Since the 11th century, cheesemakers in the Alpine area between Switzerland and France have produced Gruyere. The pride and joy of the region, this cheese received its name from the town of Gruyeres in the Swiss canton of Fribourg. Today, Wisconsin cheesemakers produce award-winning, hand-crafted alpine cheese using classic Swiss production techniques and hand-crafted copper vats. Surface ripened with an inedible brown rind, the cheese is aged in specially-designed curing rooms to give it a nutty, rich, full-bodied flavor and firm texture.
Aged a minimum of six months, Auribella is made entirely from whole cow's milk, giving it a robust flavor.
Wisconsin cheesemakers traditionally produce Baby Swiss from whole milk, unlike traditional Swiss cheesemakers, who make it from partially skimmed milk. Whole milk gives Baby Swiss a creamier texture and a more buttery, slightly sweet flavor, which makes it ideal for melting. Sweet Swiss, a rind cheese produced in Wisconsin, is a cross between Baby Swiss and Jarlsberg®, a Norwegian Swiss. Swiss cheese is also available smoked.
This farmstead original cheese shares some similarities with an Irish Double Gloucester style, but is uniquely crafted to highlight the milk of a single Holstein herd. The cheese is cellar aged to develop a firm but creamy texture with a sweet, fruity taste and aroma. It is available in two ages: medium and mature.
Bears Grass Gold
This Manchego-style cheese is made with a mix of cow & sheep milk.
A distinctive combination of goat and cow milk, this cheese has a firm body and nutty flavor. The wheels are cured for four months and then dipped in brown wax. Bessie's Blend took Second Place at the 2006 American Cheese Society Competition.
Caerphilly is a variety of Cheddar that is generally sold in cylinders or blocks. It gets its name from the village in Wales where it was first made and was the traditional lunch of Welsh miners. Made from unpasteurized cow milk and aged anywhere from 8 to 14 days, this pure white cheese is pressed to give it a firm yet crumbly and flaky texture. It has a fresh clean aroma and taste with distinctive honey notes.
A perfect blend of fresh goat and cow's milk, Capriko is a handcrafted semi-hard cheese with smooth sweet nutty flavor that is great for eating and cooking. It is made in a process similar to Cheddar, but is varied to give it a unique flavor profile. Most Capriko is cave aged6 months; Capriko Reserve is aged for about a year.
Prior to 1850, nearly all cheese produced in the United States was Cheddar. Cheddar production in Wisconsin began in the mid-1800s and by 1880, more Cheddar was produced in Wisconsin than any other cheese variety. Today it accounts for a large percentage of the cheese made in the state, making Wisconsin the leader in U.S. Cheddar production. Usually golden but also available in white, Cheddar has a rich, nutty flavor that becomes increasingly sharp with age, and a smooth, firm texture that becomes more granular and crumbly with age.
This rich cow milk cheese has a slightly crumbly yet silky texture and a full body, fresh flavor. It can be made from pasteurized or unpasteurized cow's milk. Milk from evening milking is left to stand overnight and the next day, milk from that morning's milking is added, along with a starter. It is allowed to coagulate into curds and whey, and then heated for about 3/4 hour, cooking the curds a bit in the whey. The whey is drained off, the curds are cut, salted and put into molds. The cheese is then pressed and ripened anywhere from 1 to 9 months. The longer aged cheese is sold as "Farmhouse Cheshire." Cheshire cheese used to be wrapped in cloth and soaked in lard before it was aged and some producers still do this today.
Original to Wisconsin, cheesemakers first produced Colby, a close relative of Cheddar, in the central Wisconsin town of Colby in 1885. Similar in flavor to Cheddar, Colby is softer and has a firm, open lacey texture with tiny holes and a higher moisture content. Its mild flavor similar to young Cheddar. Cheesemakers spray the curds with cold water and stir them while they are still in the vat to prevent the curds from knitting together. This procedure gives Colby a more elastic texture than Cheddar.
This marbled cheese blends the mild, creamy flavor of Colby with the sweetness of Swiss cheese.