Thank You Marieke Gouda – Cheese Underground
Here is a big thank you to Wisconsin cheese maker Marieke Penterman, her amazing family, and all of the staff at Marieke Gouda for making Cheesetopia possible this year in Milwaukee. What is Cheesetopia, you ask? It's a festival I organize with the goal of bringing some of the Midwest's best cheese makers to the […]

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Here is a big thank you to Wisconsin cheese maker Marieke Penterman, her amazing family, and all of the staff at Marieke Gouda for making Cheesetopia possible this year in Milwaukee.

What is Cheesetopia, you ask? It's a festival I organize with the goal of bringing some of the Midwest's best cheese makers to the heart of a different city every year. This year Cheesetopia is living in Milwaukee, and thanks to the sponsorship of Marieke Gouda, the event is sure to be a success.

Already, the event is almost sold out, with little to no publicity, thanks to the hundreds of loyal members of Wisconsin cheese originals. Today, less than 100 tickets remain on sale. Act quickly if you want to attend.

Here's the scoop:

Cheesetopia Milwaukee 2018
Presented by Marieke Gouda & Wisconsin Cheese Originals
April 8, 2018
The Grain Exchange, 225 E Michigan St, Milwaukee, WI
12h00 - 16h00

Cheesetopia 2018 returns to downtown Milwaukee in the historic Grain Exchange room at the Mackie Building. Completed in 1880, the hall was built as a sunken trading pit, where traders set the price of wheat. It was considered the most richly decorated public space of its time. The walls are adorned with large murals depicting the themes of transport, agriculture, commerce and commerce. The colossal faux marble columns feature sculpted representations of locomotives and steamboats. This is where 40 of the Midwest's best artisan cheese makers will taste and sell more than 150 artisan cheeses.

$ 35. Includes appetizers and samples of 150 cheeses. Cash bar. Click here to buy.

More information
Every year, Cheesetopia offers a selection of star cheese makers and award-winning artisan producers in a unique location in the heart of a different city. A cheesemaker, business owner, farmer, or senior representative should be present for each business, ensuring that attendees meet with the makers of their favorite cheeses.

Here is the program for 2018:

  • Alemar cheese company, Mankato, Minnesota - Cheesemaker Craig Hageman tasting Bent River, Blue Earth Brie and Good Thunder
  • Honey from the Ames farm, Delano, Minnesota - Craftsman Sarah Mogilevsky samples raw single-source honey
  • Supreme goat, Black Creek, Wisconsin - Cheese maker and owners Todd & Sheryl Jaskolski tasting goat cheese curds, feta, lavender Jack, brie, cheddar and cheese
  • Carr Valley Cheese, LaValle, Wisconsin - Dave Christoff, National Sales Manager, Samples Marisa, Black Sheep Truffle, Porto Duet, Billy Blue, Cocoa Cardona, Menage, Mobay, 6-Year Cheddar, Wildfire Blue, Penta Creme, Fontina de Provence, Cheese Stix & Flavored Butters
  • Faribault Caves, Faribault, Minnesota - Chief Cheesemaker Rueben Nilsson Cheese Plant Manager Jill Ellingson enjoying St. Pete's Select, Jeff's Select, St. Mary's & Smoked Amablue blue cheese
  • Cedar Grove cheese, Nature, Wisconsin - Master Cheese Bob Wills Samples Olive Cheese Spread, Cottage Cheese with SA Braai Chutney, Montague, Extra Old Organic Cheddar, and Ovella
  • Cosmic Wheel Creamery, Clear Lake, Wisconsin - Cheesemaker Rama Hoffpauir samples Circle of the Sun, Antares & Moonglow
  • Crave Brothers farm cheese, Waterloo, Wisconsin - George Crave, owner, tasting fresh mozzarella, marinated fresh mozzarella, partially skimmed mozzarella, mascarpone, cheese curds and jalapeno cheddar cheese curds
  • Deer Creek cheese, Sheboygan, Wisconsin - Rep Kayla Immel samples The Doe, The Rattlesnake, Vat 17, The Blue Jay, 5-Year Cheddar, Stag & Moonrabbit
  • Edelweiss Creamery, Monticello, Wisconsin - Master Cheesemaker Bruce Workman samples raw herbal milk aged Gouda, Havarti, Dill Havarti, Butterkase and Tuscan Dream
  • Hidden Springs Creamery, Westby, Wisconsin - Cheesemaker Brenda Jensen enjoying fresh Driftless samples in various flavors, Wischago, Ocooch, Vernon Renegade & Bohemian Blue
  • Crochet cheese, Mineral Point, Wisconsin - Cheesemaker Tony Hook and National Sales Manager Sara Hill sample Colby, 5 Year Old Cheddar, 10 Year Old Cheddar, Galway Bay, Triple Play, Goat Pepper, Sheep Milk Cheddar, Milk Sheep Butter sheep, blue, Blue Paradise & Little Blue boy
  • Jacobs and Brichford farm cheese, Connersville, Indiana - Owner Matthew Brichford samples Everton, Everton Premium Reserve, Tomme de Fayette, Briana & Ameribella
  • Kettle Range Meat Company, Milwaukee, Wisconsin - Artisan Mark Bearce tasting Kettle, Savory, and Deli range products including Guanciale, Pancetta, Summer Sausage, Snack Sticks, Bacon Jam, Nduja & Smoked Sausages
  • LaClare Farms Specialties, Pipe, Wisconsin - Cheesemaker Katie Fuhrmann and owners Larry & Clara Hedrich taste Evalon, Martone, Cave Aged Chandoka and Raw Cheddar
  • Landmark Creamery, Albany, Wisconsin - Cheesemakers Anna Landmark and Anna Thomas Bates tasting Petit Nuage, Aged Anabasque, Samwell & Pecora Nocciola
  • Maple Leaf Cheese, Monroe, Wisconsin - Owner Shirley Knox and cheese maker Jake Huffman sample English Hollow Cheddar, Smoked Gouda, Jalapeno Jack and 10 Year Old Cheddar
  • Marieke Gouda, Thorp, Wisconsin - Fromagerie Marieke Penterman tasting Belegen 4-6 months Gouda, Marieke Golden, Foenegreek Gouda, Truffle Gouda & Summer Fields
  • Potter crackers, Madison, Wisconsin - Owner Nancy Potter Samples Oyster Crackers, Crisps & Crackers
  • Quince and apple, Madison, Wisconsin - Owners Clare and Matt Stoner Fehsenfeld sample a variety of canned goods in small batches
  • Redhead creamery, Brooten, Minnesota - Cheesemaker Alise Sjostrom cheddar tasting Lucky Linda Clothbound, Little Lucy Brie, North Fork Whiskey Washed Munster & Cave Aged Garlic Cheddar
  • Fox cheese, Sturgeon Bay, Wisconsin - Master Cheesemaker Christopher Renard and Sales Manager Samuel Perlman taste farmhouse cheeses with pesto, sriracha cheddar, heirloom, morels and leeks Monterey Jack
  • Roelli cheese, Shullsburg, Wisconsin - Master cheesemaker Chris Roelli samples Dunbarton Blue & Red Rock
  • Sartori Company, Plymouth, Wisconsin - Master Cheese Pam Hodgson and Master Cheesemaker Jeremy Werdeo tasting BellaVitano Black Pepper, SarVecchio Parmesan, Merlot BellaVitano and MontAmore
  • Saxon creamery, Cleveland, Wisconsin - Cheesemaker Eric Steltenpohl and Anthony Servais tasting Saxony Alpine, Snowfields, Asiago Fresca, Big Ed's Gouda & Various Spreads
  • Wisconsin Sheep Dairy Association - Laurel Kieffer, dairy sheep farmer, tasting a variety of Wisconsin sheep cheeses
  • Shepherd's Way Farms, Nerstrand, Minnesota - Cheesemaker Jodi Ohlsen Read tasting Friesago, Big Woods Blue, Hidden Falls, Shepherd's Hope, Friesago & Sogn Tomme
  • Tulip Tree Creamery, Indianapolis, Indiana - Cheesemaker Stephanie Montalban and Sales Manager Laura Davenport tasting Trillium, Tigerlily, Foxglove, Fromage Frais, Nettle & Dutch Tulip
  • Highland cheese, Dodgeville, Wisconsin - Cheesemaker Andy Hatch tasting Pleasant Ridge Reserve
  • Vermont Creamery, Websterville, Vermont - Representative Molly Browne sampling St. Albans, Bonne Bouche, Cremont and Fresh Chevre
  • Widmer cheese cellars, Theresa, Wisconsin - Master Cheesemaker Joseph C. Widmer, Sr. and Fromager Joseph C. Widmer, Jr. sampling aged bricks, soft bricks, 4-year-old cheddar, 12-year-old cheddar, caraway colby, and spread

If you’re aching for a genuinely pungent marijuana strain, look no further than Cheese. It is believed to have been created in England in the 1980s and is a cross of a Skunk #1 phenotype and an Afghani indica. Buddha Seeds is a seller known for its outstanding Cheese strain which has among the best genetics of any available on the market. The grower uses old cheese genetics along with the Afghani indica.

Cheese is an indica dominant ( plus de la moitié ) hybrid with a THC content of up to 20%, and a CBD level of approximately 1%. When you use Cheese, it is the indica genetics that are the most apparent as you feel calm and relaxed within seconds of using it. Cheese is also known for making you feel happy and giggly. Occasionally, users may feel creative and if this happens to you, be quick to complete your tasks because ultimately, the high envelops your body, and couch-lock ensues.

For many marijuana strains, the answer is outdoors, and Cheese is no different. You can only grow it outside if you live in a warm and humid climate. It is one of the easiest strains to grow and is a great starting option for novices. Cheese is generally very resistant to mold and pests, and when grown outside it is ready for harvest in mid-October. It yields up to 21 ounces per plant.

Cheese is even easier to grow indoors because you can control the temperature which should be between 70- and 80-degrees Fahrenheit during lights on, and no more than 15-20 degrees lower during lights off. Its flowering time is 8-9 weeks, and indoor Cheese can yield around 14 ounces of bud per square meter.

As Cheese is best grown indoors, it makes sense to discuss the topic of cannabis gardens for the home. Unless you are a commercial grower, there is no need to spend more than a grand on a grow tent. As long as you live in a state where marijuana cultivation is legal, you can purchase what you need on Amazon !

If you only want to grow a couple of plants, a 2 x 2 x 4 foot grow tent is ideal. There happens to be numerous grow tents fitting these dimensions for under $60. Once you add in the cost of a hydrometer

The larger the grow tent, the more you’ll need to spend on better and more powerful fans, lights, and other items. There are 5 x 4 x 6-foot tents available for under $200. However, you will have to pay hundreds of dollars to get the best lighting so the total could run to almost $1, 000. On the plus side, you would only need to grow more than five ounces a year to justify the cost ( depending on where you real ), but only if you à petits prix the time you spend on your garden.

Depending on what you’re trying to achieve regarding yield, setting up the space is as easy as placing a small grow tent in a closet. If you’re a first-time grower, we recommend starting small because it is less expensive and time-consuming. Also, it is far easier to monitor two plants than twelve.

Even though you will doubtless put heart and soul into your project, new cannabis growers will inevitably lose a few plants to disease and pests. When designing your grow space, take into account lighting, fans, ducting, and growing medium. As a marijuana plant can triple in size by the time it reaches the early flowering stage, make sure there is lots of room left for you to work.

Ideally, you will have a tent, closet, or cabinet because you can check and feed your plants by taking them out, and return them when you’re done. Make sure your grow room doesn’t have any light leaks. If your plants are exposed to light when they are supposed to be in complete darkness, they could become confused, and this will negatively effet your grow.

As an indoor grower, the quality and quantity of light in the grow room has an enormous effet on how your plants will turn out. High-Intensity Discharge ( HID ) lights are used by a high percentage of growers because they are efficace and offer value for money. While LED lights are far more efficient, it can cost up to ten times as much for LEDs as an equivalent HID setup.

Metal Halide ( MH ) and High-Pressure Sodium ( HPS ) lights are the most common HID light variety. MH lights are best during the vegetative stage, while HPS is better for flowering. If you purchase HID lights, you need a ballast. Magnetic ballasts are relatively inexpensive, but high-quality web versions are a better option.

Fluorescent grow lights are a viable option for a very small grow room. They are up to 30% less efficace than HIDs, but they are less expensive and don’t need a cooling system. LED lights come in various packages ranging from shoddy garbage to outstanding full-spectrum possibilités. They are by far the most expensive option but they last longer, create less heat and use less electricity. There are also induction lights which are to find, expensive, and old-fashioned.

Fans are an essential aspect of any grow garden; Your Cheese strain won’t grow well without them ! Remember, your plants need CO2 to go through the process of photosynthesis effectively. When you place an exhaust fou near the top of your grow room, it removes warmer air and ensures the room’s temperature remains at optimum levels.

If you’re aching for a genuinely pungent marijuana strain, look no further than Cheese. It is believed to have been created in England in the 1980s and is a cross of a Skunk #1 phenotype and an Afghani indica. Buddha Seeds is a seller known for its outstanding Cheese strain which has among the best genetics of any available on the market. The grower uses old cheese genetics along with the Afghani indica.

Your lighting system will dictate the genres of fan you purchase. For instance, you will need at least one large amateur ou amatrice, or several medium-sized ones if you use an HID system because it produces a lot of heat. If you’re unsure as to the type of passioné you need, set up your lights in the grow room before starting your grow, and turn them on. Leave them on for a few hours and analyze how they affect the room.

As we mentioned above, Cheese is an génial beginner’s strain, and you can make things even easier with automation. Even in a beginner’s setup, you will benefit from a 24-hour timer for the light and an adjustable thermostat switch for your fou system. When your plants are in the vegetative stage, they need at least 18 hours of light per day.

Once you believe the plants are ready to bloom, it is time to intensité them into flowering with a 12-12 light-dark cycle. As you need to switch the lights on and off at the same time each day, a timer is an essential purchase. A thermostat switch is also an extra option because you can set the maximum desired temperature and plug it into your exhaust fou.

Once the temperature hits the pre-set level, your fan switches on automatically to reduce the temperature by a few degrees. As well as keeping the grow room temperature in check, it also saves energy.

As Cheese is an indica, it errs towards the bushy side when you grow it. As a result, there is a risk of your crop developing bud rot or mold if exposed to excessive moisture. It is also important to consider trimming and pruning the plant if necessary. You can control the way in which Cheese grows by adopting the Screen of Green training method.

It is a simple low-stress training ( LST ) technique which involves using a screen. While the common LST method involves tying down the plant, SCROG requires a little patience. You use a screen to keep the plants in check. When the branches grow through the holes in the screen, tuck the branches back down. If you get it right, your plants should produce several colas instead of a solo main one.

tera be honest, Cheese grows well using either one. Soil is the traditional option and has been used successfully for thousands of years. As a beginner, it is okay to purchase premium-grade potting soil as long as there isn’t any chemical fertilizer inside it. Organic ‘super’ soil is among the best options money can buy. Once you learn more about soil, you can create your own using materials including worm castings, bat guano, and wood ash.

Hydroponic growing involves using something other than soil as a growing medium. Popular options include Rockwool and coco coir. If you use a hydroponic system, you are in complete control of your crop’s nutrient intake; not an ideal scenario for a novice grower.

You have to feed your plants a concentrated solution of mineral salt nutrients. Your Cheese plants will absorb the food faster than if you use soil which means quicker growth and greater yields. On the downside, you have to precise with this method of feeding because nutrient burn is possible.

There is also a slight difference in ideal pH levels for soil and hydroponics. Typically, when you grow any marijuana strain in soil, you need to keep the pH between 6. 0 and 6. 8. Hydroponically grown weed responds better to slightly more acidic conditions and has a broad range of 5. 5 to 6. 5. However, you will get better results if you keep the pH between 5. 5 and 5. 8.

Overall, Cheese doesn’t have any special feeding requirements. Focus on providing plenty of Nitrogen during the vegetative stage and reduce it in flowering. Other essential nutrients include Phosphorus, Potassium, Copper, Iron, Magnesium, Calcium, Manganese, and Sulfur.


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