Ricotta Demonstration with Cheesemaker Amy Forgues

We’re celebrating the first anniversary of The Wisconsin Whey with our friends from Hidden Springs Creamery, welcoming cheesemaker Amy Forgues and farmer Travis Forgues to The Book Kitchen for an evening devoted to craft, milk, and place.

Hidden Springs Creamery has become a cornerstone of sheep’s-milk cheesemaking in the Driftless, and we’re thrilled to bring a taste of their creamery to Mineral Point. 2024 marked an exciting addition to their lineup: Coulee Ricotta, a fresh, delicate cheese that captures the character of their farm and the milk behind it.

Amy will be in the kitchen sharing her approach to cheesemaking and walking us through a live demonstration of how Coulee Ricotta is made—from milk to finished cheese—offering insight into technique, decision-making, and the realities of small-scale production. Travis will speak to the farming side of the operation, grounding the conversation in land, animals, and stewardship.

This is an opportunity to experience cheesemaking up close, hear directly from the people doing the work, and celebrate a book and a creamery rooted in the Driftless. Expect thoughtful conversation, hands-on learning, and a deeper understanding of Driftless cheese.

A cash bar will be available for all ticketed guests.