Stein & Dine Food
Alpinage Cheese
Among the food selections at this year’s Stein & Dine at State Fair Park is Alpinage Cheese. The Oak Creek cheese maker will be serving up two versions of their signature Raclette, a smear ripened, semi-hard cheese traditionally melted over foods whose versatility makes it perfect for pairing with cured meat, as well as pizza, burgers and cheese plates. The mild version is sweet and buttery, the classic version has rich nutty, earthy notes.
Alpinage farmstead cheese starts in Kewaunee county with raw milk of the highest quality that comes straight from the dairy’s herd of Holstein and Jersey cows. The cheesemaking process begins within minutes of milking with fresh raw milk delivered straight from the cows.
After a couple hours of hard work and a little cheesemaking magic, a high quality farm-fresh cheese is made and ready to be aged in Alpinage’s cave-like cellar.
After moving to the United States back in 2015, Orphee Paillotin began studying the science of cheese making.
Guided by his mentor, founder of Saxon creamery Gerald Heimerl and his daughter, Paula, Paillotin got his cheesemaker license from the State of Wisconsin. He then travelled back to his hometown in France to train under Laurent Mons at the Maison Mons, a world renowned French cheesemaking company.
Vollwerth’s
Does anything go better with beer than sausage? Vollwerth Sausage Company has participated in every Stein & Dine and this year they will be offering samples of six different flavors: Original, Pizza, Honey, Cheddar Bacon, Cheddar Jalapeño and Hot & Spicy.
Since 1915 the family-owned company has smoked sausages in the original smoke-house with premium cuts of pork and beef with spices. That’s it--no fillers or binders. Made the same way since the beginning, with no shortcuts.
Still headquartered in Michigan’s Upper Peninsula and operated today with 3rd, 4th, and 5th generation Vollwerth family members, Vollwerth Sausage Company uses recipes handed down by founder Richard Vollwerth and the original brick-lined, old world smokehouse that were used for 100 years continue to give Vollwerth sausage its distinctive taste.
That Taco Guy
What started in 2017 as a side business for Eli and Andrea Acosta has turned into a successful full-time business with That Taco Guy food truck.
For Stein & Dine, That Taco Guy will be serving up a nacho sample with their signature Beer Cheese and a side of Texas Candy—candied jalapenos cooked with sugar, vinegar, and other spices. Acosta says it is an extremely versatile condiment that compliments any food. Jars of Texas Candy can be found at local Sendik’s stores.
A family business, That Taco Guy also includes help from the Acosta’s three children. The recipes and flavors are inspired by Eli’s childhood and all the time he spent in the kitchen with his mother. The TTG journey has led the Acosta’s becoming involved with local nonprofits and even sitting on a few boards.