Wellspring

This is one cool place!
I’ve been to two classes here recently and absolutely love what Wellspring is all about. It’s a CSA, it’s a bed and breakfast, it’s a working farm, and it’s an educational facility.
The classes I took were Introduction to Cheesemaking and Advanced Cheesemaking. Both were taught by Herbalist and Cheesemaker Linda Conroy. And each six hour session was packed with so much great information I could not take notes fast enough. We received an eight page packet full of recipes, food sourcing information, and additional tips and links, which was a good base for our learning that day.
In the intro class we learned to make our own butter from fresh (the cow was milked less than 24 hours before the class) dairy cream. It was much easier than I expected and voila, we had butter for our fresh baked sourdough bread that would be served at lunch.
The we learned, hands-​on, how to make fresh feta cheese. Because the process requires significant drying time Linda had finished product to share — both for our lunch, and to take home. We packed the dense white chunks into small canning jars with sprigs of fresh rosemary and filled the jars with extra virgin olive oil. Linda explained that the rosemary would infuse the oil and the porous cheese and preserve it without refrigeration indefinitely.
She also shared variations on the starter recipe to make both paneer and farmer’s cheese.
Lunch at both classes was the most gourmet of farm to table spreads. We had fresh churned butter on fresh baked salt crusted sourdough. Linda made a delectable egg and vegetable baked and shared many of her fabulous canned goods. There was applesauce, and candied kumquats. Cherries and olives. And everything was divine.
The afternoon of the basic class consisted of finishing up our feta and then making a 30 minute mozzarella to take home.
The advanced class began with how to make aged gouda and aged cheddar for your home cheese cave. We learned to press the fresh curds into molds and continually extract the whey.
After lunch we pulled the cheese from the forms and learned the aging process, as well as flavors we could incorporate into each cheese.
Our final project of advanced class was creating squeaky and fun curds from scratch. And as good as those taste you would not believe how simple the process was. And taste testing the warm little nuggets was pretty cool too.
I never would have imagined learning all the concepts and techniques that I did, but thanks to Linda and Francie from Wellspring, learning like this is accessible
to anyone.
I absolutely see myself going back for other classes. Cooking with Herbs, and Brunch Class have peaked my interest right now. But I check their site often to see what new classes have been added and I highly recommend that you do the same!

Do not use Google maps or Yahoo or Unilocal maps to find Wellspring. They take you about 5 miles or more to a wrong place. Call for directions or check their web site for directions.

Wellspring is a beautiful organic farm and lodging retreat about 40 minutes outside of Milwaukee. My team came here for a 4-​day staff retreat. We were welcomed with organic food picked from the garden, comfortable accomodations, and really kind people who are out working the land everyday.
We were able to choose between staying in the barn (which is beautiful, carpeted, and has lots of beds in a big open area), the loft (with a bed next to the barn but a little more secluded as it has a door and access to a bathroom), then there are two rooms in the main house that we used.
Maryann, Wellspring’s founder and hospitality-​extroadinaire, made us breakfast, lunch, and dinner which was fantastic. Everything was fresh, well-​prepared, healthy, and still really delicious.
We met the three interns that work the farm during season. Each year they bring on interns to train them on sustainable agriculture to help prepare them for a life in the industry — teaching them about organic growing, ethical practices, and so on.
The scenery here is amazing big meadows with wildflowers and a variety of trees, with a walking path that reaches around the property and down to the river. There are two firepits that made excellent spots for meeting during the day and at night. There is plenty of space to setup tents. Also, we walked the labryinth they have constructed in the woods behind the main property.
Maryann told us that Wellspring accomodates all kinds of travelers — from people looking for a b&b with beautiful scenery, they also act as a hostel for travelers coming through the area and are a part of the official international hostel organization, and of course they host groups like ours that want to have a place outside of the everyday to get together and reconnect on our work.
Wellspring was wonderful and I highly recommend giving them a call!