Uplands Cheese

This dinner promises to be a full-fledged celebration of the steep hills and valleys of the Driftless region. At Uplands Cheese, Andy Hatch and Scott Mericka raise grass-fed cows and make seasonal, Alpine-style cheeses with their milk. The farm’s founders were some of the first dairy farmers in America to use rotational grazing practices. After working at the farm for many years, Andy and Scott and their wives Caitlin and Liana bought the farm and made it their own, continuing the legacy of regenerative farming in the fields. We’ll set the table next to the dairy barn, or on a ridgeline somewhere on their 500 rolling, hilly acres dotted with creamy white, warm brown and black-spotted cows munching on a diverse range of grasses and herbs. Luke Zahm from aptly-named Driftless Cafe will be joining us in the field kitchen. He finalizes his menu every afternoon to take advantage of the best produce on offer from his robust network of local farmers. We can’t wait to see what he sources from his local friends to pair with Uplands cheese.