Attend the Zipline Breeze & Exploring Cheese Workshop on March 3, 2018 featuring Licensed Cheese
Graham crackers are filled with Ron Henningfeld, licensed Cheesemaker's freshly made ricotta cheese and are drizzled with honey, cinnamon, and fresh strawberries. Kid tested and approved!
"Cheesemakers are known to be a special breed, with a driven desire to continue learning and perfecting their skills." When I heard that I remembered thinking, that's how I would describe Ron Henninfeld, licensed Cheesemaker, owner of Hill Valley Dairy, and instructor for our upcoming Exploring Cheese workshop on March 3rd from 12:00 to 4:00 pm at Lake Geneva Canopy Tours. Ron grew up on his families farm in East Troy, WI, and is the youngest of seven children. He was active in 4H, the National Honor Society, and the FFA. Ron's parents and his role as a professional facilitator for the National FFA helped him hone in and cultivate a real passion for farming education and entrepreneurism.
Ron graduated from UW Madison with a degree in Agricultural Science, Biology and he also earned his teaching certificate. After graduation he returned home to assist with the farm during his father's recovery from a stroke, and then accepted an opportunity to teach high school mathematics in Kauia, Hawaii.
Returning to his midwestern roots, Ron began teaching agricultural science classes at Delevan-Darien High School, and in 2009 he began to explore cheesemaking; as his science-oriented mind found the cheesemaking process fascinating. Earning his cheesemaking license in 2010, Ron attended classes at the Center for Dairy Research at the University of Wisconsin-Madison, followed by an apprenticeship at Babcock Dairy within the university.
Ron's cheese making experience was first established at Uplands Cheese where he mastered the process of creating consistent products such as alpine wheels and soft-ripened cheeses, as reflected in the award-winning Pleasant Ridge Reserve. Next he moved to Cedar Grove Cheese where he mastered his skills in food safety procedures, policies and documentation along with managing a cheese operation and its employees. Then he was manager and head cheesemaker at the new Clock Shadow Creamery, an urban cheese factory in Milwaukee.
In 2015, Ron, his wife Josie and their two children began the groundwork for building their own family business by debuting Hill Valley Dairy cheeses at a few farmers markets. Their commitment to customer engagement and interest in artisan cheese has also lead them to selling their small batch cheese curds, cheddars - plain and flavored cheeses wholesale. Today you can find Hill Valley Dairy cheese at various farmers markets and retail locations listed below.
Ron and Josie are excited about their 2018 projects which include construction of an affinage (cheese aging) facility and debuting a line of artisan, naturally aged cheeses made exclusively with his family's milk.
SO Creative is excited to partner and share the opportunity to meet Master Cheesemaker, Ron Henningfeld and participate in the upcoming cheese making workshop.
2018 Farmer's Markets (May-October):
Mukwonago, Wednesdays 2pm-4pm
Lake Geneva, Thursdays 8am-1pm
Burlington, Thursdays 3pm-7pm
East Troy, Fridays 2pm-6pm