Wisconsin Artisan Cheese

What is Artisan Cheese? Artisan cheese is manufactured by hand using the traditional craftsmanship of skilled cheesemakers. As a result, the cheeses are often more complex in taste and variety. Part of the artisan cheese making process is aging and ripening of the cheeses to develop flavor and textural characteristics. One type of artisan cheese is known as farmstead cheese, made traditionally with milk from the producer's own herds of cows, sheep, and goats.

Wisconsin is the only state in the nation that requires its cheesemakers to be licensed.  These cheesemakers must complete rigorous studies in dairy science and cheesemaking before they can be licensed. They also must serve as an apprentice under a licensed cheesemaker.  Additionally, Wisconsin is the only state to offer a Master Cheesemaker program, patterned after the rigorous standards of similar programs in Europe.

With our collection of exclusively Wisconsin Artisan Cheeses, you will discover new favorites to share with family and friends!

Our Cheese Collection:


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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. 12-14 oz.

Type of Milk: Cow
Age: 3+ months
Texture: Semi-Soft
Price each: $9.50
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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.: $10.50
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Bandaged Cheddar
BLEU MONT DAIRY
Cleveland, WI

Cheesemaker:  Willi Lehnerl  Learn More...
Made in small batches, this British farmhouse-style cheddar is cloth-bound and cave aged in a one-of-a-kind facility for big flavor and a great balance.

Type of Milk: Cow
Age: 12-18 months
Texture: Hard
Price 1/2 lb:  $15.00
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Big Ed's
SAXON CREAMERY
Cleveland, WI

Cheesemaker:  Jeff Mattes  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.:  $9.00
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Evalon
LACLARE MILK SPECIALITIES
Malone, WI

Cheesemaker, Katie Katie Fuhrmann Learn more...

This award-winning raw milk goat gouda style cheese is smooth and sweet flavors.

Type of Milk: Goat
Age: 70+ days
Texture: Firm
Price 1/2 lb:  $14.00

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Dante
WI SHEEP COOPERATIVE
Plain, WI

Master Cheesemaker, Bob Wills Learn more...

Pure sheep milk with a rich, nutty flavor reminscent of the green grass of Wisconsin. A cheese for the adventurous.

Type of Milk: Sheep
Age: 6+ months
Texture: Firm
Price 1/2 lb:  $14.50

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Marieke's Foenugreek Gouda
HOLLAND'S FAMILY CHEESE
Thorp, WI

Cheesemaker: Marieke Penterman  Learn more...
A farmstead, Dutch-style Gouda with foenegreek - a seed that is traditional in Holland with a nutty, maple-like flavor.

Type of Milk: Raw / Cow
Age: 2-4 months
Texture: Semi-Soft
Price 1/2 lb:  $11.50

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Emmentaler
EDELWEISS CREAMERY
Monticello, WI

Master Cheesemaker: Bruce Workman  Learn more...
Made in the Swiss tradition, this Emmentaler is crafted in a copper vat into an 180-lb. wheel.  Using only grass-fed milk, brings out the sweet, nutty and sharp flavor.  Aged 12-26 months.

Type of Milk: Cow / Raw
Age: 12-26 months
Texture: Semi-Firm
Price ½ lb.: $10.00
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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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Marieke's Gouda Premium
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: 6-9 months
Texture: Semi-Firm
Price ½ lb.: $10.50
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Green Fields
SAXON CREAMERY
Cleveland, WI

Cheesemaker:  Jeff Mattes  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 supple body and medium pungency.

Type of Milk: Cow / Raw
Age: 70+ days
Texture: Semi Soft
Price 1/2 lb.:  $9.50

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MontAmore
SARTORI CHEESE
Antigo, WI

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:  $8.00

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Type of Milk:  Goat
Age:  20+ months
Texture:  Semi-Firm
Price 1/2 lb.:  $12.50
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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.: $14.00
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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 Cheese
Plymouth, WI

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: 22+ Month
Texture: Firm
Price 1/2 lb.:  $9.50

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British farmhouse-style cheddar is cloth-bound and cave aged for big flavor and a great balance. Aged 2+ years. Winner in the United States Championship Cheese Contest, 2009 and 2011 and American Cheese Society Cheese Competition, 2006-2010.