A hard, Dry Texture & Full Flavor distinguish Wisconsin aged bandaged chedddar from a no rind wisconsin cheddar. The bandage is actually the traditional cheese cloth wrapped around the cheese, to hold the wheel together after the curds are pressed. Rather than putting the wheel in a form (Either wooden or Metal, the cheese is usually air dried to speed up the aging process and increase the complexity.
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..
Made by Roelli Cheese in Shullsburg, Wisconsin. This cutting edge Wisconsin Cheese combines all of the greatness of a fine English Cheddar with the bite and creaminess of a French Blue. This Wisconsin Cheese is open air aged in a cellar to enhance its rich flavor. This Wisconsin cheese strikes the perfect balance between sharpness and the creamy texture.
"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
Braunschweiger is a liver sausage crafted by Usinger's Sausage right here in Milwaukee Wisconsin. The meat has a very soft, spread-like texture and a distinctive liver-based flavor. It is usually used as a spread for toast, but can also be used as a filling for sandwiches, often paired with stone-ground mustard, sliced tomatoes and cheese. There are also a few recipes for pâté and cheese balls which use braunschweiger as a primary ingredient.
