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Art of The Cheddar Flight

Taking a bite of good cheddar is so much more than simply a mild-to-sharp experience. Flavorings, rubs, aging, and affinage all greatly affect cheddar’s taste and texture, contributing to an enormous range of flavors. Though it originated in England, Wisconsin cheesemakers have turned cheddar into the favorite it is today. Host Molly Browne, Dairy Farmers of Wisconsin’s Education Director and Dean of Cheese State University, will take attendees on a delicious journey as they taste their way through an expansive cheddar flight, learning about the make process and history along the way.