A Work of Art
The 2024 Cheesefest, which took place earlier this month, celebrated cheese through tasting, contests, and even art! Held downtown on Historic Water Street, Shullsburg Creamery was at the center of the action. We were once again a proud sponsor of Shullsburg Public Library’s book sale, where we matched the proceeds from every book sold to allocate funds toward the library programs in our community. This year we matched the $918 sales total!
In addition to our sponsorship and furnishing cheese for sampling and contest prizes, perhaps our most unique contribution came in the form of a donation of a 40lb block of Cheddar to professional cheese carver Vicki Janisch, a self-proclaimed “die-hard Wisconsinite” from DeForest, who created a sculpture almost too beautiful to eat.
We caught up with Vicki to learn more about her background in carving, what inspired this year’s design, and more. Below is a transcript of our interview:
Shullsburg Creamery: Tell us about your experience with cheese carving.
Vicki Janisch: I grew up as a farmer's daughter, deeply rooted in the world of agriculture, where we care for the animals and the land that has been in my family for over 100 years. With a love for farming and a creative flair, Wisconsin Cheese in a way found me. I had the chance to meet and work with Sarah “The Cheese Lady” Kaufmann back in 2021, where I discovered this unique gift and medium.
SC: Do the type and texture of the cheese matter when it comes to carving?
VJ: Cheddar cheese is a good choice for carving because it's firm and easy to work with, but with over 300 types, styles and varieties to choose from, the possibilities are endless in Wisconsin.
SC: What inspired this year’s design?
VJ: After collaborating with the event organizers and nailing down the time frame, we thought a cow would be fitting for this year's event, paying tribute to the local dairy farmers in Shullsburg and the surrounding area. Growing up with Holsteins on my family’s farm, I felt the most comfortable carving her with some personality. I never named the cow, and when talking with guests, I received all sorts of recommendations, from Bella to May. But what struck me was “Chelly.” Two kids agreed to combine their name ideas of Shelly and Cheddar together, to bless this Cheddar bovine with a name.
SC: How long does a carving usually take you?
VJ: Depending on the project, I typically plan on a live cheese carving for anywhere between 4-6 hours and some of my larger pieces could take me several days. So much of my time is spent in preparation, sketching and refining my plans ahead of time so I can scale my idea into the final piece.
SC: What tools do you use?
VJ: I use clay tools and cheese cutting tools to create these one-of-a-kind pieces.
SC: What happens to the finished work of art?
VJ: I’m all about the idea of temporary art—something you enjoy in the moment and share with everyone. Since my cheese carvings are 100% edible, I always encourage people to try a piece or serve the cheese to their guests. And if the carving is part of a bigger event, I say go ahead and “cut the cheese” (pun intended!) so everyone can enjoy. For larger sculptures that stick around for display, once the event wraps up, you have a couple of options - the cheese can either be distributed among guests or even composted, because I’m all about reducing waste. So, whether you eat it, share it, or compost it, nothing goes to waste with these carvings.
SC: What do you love about Shullsburg Creamery, and what’s your favorite cheese of ours?
VJ: I love the variety of cheeses Shullsburg Creamery has to offer, and while I enjoy carving Cheddar, the flavored cheeses are a big hit at home. The sweet Blueberry Cheddar, Maple Bacon Cheddar, or the Jack ‘N Dill - there is flavor in every bite whether it is on a cheese board or in a grilled cheese - we love it all.
We’d like to give a special thanks to Vicki Janisch for adding such artistry to this amazing event and special thanks to all who attended! We hope to see you back for Cheesefest in 2025!
