{"id":36255,"date":"2019-01-30T07:45:34","date_gmt":"2019-01-30T12:45:34","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=36255"},"modified":"2021-09-21T16:50:42","modified_gmt":"2021-09-21T20:50:42","slug":"best-cheeses-wisconsin","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/best-cheeses-wisconsin\/","title":{"rendered":"Best Cheeses: Wisconsin"},"content":{"rendered":"

F<\/span>rom classic cheddars and fried curds<\/a> to American originals and artisanal wheels, Wisconsin\u2019s cheese scene<\/a> offers an impressive breadth of options for turophiles of every ilk. Any doubts about Wisconsin\u2019s status on the global cheese map are quickly quelled in light of recent facts and figures: America\u2019s Dairyland won more awards than any other state or country at the 2018 World Championship Cheese Contest, and over the last 10 years has doubled its specialty cheese output, producing almost 800 million pounds\u201447 percent of the national total\u2014in 2017.  <\/span><\/p>\n

\u201cIn Wisconsin, there is a real culture of innovation, so cheesemakers are continuously challenging each other to come up with something that\u2019s better, something that\u2019s different,\u201d says Suzanne Fanning<\/a>, vice president of marketing communications for Dairy Farmers of Wisconsin<\/a>. \u201cIt\u2019s really kind of amazing. They\u2019re coming out with some spectacular and unexpected cheeses.\u201d  <\/span><\/p>\n

The dairy industry is the state\u2019s largest\u2014four times as large as oranges are to Florida, and six times as large as potatoes are to Idaho, Fanning emphasizes. It is the only state in the country that requires commercial cheesemakers to earn a license, and it\u2019s home to the elite, rigorous Wisconsin Master Cheesemaker Program, which gives experienced cheesemakers the opportunity to specialize and become certified in specific styles.<\/a><\/span><\/p>\n

\"\"<\/p>\n

The state is also home to a renowned dairy science department at the University of Wisconsin\u2013Madison, as well as the Center for Dairy Research. \u201cIt\u2019s basically like a CSI crime lab for cheesemaking,\u201d explains Andy Hatch, co-owner of Uplands Cheese in Dodgeville and a graduate of the dairy science program. \u201cThey solve mysteries and troubleshoot problems, come up with new recipes \u2026 it\u2019s about 30 to 40 full-time staff, from cheesemakers to PhD scientists.\u201d <\/span><\/p>\n

Hatch, whose Pleasant Ridge Reserve<\/a> is the among the most decorated cheeses in American history, says there\u2019s no other place in the world he\u2019d rather make cheese than southern Wisconsin.<\/span> \u201cWe have that depth of tradition and infrastructure, but we also have a progressive, innovative, forward-thinking approach.\u201d He points out that many historic European cheesemaking regions remain focused on what was done in the past, with regulations dictating exactly how you can and can\u2019t make certain styles of cheese. \u201cThere\u2019s a lot of power in that tradition,\u201d he says, \u201cbut I would rather be making cheese someplace where I can make those decisions myself and evolve.\u201d<\/span><\/p>\n

Best Cheesemakers of Wisconsin<\/h2>\n

Klondike Cheese Co.<\/b><\/h3>\n

With six Wisconsin Master Cheesemakers on staff, Klondike Cheese employs more of these prestigious experts in one location than any other company in the state. Five of them are members of the Buholzer family, whose history with Wisconsin cheesemaking dates to 1925, when Ernest Buholzer arrived in Green County from Switzerland and began making traditional Swiss wheels. His son and grandsons followed in his footsteps, founding Klondike in 1972. <\/span><\/p>\n

Today, members of the third and fourth Buholzer generations still own and work together at the original plant site. \u201cThere have been a lot of changes throughout the years, with equipment, sanitation rules, and employee rules, but we always still have a base of knowledge to go to when new things come along,\u201d says Klondike\u2019s vice president of sales, Luke Buholzer, who grew up in a house above the cheese factory until the age of 12. <\/span><\/p>\n

The company has made several different cheeses throughout its history, and began producing feta in 1988. \u201cThere was not enough high-quality domestic feta being made then,\u201d says Buholzer. \u201cNow, on a normal production day, we make 110,000 pounds of it.\u201d Available in a traditional style and several flavored varieties, it is the company\u2019s best-selling cheese\u2014a fact that Buholzer attributes to its consistent quality and flavor. <\/span><\/p>\n

Klondike also makes Muenster, Brick, and Havarti<\/a>, and recently built a new plant to expand on their production, with an eye toward exposing more Americans outside of the Midwest to Brick, a Wisconsin original. \u201cWe want to get the Brick out there to people who\u2019ve never seen or heard of it,\u201d explains Buholzer. \u201cWe don\u2019t want to make every kind of cheese for a few customers; we want to make a few cheeses for all types of customers.\u201d<\/span><\/p>\n

Sartori <\/b><\/a> <\/span><\/h3>\n

This Wisconsin maker has captured the nation\u2019s (and increasingly, the world\u2019s) attention with award-winning cheeses that combine Italian tradition, American innovation, and local Wisconsin milk. Among the company\u2019s many accolades: Espresso BellaVitano<\/a> and Pastorale Blend<\/a> both won Best in Class and placed in the top 20 at the 2018 World Championship Cheese Contest. Sartori SarVecchio is also the most decorated American-made parmesan.<\/span><\/p>\n

\"\"<\/p>\n

The roots of this family business go back to the late 1920s, when Italian immigrant Paolo Sartori took a job at Chicago\u2019s Stella Cheese. After learning the ins and outs of the industry, he and a colleague founded their own corporation, S&R Cheese, in Plymouth, Wis., in 1939. Renamed Sartori in 1996, the company is now run by Paolo\u2019s grandson, Jim, whose children also play a role in the business. \u201cCheese was very much a part of our upbringing,\u201d says brand ambassador Maria Sartori. \u201c[It] was always set out to taste, smell, discuss, and eat as an appetizer before a family dinner.\u201d <\/span><\/p>\n

Sartori currently produces just over a half dozen types of cheese, experimenting with some goat\u2019s and sheep\u2019s milk varieties on a smaller scale. In addition to its Italian-style varieties, such as Fontina and Asiago, the company has developed several Sartori originals, including BellaVitano Gold, the base for a highly successful line of flavored cheeses. <\/span><\/p>\n

\u201cOur family\u2019s Italian heritage will always have an underlying influence in the cheese we produce, but we also understand the need to evolve the breadth of our portfolio to meet ever-changing wants and needs,\u201d explains Maria Sartori. She adds, \u201cI am so proud of the hard work that my great-grandfather, grandfather, dad, and now brother have put into this growing business, and I\u2019m excited to watch it grow for hopefully many generations to come.\u201d<\/span><\/p>\n

Hidden Springs Creamery<\/b><\/h3>\n

Hidden Springs Creamery owner Brenda Jensen describes her love for her sheep, their milk, and farmstead cheesemaking as \u201ckind of like an addiction.\u201d It\u2019s a passion she discovered somewhat unexpectedly in 2001, after her husband came home one day with 50 sheep. Jensen, who holds an MBA and has a background in sales and marketing, grew up on a hobby farm but had no prior cheesemaking experience.  <\/span><\/p>\n

The exceptional quality of that sheep\u2019s milk inspired her to transform it into something of her own. With input from consultants and the support of the now-shuttered Wisconsin Dairy Business Innovation Center, she ventured into cheesemaking, beginning with a fresh cheese called Driftless<\/a>.  <\/span><\/p>\n

\"\"

Goat cheese with lavender<\/p><\/div>\n

Hidden Springs\u2019 herd of grass-fed East Friesian and Lacaunes has since grown to around eight hundred, and Jensen and a team of just three work together on the 75-acre farm in southwest Wisconsin to produce about eight different cheeses, plus several flavored varieties of Driftless. <\/span><\/p>\n

The area is an ideal place to raise sheep. \u201cI\u2019ve got good pastures, rolling hills\u2026it reminds me a lot of the French countryside,\u201d says Jensen. \u201cThe sheep are all calm and content. We treat them very well, and every year we try to improve their lives. We believe if we take care of them, they\u2019ll take care of us.\u201d  <\/span><\/p>\n

Jensen employs a seasonal breeding system that enables Hidden Springs to make cheese all year long, and says her background in business has helped her manage the logistical and financial aspects of running the creamery. But she remains humble about her success. \u201cWe just wanted to make good cheese and have healthy animals, and everything after that is great.\u201d She adds: \u201cThere\u2019s that magical side, too. I still get goose bumps sometimes when I smell the sheep\u2019s milk as it\u2019s warming.\u201d<\/span><\/p>\n

Best Cheeses of Wisconsin<\/h2>\n

Brick<\/b>
\nKlondike Cheese Co. <\/span>
\nMonroe, Wis. <\/span><\/p>\n

Brick cheese\u2014named for the bricks originally used by cheesemakers to squeeze moisture from curds, and the cheese shape that resulted\u2014was developed in Wisconsin in the late 19th century and remains popular today in the Midwest. Klondike\u2019s version is white, rindless, and squidgy in texture, with a clean, mild, slightly salty flavor. Less pungent than smear-ripened brick styles, this version is particularly versatile. \u201cIt\u2019s full in flavor, but not over-the-top, so it\u2019s not going to offend anyone,\u201d says Luke Buholzer, Klondike\u2019s vice president of sales.<\/span><\/p>\n

EWE CALF to be KIDding<\/b>
\nHook\u2019s Cheese Company <\/span>
\nMineral Point, Wis.  <\/span><\/p>\n

Feeling blue? This wheel from Hook\u2019s Cheese might help. Although it might take a minute to get the joke, this award-winning cheese is (natch) made from a combination of sheep\u2019s, cow\u2019s, and goat\u2019s milk. This ensures a delicate balance of cream and tang and a slightly crumbly texture laced with piquant blue veining.  <\/span><\/p>\n

Goat Milk Raclette<\/b>
\nLaClare Family Creamery <\/span>
\nMalone, Wis.  <\/span><\/p>\n

As temperatures drop and fall approaches, we start craving roaring fires and heartier meals. Enter Goat Milk Raclette: Made to be melted over bread or potatoes, the flavor of this Alpine-inspired wheel begins with bright fruit notes before transitioning to hints of garlic and toasted pine.<\/span><\/p>\n

Havarti <\/strong><\/span>
\nEdelweiss Creamery <\/span>
\nMonticello, Wis. <\/span><\/p>\n

With an aroma reminiscent of buttered popcorn, this rindless crowd-pleaser has a supple yellow paste with tiny eyes scattered throughout the interior. Its creamy, mildly sweet-yet-tangy flavor and fudgy texture render it especially versatile, whether enjoyed on its own, melted on a sandwich, or diced in a salad. <\/span>  <\/span><\/p>\n

Marinated Fresh Mozzarella<\/b>
\nCrave Brothers Farmstead Cheese  <\/span>
\nWaterloo, Wis. <\/span><\/p>\n

Made from fresh cow\u2019s milk produced on-site at this Wisconsin dairy, Marinated Fresh Mozzarella starts with a base of <\/span>ciliegene<\/span><\/i> (\u201ccherry-size\u201d) mozzarella pieces that are then submerged in a blend of oil, Italian seasonings, and garlic. Fondly dubbed an \u201cappetizer in a cup,\u201d this marinated marvel is perfect for an antipasto platter. <\/span><\/p>\n

Parmesan<\/b>
\nBelGioioso <\/span>
\nGreen Bay, Wis. <\/span><\/p>\n

Aged over 10 months, BelGioioso Parmesan begins as raw cow\u2019s milk gathered from local Wisconsin farmers. The aroma of pineapple carries through in the sweet, pleasantly salty flavor with a nutty finish. The golden-yellow paste is firm, smooth, and somewhat granular, but less craggy than Italian counterpart Parmigiano Reggiano.  <\/span><\/p>\n

Pavino<\/b>
\nEmmi Roth <\/span>
\nMonroe, Wis. <\/span><\/p>\n

Weighing 14 pounds, this washed-rind, Alpine-style wheel is brothy and full-bodied, with nutty, earthy undertones. Aged for a minimum of nine months, Pavino has a firm, slightly elastic texture and mouthfeel. The straw-colored paste is studded with crunchy granules of crystallized amino acids.  <\/span><\/p>\n

PAIR IT: Try Pavino melted over roasted Brussels sprouts or asparagus, or as the base for a rich fondue. <\/span><\/p>\n

\"\"<\/p>\n

Sartori BellaVitano Gold<\/b>
\nSartori <\/span>
\nAntigo, Wis. <\/span><\/p>\n

Aged for a minimum of nine months, BellaVitano Gold is a Sartori original that debuted in 1999. Inspired by traditional Italian farmstead cheeses, it\u2019s now the base for several flavored varieties in the Sartori Reserve lineup. With a fruity aroma and firm, fudgy texture, Bellavitano Gold is nutty, creamy, and robust, with a touch of sweetness present in the long finish. Its rich, intense flavor, together with the crunchy granules in the paste, reminds us of a savory version of a Butterfinger candy bar.  <\/span><\/p>\n

Shepherd\u2019s Blend<\/b>
\nCarr Valley Cheese <\/span>
\nLa Valle, Wis. <\/span><\/p>\n

This Wisconsin creamery has created a name for itself as one of the most decorated cheese companies in the world\u2014and this award-winner has been a part of the lineup since 1998. Its buttery richness comes from a careful ratio of sheep\u2019s, goat\u2019s, and cow\u2019s milk, which meld together and yield nutty flavors with hints of barnyard and a tangy kick. While delicious on its own, an easy melting ability makes it a classy addition to a grilled cheese.  <\/span><\/p>\n

Wischago<\/b>
\nHidden Springs Creamery <\/span>
\nWestby, Wis. <\/span><\/p>\n

This Manchego-style raw sheep\u2019s milk wheel has a striking basket-weave rind coated in a layer of dark brown wax. Aged from six to 12 months, it\u2019s milky, rich, and mildly gamy, with a gently piquant finish. The firm, white paste is smooth and buttery in younger wheels, becoming drier and more crumbly as the cheese matures. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

From classic cheddars and fried curds to American originals and artisanal wheels, Wisconsin\u2019s cheese scene offers plenty of options for every cheese lover. <\/p>\n","protected":false},"author":11,"featured_media":34994,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[11],"tags":[9047,9045,4240,9048,9049,9046,9044,9051,9043,9050,4137,9042,978,1207],"coauthors":[579],"class_list":["post-36255","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-travel","tag-brick","tag-buholzer","tag-dairy-farmers-of-wisconsin","tag-ewe-calf-to-be-kidding","tag-goatmilk-raclette","tag-hidden-springs-creamery","tag-klondike-cheese-co","tag-marinated-fresh-mozzarella","tag-master-cheesemaker-program","tag-pavino","tag-sartori","tag-suzanne-fanning","tag-wisconsin","tag-wisconsin-cheese"],"acf":[],"yoast_head":"\nBest Cheeses: Wisconsin - culture: the word on cheese<\/title>\n<meta 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