Wisconsin Bierkase, (Bierkaese, Beer kaese, Beer Cheese, German Brick) is a smeared, surface ripened German-style brick cheese. It has a robust, full bodied, earthy, slightly tangy flavor similar to limburger.
Pairings: Bierkäse is excellent with red wine and of course, beer.
Mild-tasting and sweet when young, This Wisconsin Brick Cheese grows sharper and more pungent with age. In fact, aged Wisconsin Brick Cheese has been described as a cross between Limburger and Cheddar due to its intense tang and mouthwatering aroma. Wisconsin Mild Brick Cheese has a soft, creamy texture that was originally shaped and pressed with bricks. Its mild sweet flavor is excellent for sandwiches, macaroni, hashbrowns, and just for snacking.
Mild-tasting and sweet when young, This Wisconsin Brick Cheese grows sharper and more pungent with age. In fact, aged Wisconsin Brick Cheese has been described as a cross between Limburger and Cheddar due to its intense tang and mouthwatering aroma. Its smooth, semi-soft surface is speckled caraway seeds for that extra delicious flavor.
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.
Decatur's Wisconsin Brick is a rindless, firm, white cheese, with a springy texture, slightly softer than Cheddar. Its flavour is similar to that of mild Cheddar seasoned with garlicthis Wisconsin Brick Cheese is great as a snack, in sandwiches or salads, and in cooking.
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.
First made by John Jossi around 1877, Brick is a Wisconsin orgininal. Cured with a special smear, German Brick is tangy and pungent. This cheese is a step away from Limburger. But, get your own impression first-hand. Enjoy a slab of this brick between pumpernickel, a thick onion slice and a little mustard - then you'll know why the Germans are a hearty people!
****Caution- This product is extremely fragrant, as in stinky. Please do not purchase if you are not familiar with this type of cheese****
First made by John Jossi around 1877, Brick is a Wisconsin orgininal. Cured with a special smear, German Brick is tangy and pungent. This cheese is a step away from Limburger. But, get your own impression first-hand. Enjoy a slab of this brick between pumpernickel, a thick onion slice and a little mustard - then you'll know why the Germans are a hearty people!
****Caution- This product is extremely fragrant, as in stinky. Please do not purchase if you are not familiar with this type of cheese****
First made by John Jossi around 1877, Brick is a Wisconsin orgininal. Cured with a special smear, German Brick is tangy and pungent. This cheese is a step away from Limburger. But, get your own impression first-hand. Enjoy a slab of this brick between pumpernickel, a thick onion slice and a little mustard - then you'll know why the Germans are a hearty people!
****Caution- This product is extremely fragrant, as in stinky. Please do not purchase if you are not familiar with this type of cheese****
Mild-tasting and sweet when young, This Wisconsin Brick Cheese grows sharper and more pungent with age. In fact, aged Wisconsin Brick Cheese has been described as a cross between Limburger and Cheddar due to its intense tang and mouthwatering aroma. Wisconsin Mild Brick Cheese has a soft, creamy texture that was originally shaped and pressed with bricks. Its mild sweet flavor is excellent for sandwiches, macaroni, hashbrowns, and just for snacking.
Country Castle's Smoked Brick is a mild sweet cheese that is naturally hickory smoked. Great on sandwiches or cubed. Founded in 1885 by five dairy farmers, Chalet Cheese Cooperative continues to flourish as a cooperative, owned and operated by its 29 members.
Established in 1922 Widmer's Cheese Cellars carefully produces some of the finest Brick cheeses in the world. Widmer's Brick Spread is a natural cold pack spread made from aged brick cheese and aged cheddar.
Pairings: It is best served with pumpernickel bread, and can be accompanied by mustard and onions. A pale ale is the perfect beverage to enjoy with it, although apple cider or dark beers are also delicious.
Widmer's Brick Cheese is handcrafted in the family's tradition as it has been since 1922. It is an authentic cellar ripened brick cheese that has a rich, creamy taste and is great for melting. Widmer has maintained the tradition of pressing the cheese with real bricks.
Pairings:Wines: WhiteBeers: Lager Other Beverages: Sparkling Water Fruits: Apricots, Peaches
Bread/Crackers: Water Crackers, Flat Bread Condiments: Mustard
Brun-uusto is the newest cheese from Brunkow Cheese of Wisconsin. The expert Wisconsin cheesemakers at Brunkow have translated Brun-uusto into an authentic version of Juustalepia (Juusto), a specialty cheese with Finnish and Swedish origins.
Holding a very creamy texture and buttery flavor this mild and delicate cheese melts well without overpowering. Also known as butter cheese, Butterkaese, and Butterkäse. This type of cheese originated in Germany. This type of cheese remains one of the most popular in Germany.
Pairings: Butterkaese tastes excellent when served with sausages, cured meats, vegetables, Light Lager beers, and Chardonnay.
Holding a very creamy texture and buttery flavor this mild and delicate cheese melts well without overpowering. Also known as butter cheese, Butterkaese, and Butterkäse
Pairings: Butterkaese tastes excellent when served with sausages, cured meats, vegetables, Light Lager beers, and Chardonnay.
Wisconsin Fontina is a danish-style Wisconsin Cheese made from cow's milk. Depending on where the cheese comes from and how long it has been aged, Wisconsin Fontina can be semisoft to firm in texture, with a range of flavors from mild and creamy to more intense and pungent.
Pairings: This Wisconsin cheese melts very well, and it is sometimes included in fondue and similar dishes.
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
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
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 Horseradish.
Pairings: Sandwiches, roast beef and light beers.
Awards: 2007 U.S. Championship Best of Class, Second Award and Third Award
Liederkranz is an American recreation of Limburger , made subtly different by the use of a different bacterial culture for ripening. Like almost every American cheese, Liederkranz was a cow's milk cheese, with an edible pale yellow-orange tan crust, and a semisoft, pale interior with a mildly pungent flavor and distinct aroma.
Pairings: Fortified Wine, Zinfandel, Merlot, Pale Ale, Stout; Fruits: Pears, Apples
Limburger cheese is a soft, surface ripened cheese. Limburger cheese is world renowned for being one of the most pungent cheeses in existence. Although there were 100’s Wisconsin cheese plants making Limburger cheese just 50 years ago, Chalet Cheese in Monroe Wisconsin operates the last Limburger cheese plant in the United States. Though Limburger cheese is definitely categorized among those foods that are an "acquired taste," Limburger cheese has legions of fans.
Pairings: Fortified Wine, Zinfandel, Merlot, Pale Ale, Stout; Fruits: Pears, Apples
Limburger cheese is a soft, surface ripened cheese. Limburger cheese is world renowned for being one of the most pungent cheeses in existence. Although there were 100’s Wisconsin cheese plants making Limburger cheese just 50 years ago, Chalet Cheese in Monroe Wisconsin operates the last Limburger cheese plant in the United States. Though Limburger cheese is definitely categorized among those foods that are an "acquired taste," Limburger cheese has legions of fans.
Pairings: Fortified Wine, Zinfandel, Merlot, Pale Ale, Stout; Fruits: Pears, Apples
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
"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
Saxony is a nutty flavor and a supple-body. Cooked pressed curds from whole raw cow’s milk with a light, dry, washed rind ripened a minimum of 90 days, peaking at 150, with a shelf life of 9 months.
As with all cheeses made at Saxon creamery, this cheese is considered a Farmstead cheese, since it is make by the dairy farmers. The Saxon creamery is named after the region, Saxon-Germany, where the German settlers originated. This fourth-generation dairy farm family
Pairings: Fruity white wine, dessert wines or beer. Creamery: Saxon
American cheesemakers, not Swiss, modernized Swiss production. About fifty years ago, the only way to protect Swiss wheels as they ripened was to allow a hard rind to form. The advent of plastic packaging, which keeps moisture in but allows carbon dioxide to escape, made it possible to produce rindless Swiss cheese in blocks. Rindless blocks were developed for better yield in foodservice; retailers appreciate the higher yield and ease of cutting.
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
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, Class 3 Swiss StylesGovernor's Sweepstakes Cheese & Butter Contest, 2004
Third Award: Baby Swiss, Baby Swiss StylesUnited States Championship Cheese Contest, 2003
Best Of Class: Baby Swiss, Class 14 Baby SwissWorld Championship Cheese Contest, 2002
Founded in 1885 by five dairy farmers, Chalet Cheese Cooperative continues to flourish as a cooperative, owned and operated by its 29 members. One of the cheese they specialize in is Swiss, emphasising on top quality and true workmanship.
This Wisconsin Baby Swiss Cheese is buttery, sweet and only slightly nutty, with a hickory smoked flavor. Try it with sweet fruits and berries, croissants and muffins.
American cheesemakers, not Swiss, modernized Swiss production. About fifty years ago, the only way to protect Swiss wheels as they ripened was to allow a hard rind to form. The advent of plastic packaging, which keeps moisture in but allows carbon dioxide to escape, made it possible to produce rindless Swiss cheese in blocks. Rindless blocks were developed for better yield in foodservice; retailers appreciate the higher yield and ease of cutting.
Wisconsin Baby Swiss is made by substituting water for the milk's whey to slow bacterial action, Wisconsin Baby Swiss cheese has smaller holes and a milder flavor. Wisconsin Baby Swiss is often made from whole milk.
American cheesemakers, not Swiss, modernized Swiss production. About fifty years ago, the only way to protect Swiss wheels as they ripened was to allow a hard rind to form. The advent of plastic packaging, which keeps moisture in but allows carbon dioxide to escape, made it possible to produce rindless Swiss cheese in blocks. Rindless blocks were developed for better yield in foodservice; retailers appreciate the higher yield and ease of cutting.
Baby Swiss is made by substituting water for the milk's whey to slow bacterial action, Baby Swiss cheese has smaller holes and a milder flavor. Baby Swiss is often made from whole milk.
American cheesemakers, not Swiss, modernized Swiss production. About fifty years ago, the only way to protect Swiss wheels as they ripened was to allow a hard rind to form. The advent of plastic packaging, which keeps moisture in but allows carbon dioxide to escape, made it possible to produce rindless Swiss cheese in blocks. Rindless blocks were developed for better yield in foodservice; retailers appreciate the higher yield and ease of cutting.
Baby Swiss is made by substituting water for the milk's whey to slow bacterial action, Baby Swiss cheese has smaller holes and a milder flavor. Baby Swiss is often made from whole milk.
