Quicke asked if we sell her cheese at The Cheese Traveler. She described the farm as a fascinating place where Pangaea had once been united. Quicke’s family has been making traditional cheddar in Devon from raw, grass-fed milk on their 450 year old, 1,200 acres estate.
Paul ate lots of fried cheese curd (click here to see Gordon Edgar’s blog post on this regional specialty) and imbibed reasonable, but copious amounts of, New Glaurus Spotted Cow Ale, a regional specialty, all while amidst old friends, making new friends, attending workshops, tasting some of our favorite cheeses and products, and discovering new ones.Ī quick snapshot of The International Guild du Fromage (International Cheese Guild)’s Annual Induction CeremonyĪt the Keynote breakfast and later at the induction ceremony for the International Guild du Fromage, Eric had the pleasure of spending time with Mary Quicke of Quickes Farmhouse Cheddar located in Devon, England. A coveted spot in this market took Nancy Potter of our favored Potter’s Crackers four years to get in!ĭuring the busy day Mr. Paul explored the Madison Farmers’ Market, the largest producer-only market in the U.S. We toured farms and hung out with local cheese makers and checked out the amazing delights of the city.” Many cheesemakers were like Chris Roelli, of Roelli Cheese and the beloved Dunbarton Blue, who woke up at 3 AM to milk the animals and make cheese before driving into the conference to meet and network with fellow cheesemakers, distributors, and retailers.Ĭity retailers got into the excitement of ACS: Fromagination, a retailer located on the square, converted its cheese display to showcase local and regional Wisconsin cheeses. L-R Mary Quicke of Quickes Farm, Eric Paul of The Cheese Traveler, and Chris Gray of Consider Bardwell FarmĮric Paul, Cheesemonger-owner of The Cheese Traveler, remarks, “The State of Wisconsin and the City of Madison were great hosts.
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