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Aged Brick
WIDMER'S CHEESE CELLARS
Theresa, WI
Master Cheesemaker: Joe Widmer Learn more...
Traditional Wisconsin-style surface-ripened, washed rind
brick. This cheese is full-flavored, tangy, earthy and pungent.
Brick is a Wisconsin original, first made by John Jossi around
1877. Approximately 1 lb..
Type of Milk: Cow
Age: 3+ months
Texture: Semi-Soft
Price each: $9.59
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Apple Smoked Cheddar
CARR VALLEY CHEESE
LaValle, WI
Master Cheesemaker: Sid Cook Learn More...
This cheese is an ivory white cheddar, smoked over applewood.
The rind is smeared with Hungarian paprika creating a wonderful
delight.
Type of Milk: Cow
Age: 4-6 months
Texture: Semi-Firm
Price ½ lb.: $8.99
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Bandaged Cheddar
BLEU MONT DAIRY
Dodgeville, WI
Master Cheesemaker: Willie Lehner Learn
More...
British farmhouse-style cheddar that is clothbound and cave aged
for big flavor.
Type of Milk: Cow
Age: 11+ months
Texture: Semi-Firm
Price ½ lb.: $14.99
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Big Ed's
SAXON CREAMERY
Cleveland, WI
Cheesemaker: Gerald Heimerl Learn More...
A young cheese, mild but full of flavor with a
buttery body reminiscent of European table cheeses. From raw
cow's milk, aged over 60 days.
Type of Milk: Cow / Raw
Age: 60+ days
Texture: Semi-Firm
Price 1/2 lb.: $8.99
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Dunbarton Blue
ROELLI CHEESE
Shullsburg, WI
Cheesemaker: Chris Roelli Learn more...
One of our most popular Artisan cheeses, Dunbarton Blue is an
English-style cheddar with just a hint of blue and a rustic,
natural rind. Open air cave-cured to perfection for six months on
wooden shelves. Our best selling Artisan Cheese.
Type of Milk: Cow / Raw
Age: 6 months
Texture: Semi-Firm
Price ½ lb.: $14.50
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Green Fields
SAXON CREAMERY
Cleveland, WI
Cheesemaker: Gerald Heimerl Learn More...
A semi-soft, washed rind cheese from raw cow's milk, aged 70
days, inspired by Trappist Monk cheese. Sweet nutty tones
vary with the seasons. Smooth with a supply body and medium
pungency.
Type of Milk: Cow / Raw
Age: 70+ days
Texture: Semi-Firm
Price 1/2 lb.: $9.50
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Grand Cru Gruyere
EMMI ROTH
Monroe, WI
Cheesemaker: Bob Bobak
An aged Gruyere made in a copper-lined vat, washed-rind and
cellar-cured with intense nutty and caramel notes. Emmi
Roth is the only creamery that makes Gruyere in the United
States.
Type of Milk: Cow
Age: 4+ months
Texture: Semi-Firm
Price ½ lb.: $9.50
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Marieke's Gouda
HOLLAND'S FAMILY CHEESE
Thorp, WI
Cheesemaker: Marieke Penterman Learn more...
A farmstead, Dutch-style Gouda cured to perfection on cedar
planks, mature with a sweet caramelized flavor. 2013 Best of
Show at the US Cheese Championship.
Type of Milk: Cow / Raw
Age: 4-6 months
Texture: Semi-Firm
Price ½ lb.: $9.49
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MontAmoré™
SARTORI
Antigo, WI
Cheesemaker: Master Cheesemaker, Mark Gustafson Learn more...
American original hard Italian-style cheese. A taste
reminiscent of an aged premium cheddar balanced by a full-flavored
Parmesan.
Type of Milk: Cow
Age: 7 months
Texture: Semi-Firm
Price 1/2 lb.: $7.99
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Pleasant Ridge Reserve
UPLANDS CHEESE
Dodgeville, WI
Cheesemaker: Andy Hatch Learn more...
A raw milk alpine style cheese that is made only during the
grazing season when cows are pasture fed. Nutty with subtle floral
notes creating a caramel flavor that matures with age. The most
celebrated cheese in the U.S. Aged 9+ months. Winner of
the ACS Best In Show award three of the past ten years.
Type of Milk: Cow / Raw
Age: 9+ months
Texture: Semi-Firm
Price ½ lb.: $13.99
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Photo credit to Jeanne Carpenter |
Red Rock
Roelli Cheese
Shullsburg, WI
Cheesemaker: Chris Roelli Learn more...
A new creation by Chris Roelli, creamy and sliceable cheddar with
a hint of blue that is cellar-aged with a natural blue rind. It's
striking color is created by twice the amount of annatto than a
regular cheddar. A beautiful and delicious addition to your
cheese flight! A 2013 Gold Medal Winner at the US Cheese
Championship.
Type of Milk: Cow
Age: 3-6 months
Texture: Semi-Firm
Price 1/2 lb.: $12.50
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SarVecchio®
SARTORI
Antigo, WI
Master Cheesemaker: Larry Steckbauer Learn
more...
Wisconsin Original Cheese inspired by Parmesan. Dry with
deep golden interior, a pronounced caramel aroma, and crunchy
calcium lactate crystals.Made with pasteurized milk, and aged 22+
months. Consistently judged the best American Parmesan.
5.3 oz.
Type of Milk: Cow
Age: 20+ months
Texture: Hard
Price: $6.29 each
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Two-Year Cheddar
WIDMER'S CHEESE CELLARS
Theresa, WI
Master Cheesemaker: Joe Widmer Learn more...
Smooth, dense, moist and firm with occasional crunchy nuggets,
resulting from crystallized amino acids - a sign of aging.
There are notes of caramel, salt, a noteworthy tanginess and
slightly fruity finish.
Type of Milk: Cow
Age: 2 years
Texture: Semi-Hard
Price 1/2 lb.: $7.50
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Widmer's Brick Spread
WIDMER'S CHEESE CELLARS
Theresa, WI
Master Cheesemaker: Joe Widmer Learn more...
Made from a blend of Aged Brick and Cheddar, this delectable
spread from Wisconsin will keep you coming back for more.
$5.50
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