Abergele is crafted by hand in small vats. This cheese is an original from Harmony Specialty Dairy. The moist, creamy texture and delicate flavor are accentuated by the addition of portabella mushroom and chive. A generous amount of portabella mushrooms make this cheese rich and decadent
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
Montchevre has combined to rich ideas: Brie and Chevre a delicious and creamy "Le Cabrie" A very creamy texture and buttery flavor this mild delicate cheese melts well.
Pairings:High moisture fruits, such as melons, grapes, and berries; sundried tomatoes
Sparkling wine, champagne or Pinot Noir; for a special treat, try a cherry larger or other craft fused beer.
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
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
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.
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.
A semi-soft cheese that is carefully tended then wrapped in a special breathable paper to protect Green Field’s sophisticated flavor. One of the few cheeses we would highly recommend for beer.
Made from whole raw cow’s milk, and unpressed cooked curds, with a washed rind ripened a minimum of 60 days. Made on the dairy farm on Lake Michigan, this farmstead cheese has a earthy flavor and a somewhat pungent aroma.
Pairings: Drinks:Crisp fruity whites or well-flavored beers. Food: Fruit (but not citrus), chutney, dry fruits, olives, and cured meats.
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
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
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
A blend of 50% sheep milk and 50% cow milk. Aged a minimum of six months, the MONA develops a very distinctive, mild and pleasant taste. A cheese for the curious mind.
Pairings: Served well with sweet, Port wine styles.
This Monterey Jack is enhanced with Morel and Leek. Wisconsin leads all other states in the production of Monterey Jack. It is known for its delicate, buttery, slightly tart flavor and creamy, open texture. Slice for sandwiches or eat with a tasty cracker, this cheese's earthy flavor from the morel mushrooms is an excellent compliment to the creamy flavor and texture of the monterey jack.
"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
Sartori's Wisconsin Sarvecchio Cheese has a firm, dry, deep golden interior with pronounced caramel aromas. You can see the fine white calcium lactate crystals that are the product of long aging and considered desirable. On the tongue, the cheese is waxy and granular, crumbling rather than dissolving. It finishes with caramel-like sweetness, not because it contains any sugar -- it doesn't -- but because aging has produced amino acids that deliver the perception of sweetness.
Pairings: Try our Sarvecchio with pasta, soups, salads and red wines.
Awards: First Place: Hard Cheeses Wisconsin State Fair 2005, Second; 2008 World Championship Cheese
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
