Created by the master cheesemakers at Sartori using time-honored techniques and the highest quality milk, Bellavitano features a rich and creamy texture with a great, cravable taste reminiscent of an aged, premium Cheddar balanced by a full flavored Parmesan.
Bellavitano offers excellent melting characteristics and a smooth, sweet, and creamy flavor. This Bellavitano offers the perfect amount of pepper to create a zesty, savory & slightly tangy cheese.
Pairings: White wines.
Creamery: Sartori
Awards: 2008 World Championship Cheese Contest Silver & The 2008 World Cheese Awards Dublin, Silver.
This Wisconsin cheese was the winner of the American Cheese Society 2002 best-in-show award. Wisconsin Benedictine Cheese is made from cow, goat and sheep milk giving it a complex flavor with a wonderfully full finish and a texture which is rich and creamy.
Pairings: Sparkling wines, champagne, or Pinot Noir, Framboise beer compliment Benedictine nicely. Or try this award winner with grapes, berries, or sun-dried tomatoes.
Awards: Best In Show American Cheese Society 2002 Second Place ACS Cheese Competion, 2006
Black truffle cheese is made from cow's and sheep's milk with the addition of small pieces of black truffle. This cheese is a semi-hard, sharp cheese with intense truffle flavor. Ingredients are: Milk, culture, rennet, salt.
Pairings:Try this Wisconsin cheese with pears, apples, walnuts, cashews, or almonds. Red wines such as Pinot Noir or Burgundy; dessert wines such as Port and Late Harvest Riesling also pair nicely with it
Awards:Third Place, Open Category, Sheep's Milk, American Cheese Society, 2006
Unlike most goat milk cheese which is soft and crumbly, Sartori's Caprimenthe is hand made in 20 pound wheels, aged for nearly a year creating an incredibly unique 'hard' goat's milk cheese. The wheels are hand rubbed with a proprietary blend of imported olive oil and spearmint, delivering a mellow Mediterranean style flavor profile. The creation of goat's milk cheese has a long history in the Eastern Mediterranean area, and is still considered a staple in their diet.
Sartori's Caprimenthe cheese combines traditional Mediterranean flavors with a distinctive hard texture, and a citrus zest.
The green outer layer is spearmint which is used to enhance the citrus flavors of the goat's milk from the Wisconsin terrior. It also creates a striking appearance with the green outer texture and the bright white cheese interior.
Awards: 2010 Wisconsin State Fair 1st Place, Best in Show Creamery: Sartori Foods Pairings: Red or White wines.
Chocolate and cheese unite beautifully in this award-winning American Original. Made in 8-lb. wheels, it features our delicious Cardona aged and rubbed with cocoa powder. The cocoa flavor is subtle, the rind a lovely brown, and the end result like nothing you've ever tasted.
Pairings: Syrah, Merlots
Creamery: Carr Valley
Awards:First Place Goat Milk American Cheese Society 2004 Third Place, Flavored Cheeses, Open Category American Cheese Society 2006
One of our most popular cheeses. This cheese has been aged for over 5 years. Many find that this cheese strikes the perfect balance between sharpness and the creamy texture. As cheddar ages it loses its smooth, firm texture and becomes more granular and crumbly. This is a traditional Wisconsin golden colored cheddar.
The region that is home to the Maple Leaf creamery is know as English Hollow because of the large number of dairy farms started by English immigrants and this cheese gets its name from that region. Twelve months of aging give this English cheddar a pleasantly complex flavor
A more piquant taste than the raw milk cheddar, raw goat’s milk cheddar is cheese al gusto. A nature boy’s or girl’s delight. 8oz. Aged a minimum of 60 days. All natural.
Pairings: This Wisconsin Cheese is great for sandwiches and snacks or shred it into casseroles, soups, or sauces.
Creamery: Exclusively Wisconsin
Awards: Bronze World Championship of Cheese 2002, Second Place
ACS Cheese Competition, 2006
A creamy white Goat Cheddar Cheese made in 38# wheels and cave aged for 6 months. Took 2nd Place at the 2007 American Cheese Society Competition and 2008 Best in Show at American Cheese Society..
One of the newest creations of Hennings Cheese in Kiel, Wisconsin, this Wisconsin Cheese combines the flavor of an aged Wisconsin Cheddar with the spice of Whole Peppercorn. A must for any beer lover.
This Dante is an aged over 2 years. Dante is 100% Sheep milk cheese. This cheese is seasonaly produced from grazing ewes.
Pairings: Pasta, Sweet Wine, Chianti
Awards: First Place, Wash Rind Cheeses, Open Category, Goat's Milk, American Cheese Society, 2006
Creamery: WSDC
Wisconsin Creamery Detailed Description
The sheepmilk at Wisconsin Sheep Dairy Cooperative (WSDC) is produced with meticulous attention to cleanliness, as well as with respect for the environment and the well-being of our animals.
Member farms milk between 100 to 400 sheep seasonally, between February and September. During the spring and summer, the ewes, of the East Friesian or Lacaune breeds, have access to the greenest pastures available. Twice a day, the flocks return to the barns for milking. The milk is collected very gently, while the ewes are eating natural grains, and cooled quickly. The milk is picked up from the farms and used to produce our cheese.
Dante and Mona Product Features
• Seasonal production from grazing ewes.
• No production hormones.
• The nutrition of sheep milk is superior to cow milk in terms of protein, calcium and “good” fats.
• No preservatives are used in the cheese. Ingredients are: Milk, culture, rennet, salt.
Dante is an aged 100% Sheep milk cheese. This cheese is seasonaly produced from grazing ewes.
Pairings: Pasta, Sweet Wine, Chianti
Awards: First Place, Wash Rind Cheeses, Open Category, Goat's Milk, American Cheese Society, 2006
Creamery: WSDC
Wisconsin Creamery Detailed Description
The sheepmilk at Wisconsin Sheep Dairy Cooperative (WSDC) is produced with meticulous attention to cleanliness, as well as with respect for the environment and the well-being of our animals.
Member farms milk between 100 to 400 sheep seasonally, between February and September. During the spring and summer, the ewes, of the East Friesian or Lacaune breeds, have access to the greenest pastures available. Twice a day, the flocks return to the barns for milking. The milk is collected very gently, while the ewes are eating natural grains, and cooled quickly. The milk is picked up from the farms and used to produce our cheese.
Dante and Mona Product Features
• Seasonal production from grazing ewes.
• No production hormones.
• The nutrition of sheep milk is superior to cow milk in terms of protein, calcium and “good” fats.
• No preservatives are used in the cheese. Ingredients are: Milk, culture, rennet, salt.
Handcrafted in small vats, Double Gloucester is an ancestor of modern day Cheddar. A smooth texture, firm body, and mellow nutty flavor make this cheese great for nibbling, soups, or sandwiches.
This award winning Gorgonzola is true to its Italian roots. It is a very robust, tangy blue cheese with a mild aftertaste and a hint of Parmesan. It has a firm yet crumbly texture with greenish blue mold in veins and pockets. A great cheese with wine and especially suited for sauces.
Pairings:Pairs, apples, walnuts, Pinot Noir, Merlot or Zinfandel;
Awards:Wisconsin State Fair 2006 Second Prize, Blue Veined Cheeses Wisconsin State Fair 2005
This award winning Gorgonzola is true to its Italian roots. It is a very robust, tangy blue cheese with a mild aftertaste and a hint of Parmesan. It has a firm yet crumbly texture with greenish blue mold in veins and pockets. A great cheese with wine and especially suited for sauces.
Pairings:Pairs, apples, walnuts, Pinot Noir, Merlot or Zinfandel;
Awards:Wisconsin State Fair 2006 Second Prize, Blue Veined Cheeses Wisconsin State Fair 2005
Creamy & nutty this aged Marieke Gouda has developed some milk crystalization deposits. Creamy and extremely flavorful, a wonderful example of an aged Gouda. Rolf and Marieke Penterman emigrated from the Netherlands in 2002 to pursue their passion for dairy farming. The cheeses are smooth, creamy Gouda cheeses with a slightly sweet, nutty flavor that becomes more complex as it ages on wooden shelves. Aged at least 10 months.
Pairings: Rich Whites such as oaked sauvignon blanc, meritage blends, oaked chardonnay and reserve (oaked) pinot gris.
Awards: 2007 - Marieke’s Foenegreek Gouda voted "Best of Class" in the Wisconsin Cheese Makers Association United States Championship Cheese Contest . 2008 - 2nd place in the 2008 World Championship. 2008 American Cheese Society- 1st and 2nd Place Dutch Style Creamery: Holland Family Farms
Hard and nutty, this extra aged Marieke Gouda has developed milk crystalization deposits throughout. Crunchy and extremely flavorful, a wonderful example of this 18 month-old Gouda. Rolf and Marieke Penterman emigrated from the Netherlands in 2002 to pursue their passion for dairy farming. The cheeses are smooth, creamy Gouda cheeses with a slightly sweet, nutty flavor that becomes more complex as it ages on wooden shelves. Aged at least 9 months.
Pairings: Rich Whites such as oaked sauvignon blanc, meritage blends, oaked chardonnay and reserve (oaked) pinot gris.
Awards: 2007 - Marieke’s Foenegreek Gouda voted "Best of Class" in the Wisconsin Cheese Makers Association United States Championship Cheese Contest . 2008 - 2nd place in the 2008 World Championship. 2008 American Cheese Society- 1st and 2nd Place Dutch Style Creamery: Holland Family Farms
Similar to the Spanish Manchego. Made from the freshest cow’s milk, GranQueso™ is handcrafted in limited quantities and carefully cured in our affinage cellars for six months. The distinctive basket-weave patterned rind with a reddish coat makes for an attractive presentation.
Pairings: Purists will enjoy it on its own, perhaps with a glass of Spanish wine. Tapas is a natural menu application (Serrano ham is the classic partner). GranQueso™ shreds and grates well, and it adds depth of flavor to cooked and baked dishes..
Awards: 2004,2005,2006 American Cheese Society - 1st Place 2005, 2006 World Cheese Awards - Gold Medal
Gruyere is a classic Swiss fondue cheese. This cheese is rich and creamy with a nutty aroma. French style raw milk gruyere cheese. This cheese is cellar cured, washed rind, and hand made in small batches.
Pairings: Apples, Chicken; Fruity Red Wine.
Awards: World Champ: Gold In it's Class, London 2004Creamery: RothKase
Gruyere is a classic Swiss fondue cheese. This cheese is rich and creamy with a nutty aroma. French style raw milk gruyere cheese. This cheese is cellar cured, washed rind, and hand made in small batches. This Cheese extra aged giving a more pungent flavor.
Pairings: Apples, Chicken; Fruity Red Wine.
Awards: World Champ: Gold In it's Class, London 2004Creamery: RothKase
Gruyere is a classic Swiss fondue cheese. This cheese is rich and creamy with a nutty aroma. French style raw milk gruyere cheese. This cheese is cellar cured, washed rind, and hand made in small batches. This Cheese extra aged giving a more pungent flavor.
Pairings: Apples, Chicken; Fruity Red Wine.
Awards: World Champ: Gold In it's Class, London 2004Creamery: RothKase
Decatur Dairy produces award-winning Wisconsin Havarti Cheeses. Steve Stettler and his talented team produce a wide range of championship cheeses, including this Wisconsin Cream havarti Cheese with Dill. Decatur Dairy's Wisconsin Cream Havarti Cheese with Dill has a nice zippy taste that doesn't overpower this Wisconsin havarti Cheese's classic creamy flavor.
Pairings: Veal, prosciutto, Genoa slami, crusty bread. peaches, melons, figs and nectarines. Fruity wine; light red such as Gamay, Beaujolais or Pinot Noir; sweet white, such as Reisling and Gewurztraminer.
Awards: 2007 U.S. Championship Best of Class, Second Award and Third Award
Established in 1963 Pine River is family owned and operated by the Lindemanns, who have been making cheese dating back to the late nineteenth century. They produce award winning Wisconsin cold pack cheese foods (crock spread)and pasteurized processed Wisconsin cheese spreads. Enjoy this Pine River sharp Cheddar spread enhanced with horseradish. Must like horseradish, since this spread is powerful.
Pairings: Pretzles, cracker, or Vegies
Awards: American Cheese Society 2006, Cheese Spreads, 1st Place
Mobay cheese is a Wisconsin Cheese made by Carr Valley. Made in two halves with ash in the center and outside. One half is made with goat's milk and the other half made is made with sheep's milk. An earthy flavor, but with a clean goat and sheep remnant.
Pairings: Hearty Red Wine, Merlot, Pale Ale
Awards: 1st Place Winner- Open Sheep Category, American Cheese Society Annual Cheese Competition
This Stettler Muenster is firm, creamy and provides that bite that you expect from a good Muenster. Also known as Munster or Muenster, this cheese is a mild cheese, known for its orange coloring on the outside. Melts great on top of a warm sandwhich
Pairings: Fruity Wine, Gewurztraminer, Pilsner, or Lager
Awards: 2008 First Place-World Contest Muenster
1998 First Place-World Contest Muenster
Sartori Parmesan is an Italian style hard cheese made from cow’s milk, it is a very good shredding cheese. This classic Italian style Wisconsin cheese, is aged a minimum of 10 months. Full flavored, buttery, nutty, slightly sweet. This Wisconsin Cheese has full bodied flavor in addition to a pleasing grainy texture. Highly recommended grated for pasta dishes, spaghetti sauces, pasta fillings, pasta salads, pizza and last but not least salad.
"little brother" in French, Petit Freres cheese is a semi-soft, soft ripened washed rind cheese. This American original Wisconsin cheese was created in the tradition of Crave Brothers Les Freres, their signature award-winning farmstead cheese. This cheese is made in small batches and ladled into draining molds. At first the cheeses are washed daily, and then as they cure they are washed regulary.
Very similiar if not identical to Liederkranz. Pungent like a French Camembert, this cheese is recommended for connoisseurs only.
Wisconsin Pleasant Ridge Reserve Cheese is an artisanal cheese made from the non-pasteurized milk of a single herd of Wisconsin cows fed and managed using natural, "old world" practices. The cows graze lush pastures from early spring through fall, just as all cows did before the industrialization of our food system. The resulting milk has better nutritional value and more varied and subtle flavors that are expressed in the delicate flavor profile of this cheese.
Pairings: Pleasant Ridge Reserve is an excellent cooking and dessert cheese. Similar to French Gruyeres, it is superb in soups, fondues, gratins and omelets. You'll want to try it in some of your favorite recipes.
Awards: Best In Show American Cheese Society, 2003, 2005, 2010 (Only Cheese to Win This Award more than once)
First Place: Class MA: Farmstead Cheeses, Open Category for Cheeses Aged Longer than 90 Days
American Cheese Society, 2005 Best Of Class: Class 19. Smear Ripened Cheeses
United States Championship Cheese Contest, 2005
Third Place: Class VC: Washed Rind Cheeses, Open Category Made from Cow's Milk ACS Cheese Competition, 2004
This hand-stretched Wisconsin string cheese is made in the style of a traditional Mexican Queso Oaxaca. Cesar Luis learned how to make this cheese from his grandmother when he was young. Now, Cesar makes this and several other authentic Mexican cheeses in Shullsburg, Wisconsin.
Pairings: Sparkling wines, champagne, or Pinot Noir, Framboise beer compliment this cheese nicely.
Creamery: Cesar's
Awards American Cheese Society 2010, String Cheese, World Championship 2010, Diary Expo 2010 2nd Place
Established in 1963 Pine River is family owned and operated by the Lindemanns, who have been making cheese dating back to the late nineteenth century. They produce award winning Wisconsin cold pack cheese foods (crock spread)and pasteurized processed Wisconsin cheese spreads. Enjoy this Pine River Swiss with Almond cheese spread made with natural aged cheddar cheese.
Pairings: Pretzles, cracker, or Vegies
Awards:World Cheese Compitition 2006, Cheese Spreads, 1st Place
Silky, creamy texture with small eyes. Mild, buttery, slightly sweet flavor. Slices and melts well. This is a full cream award winning swiss cheese asked for by name by customers in our store.
Pairings: Pears, apples, grapes; Fruity White Wine, Aged Red Wine, lager
Awards: Second Prize: Baby Swiss Wheel, Cheese Butter Contest, 2004 -Third Award: US Championship Cheese Contest, 2003 - Best Of Class: Baby Swiss, World Championship Cheese Contest, 2002
