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Wisconsin Originals
There are over 600 different cheeses made in our great state. Many of them reflect the European heritages of the first cheese makers that moved to the new world. Some of them go a bit further and twist the old the improve on it. These Wisconsin Originals also attest to the variety of the cheeses we are delighted to bring to you. From cave aged to washed rind to farmstead made - there is sure to be a cheese you will fall in love with - we think there are dozens.
For instance, there are very few caves where cheese is aged in the U.S. but several of our selections come from the caves of Southwest Wisconsin. As vinters know, grapes derive special flavors from the land where they are grown. The same is true of cheese.
The oldest Cheddar in the World - 15 year old sharp cheddar from Iowa County
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Evalon, voted the Best Cheese in America in 2011, is a supple, Gouda style raw goat's milk cheese.
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A natural-rind cheese with subtle goat flavors and loads of complexity that comes from cave aging.
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A semi-soft washed rind from raw cow's milk, carefully tended for 70 days.
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Young, mild, but full of flavor, with a buttery body. Raw cow's milk, Farmstead made in Sheboygan County
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The most awarded of all America made cheeses. Three time "Best Cheese in America" award winner from the American Cheese Society.
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Cold smoked Cow's milk, Master made in Sauk County.
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A flavorful ewe's milk cheese naturaly cave aged in the driftless area of Wisconsin.
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Cow and goat's milk mix for a tangy bite. Mixed milk, Master made in Sauk County.
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A beautiful, raw goat's milk cheese flavored with a layer of Foenegreek seed.
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Smoked Ewe's Milk Blue. Master made in Sauk County.
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Baraboo Blue - kickin' goat's milk blue from the hills of Wisconsin. Master made in Sauk County
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Mixed goat and cow's milk cheese, aged four months. Master-made in Sauk County, World Champion.
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Blend of cow, ewe and goat's milk. Oil cured and aged over two tears. Voted "Best in Show" by the American Cheese Society.
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Rich, full flavor and shelf cured Spanish style cow's milk cheese.
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Layers of ewe and goat's cheese separated by grape vine ash.
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