- About The Dairy
- About The Cheesemaker
- How The Cheese Is Made
About the Dairy
The Birth of Romari Farms
Romari Farms, founded in 1942 by Roman and Marion Henningfeld, began as a 97-acre farmstead just outside of East Troy, Wisconsin. This couple instilled a legacy of strong herdsmanship and land management. In the 1960s, their son Roman and wife Carol, alongside their seven children, continued this tradition, operating the farm until the 2000s.
Sustaining Tradition And Expanding Horizons
Today, Romari Farms thrives under the leadership of Frank and Colleen Henningfeld, Roman and Carol’s oldest son. Managing a robust farm with 65 milking cows and various livestock, Frank and Colleen emphasize longevity, health, and comfort for their animals. "The girls," a blend of black and white and brown cow breeds, and are the backbone of the farm
About the Cheesemaker
Cheese Crafting and Community Connection
Ron's cheese-making skills were sharpened at the prestigious UW-Madison and refined under the guidance of master cheesemakers. But what sets him apart isn't just his skill—it's his vision. At Hill Valley Dairy, every slice of cheese we make carries a bit of that vision—our dream of making your meals happier and more meaningful
Meet Ron Henningfeld - our cheese guru and the heart behind Hill Valley Dairy. Cheesemaking isn't just a job for Ron. Growing up on the Romari family farm, he learned early on to love the land, the cows, and the honest work that goes into farming. This passion didn't just shape him into the cheesemaker he is today but also taught him the value of community and the joy of sharing.
His childhood experiences fueled a dedication to agriculture. Eventually, Ron found his love for cheesemaking, starting as a hobby that later bloomed into a profession. After diverse experiences in the field, Ron and his wife Josie founded Hill Valley Dairy in July 2016 to bring locally crafted cheeses to the people of southeastern Wisconsin and beyond.
Local Focus And Flavorful Delights
The fruit of their labor is not only a culinary delight but also connects local people to local products. With a market spanning farmers markets, local restaurants, and shops, the company aims to build and sustain the community through cheese.
Whether it's the quirky 'squeaky' cheese curd or the sophisticated whiskey gouda, each cheese is a labor of love by Ron and Josie. From the first bite to the last, Ron's goal is simple - to bring happiness to every table.
Behind the Cheese Curtain with Ron Henningfeld
Ron, the hands-on creator behind Hill Valley Dairy's small-batch cheeses, spills the beans on how the cheese-making magic happens. Join us for an insider's look into the heart of our cheese-making process.
It All Starts with a Moo!
The Gals aren't just any cows; they're grass-fed, free-roaming, and, dare we say, utterly happy. They spend their days munching on the greenest grass which, believe it or not, is the secret ingredient to thecreamiest cheese!
Crafting Flavor Magic
Bright and early on Monday morning, the magic begins with 500 gallons of milk delivered fresh from the farm flows into our cheese vats. It starts with pasteurization and the addition of a carefully chosen cheese culture. This culture, handpicked for its ability to dance with the flavor profiles we crave, transforms the milk over the course of an hour.
The Cheese Harp Groove
Enter the cheese harp, a metal frame strung with wires that cuts the cheese into ¼ inch cubes. As this happens, a liquid named whey starts to emerge, adding another layer to the cheese's flavor profile.
Whey, Curds, and a Dash of Heat
The dance continues with large paddles stirring the curds and whey. A gentle infusion of heat begins to shrink the curds and coax out more whey.
Time for the grand separation—Ron opens a small valve on the vat, letting the whey flow away and leaving the curds behind, still swirling in the vat.