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Rebel Cheeses' plant-based cheddar is cold-smoked with mesquite wood chips for a bold
Chris Roelli is a certified Master Cheesemaker and carries on the cheesemaking tradition his great grandfather brought to Wisconsin from his native Switzerland
After the tour
Ingredients: Pork Belly
Sirloin "Bavette" Steak from Fischer Farms MeatSchoolClassTour Rebel Cheeses' plant-based cheddar isBavette also known as flap steak is the long, flat, and tender cut of meat from the bottom sirloin. Rich in flavor, it's often referred to as a "butcher's cut" as it was traditionally reserved by butchers for their own enjoyment. Serve alongside our Local Mushroom Risotto Kits and garnish with fresh chimichurri or Stone Milled Horseradish Mustard. Each raw Bavette flap steak is cut to about 8oz. Keep refrigerate or freezer for up to a year. Fifth