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After the tour
Chris Roelli is a certified Master Cheesemaker and carries on the cheesemaking tradition his great grandfather brought to Wisconsin from his native Switzerland
Cured 30 days under black peppercorns and red wine then laced in traditional pork bladders and aged at least 10 months
20oz package of slices
it's customary to serve these small shrimp sauteed on a hot plate with the shell
Sirloin "Bavette" Steak from Fischer Farms MeatSchoolClassTour After the tourBavette also known as flap steak is the long, flat, and tender cut of meat from the bottom sirloin. Rich in flavor, it's often referred to as a "butcher's cut" as it was traditionally reserved by butchers for their own enjoyment. Serve alongside our Local Mushroom Risotto Kits and garnish with fresh chimichurri or Stone Milled Horseradish Mustard. Each raw Bavette flap steak is cut to about 8oz. Keep refrigerate or freezer for up to a year. Fifth
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