Wisconsin produces 82% of all Blue Cheese consumed in the U.S.A. The 8 plants that produce these cheeses have doubled their production and more and more you will find Wisconsin’s Blue Cheeses on salads and grilled meats, and used in a variety of culinary foods such as in sauces and pasta.

Choosing the right blue cheese from the many available can be bewildering at best. Ages vary from 30 to 60 days and up to 1 year. Milk choices include traditional cow’s milk, sheep’s milk (Hook’s Little Boy Blue) and goat’s milk (Carr Valley Billy Goat Blue). We are going to start a 3 part survey of Wisconsin blue cheeses with these two cheese makers: Hook’s in Mineral Point and Roth Kase in Monroe.

Wisconsin captured 42 gold medals out of 76 cheese and butter categories judged at the U.S. Cheese Championship! Entries came from all over the country with Katie Hedrich of LaClare Farms in Chilton, WI taking top honors for her Evalon, a hard goat’s milk cheese

Uplands Cheese Co.’s Extra Aged Pleasant Ridge Reserve took Best of Show for the third time, the only cheese to have done so in the competition’s history. That is why it is our cheese of the month where you can try it at 10% off

One of our customers shared his memories of Liederkranz Cheese with us and we thought you would enjoy hearing it to. Thank you Tom for sharing it with us.

Wisconsin cheese once again wins many rewards at the 2010 World Championship Cheese Contest. Try a selection of the winners including flavored gouda, sheep’s milk cheese, provolone, peppercorn cheddar, blue cheese, mild brick, swiss, parmesan, Roth’s Private Reserve and Carr Valley cheeses

Marieke Gouda is not just another cheese, it comes with a rich story of bringing several generations of Netherlands cheese making to Wisconsin. Marieke Gouda is an award winning Wisconsin cheese with everything made on the farm and within five hours of milking