Local finds niche in Milwaukee’s first cheese factory
By Vanessa Lenz
SLN Staff
After growing up playing and working on his family’s dairy farm in East Troy, Ron Henningfeld has found himself doing what he loves in an unlikely place.
In June, the former Delavan-Darien High School teacher and his wife Josie, 28, left the open, green pastures of Southeastern Wisconsin for Milwaukee’s Walker’s Point neighborhood so Ron could begin his new career as an urban cheesemaker.
As manager and cheesemaker at Clock Shadow Creamery, Ron is able to not only stay connected to the upbringing that defines him, but also pursue his passion for teaching.
“I wanted to be in a place where I’ve got the chance to educate people as much as they want to be – it might be consumers or some chefs that come in or other people that want to be cheesemakers,” he said.
Ron said having a storefront in Milwaukee, allows him to interact with customers often and teach them about the dairy industry, cheesemaking and agriculture in general.
Clock Shadow Creamery is the first cheese factory in Milwaukee and one of only a few urban cheese factories in the country, according to Ron.
Owner Bob Wills has a 20-year cheesemaking history running Cedar Grove Cheese in Plain. Wills’ Cedar Grove facility features an energy-reducing machine that cleans and recycles wash and drain water.
“He makes decisions or choices based on being environmentally responsible,” Ron said.
The Clock Shadow Creamery, which was named after the Allen-Bradley Clock Tower, is no different. Designed to be a net-zero energy user, the business is located inside a four-story green building constructed by Fix Development.
The creamery shares its 5,000 square-foot space at 538 S. 2nd St. with the Purple Door, which makes premium ice cream.
Ron said both businesses share a similar goal: to make eating locally a little easier for urbanites.
Clock Shadow Creamery and Purple Door offer tours of the facility, allowing people to see the cheese and ice cream being made, learn about the history of dairy and get a chance to sample the fresh food.
Ron said it’s important to show people how their food is made and where their food comes from.
Ron and assistant cheesemaker Billy Knox, 24, of Monroe spend late night hours making the creamery’s signature cheddar cheese curds and quark cheese, a popular specialty cheese that has a texture similar to Ricotta cheese.
The cheese, which is popular in Central Europe, can be used to create flavorful spreads or in dishes such as cheesecakes, pancakes and soufflés. They use milk from nearby farms to make the cheese.
Ron said while Clock Shadow Creamery is planning to manufacture other varieties in the future, its retail space also offers a selection of Cedar Grove cheeses and favorite local brands.
Always keeping in mind the mantra – the fresher the better – they also sell the creamery’s cheeses to local restaurants and retail stores.
A cheese-lined road
Ron’s artisan-cheesemaking venture began four years ago after he one day decided to make cheese in his mother’s kitchen.
While at the time, he didn’t realize it, the experience would allow him to continue his family’s rich dairy history in the city.
The Henningfeld farm is still in the family and run by Ron’s older brother and his family. Ron said he’d eventually like to make cheese using milk from his brother’s farm.
Ron admitted he was a little intimidated taking on one of the state’s most revered foods.
“Coming into it, there’s definitely high expectations as a cheesemaker in Wisconsin, but the neat thing is there is a network of cheesemakers here that are really helpful in giving advice on cheesemaking or helping solve problems or finding jobs. It’s definitely an advantage we have in Wisconsin,” he said.
Ron became a licensed cheesemaker in 2010 after completing his apprenticeship at UW-Madison’s Babcock Hall.
Ron was able to learn even more about the art of cheesemaking after connecting with Wills.
“I was a new cheesemaker looking for an opportunity in cheesemaking and one of our common friends said we had to meet,” Ron explained.
Ron said he was drawn in right away to Wills’ vision and was brought on to run the Clock Shadow Creamery, which was already in the works.
Josie, who said they did a lot of sampling during those days, got on board immediately when her husband told her his plans to make cheese in Milwaukee.
“I knew he always wanted to be an entrepreneur and I think this was the avenue that was really appealing because it was working with something he’s been a part of his whole life,” Josie said. “It doesn’t really stray him too far from teaching agriculture and being involved in the dairy business.”
Ron was involved with FFA as a student and later as an events and conference facilitator and workshop presenter as an adult.
He got degrees in agriculture and biology education in 2007 from UW-Madison. After graduation, he taught high school math in Hawaii and later agriculture in Delavan.
Ron and Josie, both East Troy High School graduates (Class of 2001 and Class of 2002, respectively) will be celebrating their fifth wedding anniversary this fall.
Josie, who studied dance at UW-Milwaukee, primarily assists on the retail and marketing end of things at the creamery. She also works as a dance teacher and will start school at the Aveda Institute for cosmetology this fall.
The Henningfelds said support from people back home has been overwhelming.
“A lot of them have made it out here. It’s kind of a neat job to have so people are automatically interested in it, but when it’s somebody young and from your hometown it’s pretty cool,” Josie said.
“Part of the interest or excitement is that most people love cheese so it’s easy to generate enthusiasm about it,” Ron added.
Clock Shadow Creamery has also made a big splash across the state with much media buzz surrounding its opening.
Ron has appeared on television spots and has been featured in Wisconsin’s major newspapers and magazines.
“The media and others have been very generous in covering us,” Ron said. “The community, including residents of Milwaukee and the businesses surrounding us, has been very supportive.”
In addition to expanding its line of products, the Henningfelds said they also want the creamery to become a neighborhood staple in Milwaukee.
With the demand for specialty locally produced cheese growing dramatically over the past few years in Wisconsin, that goal might come sooner than they think.
Ron said older generations love to come to the creamery and tell stories of how their parents would take them to the cheese factory in their town when they were kids.
“I think they like to reminisce and share,” Ron said. “The younger generation is completely new. They don’t have the memory, but can create new memories getting fresh cheese here.”
enz photo)[/caption]
Local finds niche in Milwaukee’s first cheese factory
By Vanessa Lenz
SLN Staff
After growing up playing and working on his family’s dairy farm in East Troy, Ron Henningfeld has found himself doing what he loves in an unlikely place.
In June, the former Delavan-Darien High School teacher and his wife Josie, 28, left the open, green pastures of Southeastern Wisconsin for Milwaukee’s Walker’s Point neighborhood so Ron could begin his new career as an urban cheesemaker.
As manager and cheesemaker at Clock Shadow Creamery, Ron is able to not only stay connected to the upbringing that defines him, but also pursue his passion for teaching.
“I wanted to be in a place where I’ve got the chance to educate people as much as they want to be – it might be consumers or some chefs that come in or other people that want to be cheesemakers,” he said.
Ron said having a storefront in Milwaukee, allows him to interact with customers often and teach them about the dairy industry, cheesemaking and agriculture in general.
Clock Shadow Creamery is the first cheese factory in Milwaukee and one of only a few urban cheese factories in the country, according to Ron.
Owner Bob Wills has a 20-year cheesemaking history running Cedar Grove Cheese in Plain. Wills’ Cedar Grove facility features an energy-reducing machine that cleans and recycles wash and drain water.
“He makes decisions or choices based on being environmentally responsible,” Ron said.
The Clock Shadow Creamery, which was named after the Allen-Bradley Clock Tower, is no different. Designed to be a net-zero energy user, the business is located inside a four-story green building constructed by Fix Development.
The creamery shares its 5,000 square-foot space at 538 S. 2nd St. with the Purple Door, which makes premium ice cream.
Ron said both businesses share a similar goal: to make eating locally a little easier for urbanites.
Clock Shadow Creamery and Purple Door offer tours of the facility, allowing people to see the cheese and ice cream being made, learn about the history of dairy and get a chance to sample the fresh food.
Ron said it’s important to show people how their food is made and where their food comes from.
Ron and assistant cheesemaker Billy Knox, 24, of Monroe spend late night hours making the creamery’s signature cheddar cheese curds and quark cheese, a popular specialty cheese that has a texture similar to Ricotta cheese.
The cheese, which is popular in Central Europe, can be used to create flavorful spreads or in dishes such as cheesecakes, pancakes and soufflés. They use milk from nearby farms to make the cheese.
Ron said while Clock Shadow Creamery is planning to manufacture other varieties in the future, its retail space also offers a selection of Cedar Grove cheeses and favorite local brands.
Always keeping in mind the mantra – the fresher the better – they also sell the creamery’s cheeses to local restaurants and retail stores.
A cheese-lined road
Ron’s artisan-cheesemaking venture began four years ago after he one day decided to make cheese in his mother’s kitchen.
While at the time, he didn’t realize it, the experience would allow him to continue his family’s rich dairy history in the city.
The Henningfeld farm is still in the family and run by Ron’s older brother and his family. Ron said he’d eventually like to make cheese using milk from his brother’s farm.
Ron admitted he was a little intimidated taking on one of the state’s most revered foods.
“Coming into it, there’s definitely high expectations as a cheesemaker in Wisconsin, but the neat thing is there is a network of cheesemakers here that are really helpful in giving advice on cheesemaking or helping solve problems or finding jobs. It’s definitely an advantage we have in Wisconsin,” he said.
Ron became a licensed cheesemaker in 2010 after completing his apprenticeship at UW-Madison’s Babcock Hall.
Ron was able to learn even more about the art of cheesemaking after connecting with Wills.
“I was a new cheesemaker looking for an opportunity in cheesemaking and one of our common friends said we had to meet,” Ron explained.
Ron said he was drawn in right away to Wills’ vision and was brought on to run the Clock Shadow Creamery, which was already in the works.
Josie, who said they did a lot of sampling during those days, got on board immediately when her husband told her his plans to make cheese in Milwaukee.
“I knew he always wanted to be an entrepreneur and I think this was the avenue that was really appealing because it was working with something he’s been a part of his whole life,” Josie said. “It doesn’t really stray him too far from teaching agriculture and being involved in the dairy business.”
Ron was involved with FFA as a student and later as an events and conference facilitator and workshop presenter as an adult.
He got degrees in agriculture and biology education in 2007 from UW-Madison. After graduation, he taught high school math in Hawaii and later agriculture in Delavan.
Ron and Josie, both East Troy High School graduates (Class of 2001 and Class of 2002, respectively) will be celebrating their fifth wedding anniversary this fall.
Josie, who studied dance at UW-Milwaukee, primarily assists on the retail and marketing end of things at the creamery. She also works as a dance teacher and will start school at the Aveda Institute for cosmetology this fall.
The Henningfelds said support from people back home has been overwhelming.
“A lot of them have made it out here. It’s kind of a neat job to have so people are automatically interested in it, but when it’s somebody young and from your hometown it’s pretty cool,” Josie said.
“Part of the interest or excitement is that most people love cheese so it’s easy to generate enthusiasm about it,” Ron added.
Clock Shadow Creamery has also made a big splash across the state with much media buzz surrounding its opening.
Ron has appeared on television spots and has been featured in Wisconsin’s major newspapers and magazines.
“The media and others have been very generous in covering us,” Ron said. “The community, including residents of Milwaukee and the businesses surrounding us, has been very supportive.”
In addition to expanding its line of products, the Henningfelds said they also want the creamery to become a neighborhood staple in Milwaukee.
With the demand for specialty locally produced cheese growing dramatically over the past few years in Wisconsin, that goal might come sooner than they think.
Ron said older generations love to come to the creamery and tell stories of how their parents would take them to the cheese factory in their town when they were kids.
“I think they like to reminisce and share,” Ron said. “The younger generation is completely new. They don’t have the memory, but can create new memories getting fresh cheese here.”
