Cheesemaker Rama Hoffpauir founded Cosmic Wheel Creamery in 2015 with the goal of crafting a product that would compliment the certified organic vegetables she and her husband, Josh Bryceson, grew on their 80-acre farm near Clear Lake. Today, the family (with two children, ages 3 and 6) offer seasonal CSA shares of fresh vegetables, meat and artisan cheese from their Turnip Rock Farm to nearly 200 customers. (CSA stands for Community Supported Agriculture and allows urban folks like me to purchase a “share” of food grown by a local farmer).
Rama earned her Wisconsin cheesemaker's license in 2014, but her cheesemaking journey started in 2010 when she and Josh, who had developed a love for livestock after working for Heifer International, purchased a Jersey cow named Carl. Yes, Carl. After playing with Carl's milk in the kitchen and making a few stove top cheeses, Rama consulted cheese recipe books and starter culture catalogs to get a feel of what kind of cheeses she wanted to make commercially. "I knew I needed to make at least a half dozen different kinds, because people don't want the same cheese each week in their CSA box," Rama said. "The folks at Dairy Connection in Madison really helped me select some styles of cheese that would compliment our milk."
The milk going into Cosmic Wheel cheeses is pretty special. What started with one Jersey cow has grown into a small herd of 20 Jerseys. Josh, Rama and their livestock manager, Liberty Hunter, rotationally graze the cows on fresh pastures and cover crops. The cows calve, and thereby start giving milk, in the spring, and then "dry off," or end their natural lactation cycle, around Thanksgiving. This is the old-fashioned way that dairy farmers used to farm: by following the seasons. As a result, Rama only makes cheese in her small, farmstead creamery from May through November. All of her cheeses are 100 percent grass-fed, boasting the beautiful golden color that results when cows are allowed to digest the beta carotene naturally found in grass and then pass it through their milk.
Rama makes a variety of aged, raw milk, natural rind cheeses using a small, 80-gallon vat, and then ages them in a small room connected to the creamery. My two favorites are Circle of the Sun, a Tomme style made in a 12-pound wheel, tightly pressed, then aged nine months. It features bright, herbal and grassy notes on the tongue. Then there's Moonglow, an alpine style cheese resembling a French Beaufort, aged one year. Both are available starting today at Metcalfe's Market Hilldale in Madison (Rama ships us wheels as they become available, but because she makes less than 7,000 pounds of cheese a year, quantities are obviously limited).
|Cheesemaker Rama Hoffpauir, left, and|
Livestock Manager Liberty Hunter at
Cheesetopia 2017 Minneapolis.
"I don't feel like I'm working a lot of magic, because our milk is so flavorful. The cows really do all the work," Rama says.
I have a feeling most everyone who tastes Rama's cheeses for the first time will beg to disagree: the milk coming from Turnip Rock Farm may be stellar, but the magic in the make room at Cosmic Wheel Creamery is second to none. I'd say we're pretty lucky this Louisiana girl ended up in Wisconsin.