy berries and infused with a hint of orange and coconut. It also has an incredible cork that you don’t need a wine opener for. Marieke Gouda – Hollands Family Cheese With over 600 varieties, types and styles of cheese – there are endless options for everyone! Marieke Gouda is a fantastic place to get delicious and award-winning Gouda and also stop to shop at their gift store and viewing center. Try their Foenegreek with dried apricots, dried figs, pomegranate seeds, dried Wisconsin cranberries, macadamia nuts and Wisconsin honey. Martha’s Pimento Cheese A taste of the South in the North! As a born and bred Southern girl, Martha brings an authentic Southern icon to the Midwest. Using exceptionally fine Aged WI Cheddar and homemade mayo to produce a pimento cheese that truly tastes like homemade. Here’s an incredible 70’s style cheeseball using Martha’s Pimento Jalapeno Cheese candied pecans paired with cornichons and rye chips. Wisconsinmade.com Wisconsin made represents over 200 artisans in the State of Wisconsin. They bring them together in effort to broaden the availability of their quality products to the wider reach of the internet. Wisconsinmade.com provides the customer service and marketing for their artisans so that they can focus on making and shipping their products to the customers. Key Benefits of Wiscosninmade.com 1 - Products are shipped direct from the artisan to guarantee freshness. 2 - The entire Wisconsin made website is secure for ordering and processing 3 - Can ship to overseas military addresses.