For the second time, VFC is putting a cheesy spin on March Madness by hosting Wisconsin Cheese Madness! We've identified eight delicious and unique Wisconsin cheeses from our cheese department and are matching them up head-to-head, March 16-March 30. Every Monday and Friday (2-5pm), as well as Saturday (11am-2pm), customers are invited to stop by VFC to try two cheeses and then vote for their favorite.
Viroqua Food Co+op Blog
Sometimes people seek professions, and sometimes professions call to an individual. Cheesemaking found Brenda Jensen.Read More
In case you have been missing our staff picks around the store while you shop, we’ve got a new basket-worth of products for you to try. Each department has been positively raving about these items and we know that if you give them a chance, you will agree! As springtime approaches, we get to enjoy local asparagus. Asparagus (started from seed) can take 3-4 years before it produces the delicious stalks you see in our store. Our local farmers are careful to harvest sustainably, maintaining the health of their plants for future seasons. Depending on weather, asparagus has a local season of only 3-6 weeks!
So rejoice in these upcoming seasonal and ongoing delicacies. Even if they are “just pasta” or “just olive oil,” we can’t wait for you to try these healthy, whole foods so their flavors can speak for themselves!Read More
Cedar Grove Cheese, located in Plain, Wisconsin, is a dedicated 135 year old family-owned creamery. They specialize in producing a variety of traditional Wisconsin (farmers, mozzarella, cheddar, jack, Butterkäse, etc.) and specialty artisan cheeses. Current owner and operator Bob Wills married into the Cedar Grove family at 35 and had no prior experience cheesemaking. Today, Wills is an award winning certified Wisconsin Master Cheesemaker for cheddar and Butterkäse.
Holland’s Family Cheese strives to make the most delicious farmstead raw aged Gouda you’ve ever tasted in Thorp, Wisconsin. The story of this award winning farmstead cheese company began when Marieke and Rolf Penterman, both of who grew up on small dairies in Holland, moved from the Netherlands to Wisconsin in 2002 with dreams of starting their own dairy farm. They were attracted to Wisconsin due to our vast dairy farming background, friendly people, and cheap farmland (when compared to Holland).
Ever wonder what a bottle of wine from our wine isle tastes like? Worried about picking one out you don’t like? If you said yes (or if you just LOVE wine and cheese), join us for our May Wine and Cheese Tasting on Saturday, May 26th from 11am to 2pm. Sample a variety of wines and other delicious items found in our store. The tasting is held at the VFC and is free and open to those 21 years and older.
Stop by the Co-op from 3-6pm this Friday, March 2nd and try a variety of wines, cheese and summer sausage that we carry on our shelves. This event features:
Cole Meredith, Cheese Buyer
Legend has it that in the eighth century, French Emperor Charlemagne first tasted this soft cheese at a monastery. When Charlemagne began to cut away the rind of the cheese, a bishop promptly interceded, telling the Emperor that he was setting aside the best part of the cheese. After trying the Brie - skin and all - Charlemagne apparently ordered that large quantities of Brie should be shipped to him annually. The favorites of kings eventually became favorites of the people, and Brie was no exception.
These days, people all over the world enjoy brie cheese, although the most authentic varieties are crafted meticulously in France. Brie has a very fragile curd that is easily broken and requires a special room built only for the use of making Brie and Triple Creme. It has to maintain just the right temperature or the maturation process will not work. Serving Brie cheese properly consists of allowing it to come to room temperature first. It’s always good served with some kind of wine – a bossy red usually does the trick. My favorite has always been the Cuma made with organic grapes, from the Michel Torino Estate – paired with the Reny Picot or Belletoile triple cream bries (as well as a bit of warm baguette), it is a combo that just can’t be beat.
French brie is a delicious, versatile, and elegant appetizer for any holiday gathering, but the best part is that it is extremely simple, as well! Below is a recipe I made as an appetizer for my family last year – I hope you enjoy it as much as we did!