SUDS CITY CHEESE & STUFF

AGE DATED & GUARANTEED: MARCH 1, 2008

New Sheboygan company will link cheesemakers

Christopher and Julie Gentine announced the creation of the Artisan Cheese Exchange, an export management and trading company linking specialty cheesemakers in the United States with trading partners in key overseas markets.
The new Sheboygan-based company will act as a bridge between cheesemakers in the United States and customers across the globe, providing supply chain services, and sales and marketing strategies to ensure international consumers the freshest, most consistent American artisan cheeses available.
"Cheesemakers in the Midwest, New England, the Pacific Northwest, California and throughout the United States have demonstrated a renewed passion for their craft in recent years, winning awards for their top quality artisan, organic, specialty and farmstead cheeses," said Christopher Gentine, the company's owner and president. "At the same time, cheese has become a favorite on menus in Europe, Asia, South America and other locations worldwide. We believe it's time for these American originals and their cheesemakers to be recognized in the thriving international marketplace."
The Artisan Cheese Exchange has already established relationships with some of the country's most respected artisan cheesemakers, Gentine said, and several trade missions have been made to introduce their cheeses to the international marketplace.
The Gentine family name has been synonymous with top quality cheese for three generations, as Gentine's grandfather founded Sargento Foods in Sheboygan.
Additional information about the Artisan Cheese Exchange is available on the company's Web site, www.cheese-exchange.com.

Wisconsin Artisanal Cheese

The Wisconsin Dairy Artisan Network assists current and future Wisconsin dairy food artisans through education, promotion of the craft and regulatory advocacy. The network is composed of dairy artisans and farmstead producers with support from industry organizations.

ARTISAN (or ARTISANAL) CHEESE
– the word “artisan” or “artisanal” implies that a cheese is produced primarily by hand, in small batches, with particular attention paid to the tradition of the cheesemaker’s art, and thus using as little mechanization as possible in the production of the cheese. Artisan, or artisanal, cheeses may be made from all types of milk and may include various flavorings.

FARMSTEAD CHEESE
– in order for a cheese to be classified as “farmstead,” as defined by the American Cheese Society, the cheese must be made with milk from the farmer’s own herd, or flock, on the farm where the animals are raised. Milk used in the production of farmstead cheeses may not be obtained from any outside source. Farmstead cheeses may be made from all types of milk and may include various flavorings.

This is an exciting time for Wisconsin’s dairy community, as increased consumer demand, industry research and government funding are supporting a resurgence in artisan and farmstead dairy producers.

LOVE TREE FARMSTEAD
We believe in fresh-air aging, pollens, molds, humidity," says Mary Falk, describing her philosophy of cheese, as quoted by Marian Burros in The New York Times (10/4/06). She's talking about why her cheeses, as aged at the Love Tree Farmstead in Grantsburg, Wisconsin, are aged "in caves dug into a hillside." She continues: " ... We've positioned our cave so that it is surrounded by a wildlife refuge ... We wanted something that worked on the natural rhythm of the area. We took the microflora from what was there; we get humidity from the springs." Mary and her husband, David, say this approach is "the only way to produce deeply flavored, nuanced, natural-rind tommes and wheels like those of European cheesemakers."

In other words, unlike most other cheeses, which do their aging "wrapped in Cryovac or sealed in wax," the Falks enrobe their cheeses in mold. Jeff Roberts of the Vermont Institute for Artisan Cheese, believes that "microfloa -- bacteria, yeast, molds -- " is the way to go. "The microflora interacts with the cheese; the cheese obtains a certain level of quality and so does the microflora." Or, as Mary Falk puts it, the mold is "a miniature flower garden, with the flowers sucking air into the cheese and pulling out the gas" with "every little mold having its own flavor profile." Mary admits that some people get pretty "freaked out when they see my cheese with the mold on it." Little do they know that her moldy cheese is carefully cultivated, "coddled like newborns," in fact -- washed, brushed, patted and turned as needed to manage the molds just so.
Mary and David Falk have about 200 sheep. They milk half of them, and make about two dozen cheeses twice a week.
David Falk built the aging cave. It's a concrete silo, built into a hillside. Inside, it's dark and cool. The room is filled with nearly 1,000 cheeses, resting on cedar planks. Mary Falk says she's fallen in love with the different molds that grow on the rinds of the cheese.

"We've got a gold mold, there's a mauve-colored mold, a blue mold -- violet, there's a gray, there's a soft green," she says, stroking a cheese. "So each one of those little molds adds a hint of flavor and complexity to the cheese."
The Falks have been breeding sheep and making cheese for 18 years. They used to sell their Love Tree cheeses to restaurants in New York and San Francisco. But after the terrorist attacks three years ago, the orders dropped off suddenly, and the Falks started selling at the farmer's market in St. Paul.
Now, they don't have enough cheese to satisfy their retail customers, as well as supply restaurants and cheese shops.
Mary Falk has tried several ways of boosting her production. She tried buying sheep milk from other farmers, but it didn't taste the same as the milk produced by her own flock. So she tried to recruit farmers to buy some of her sheep and sell her the milk. A couple of neighbors tried it, but quit after awhile.
Her latest idea is what she calls the Love Tree Farm extended label program.

"What Love Tree is known for is our grass-based milk, our own organic standards, high quality food, and flavor," she says. "And if somebody is making a high quality cheese on their farm, and doing it off grass-based milk, we are willing to put that into our market for them. We would age the cheese here. And to get them started in marketing, we would put the Lovetree label on their cheese, like, 'Love Tree introducing Johnny Smith.'"
Falk says it would give customers a chance to learn about new cheeses from a name they trust, and it would give new farmers access to an established market.
"It's really a head trip to see semis pull up in the woods to get cheese," says Mary. "It's like from 'The Twilight Zone.'"

(c) 2006 Cool News www.reveries.com & Minnesota Public Radio,...

EDELWEISS CREAMERY
For a small cheese factory, Bruce Workman’s Edelweiss Creamery in Monticello has accomplished something remarkable; he has reintroduced to Wisconsin’s Green County the lost art of classic big-wheel Swiss Emmentaler production. This cheese plant has been in the same location since 1873. “There use to be over 200 little cheese plants in this county, all producing authentic copper-kettle Swiss,” Workman says. “Over the years, as cheesemaking became industrialized and companies worked to reduce their labor costs, it was abandoned. I set out to bring it back.”

Edelweiss Creamery currently has a staff of ten, four of which are Wisconsin Licensed Cheesemakers. This includes Bruce who is a Wisconsin Master Cheese maker. The small artisan cheese factory also produces Havarti, Butterkäse, Muenster, Gouda, Lacy Swiss, and of course Emmentaler, the star attraction. The Emmentaler Wheels average 180 pounds each.
This mighty little plant started as a dream. But dreams don’t just happen, they’re made. “In between the time we bought the facility and made our first vat of cheese, we replaced all the floors, the drains, the electric and plumbing, steam lines, every piece of equipment — everything,” Workman says. “We had to put a silo vestibule area so we could store milk and whey. And because my primary goal is to make this wonderful old world Emmentaler, I imported an entire Swiss cheese plant, including a traditional copper-lined kettle from Switzerland.”

The copper, says Workman, is critical for producing real Swiss cheese. “As the milk and curds are stirred in the vat, the copper causes a reaction that ultimately results in the desired rich, nutty flavor of the cheese.” Once the curds are pressed and removed from the giant round forms, Workman and his staff hand-wash them and turn them twice each week with a salt water solution for two months. During this time, the rind develops and the characteristic interior eyes begin to form.

“The eyes on traditional copper-kettle Emmentaler are big,” Workman says. “They should be about the size of a quarter. What most people know today about Swiss cheese has eyes only about the size of a nickel.”

All of his milk for this cheese is sourced from a single farm a quarter mile from Edelweiss Creamery, Workman doesn’t pool milk from multiple farms. “As such, I know how the animals are cared for, what they eat, and that all of my milk is rBGH-free. I’m confident that it’s the highest quality I can get, and, as such, my Emmentaler is made with raw milk and that’s another important factor in it’s ultimate flavor and quality. After all, any great cheese has to start with great milk, Workman says.”

The Emmentaler equipment was purchased from Switzerland. This included a copper vat, made in 1988, which has the capacity to hold enough milk to produce four Emmentaler Wheels at one time.

The press is quite unique. It was made in 1999. It removes the time involved in returning back to the plant during all hours of the day to turn the cheese. We have the ability to make any changes required during the pressing of the Emmentaler.

Edelweiss Creamery is a state of the art little cheese factory. We have incorporated advanced technologies which enables us to focus on the cheese production. (Computer controlled pasteurization, separation and CIP systems). The majority of the manufacturing equipment was purchased from local cheese factories. As the other factories have grown, the equipment was too small. This helped in reducing the overhead at start-up. “We have two 12,000 lbs. open vats and one 15,000 lbs. open vat along with the copper kettle. With this type of equipment we are able to manufacture small amounts of cheese to meet our customers’ needs,” Workman says.

Recently Workman partnered with three farm families to form a new cooperative, Edelweiss Graziers Cooperative. The co-op and Bruce will combine their talents to craft specialty grass based cheeses from the milk of their rotationally-grazed dairy herds. Two additional silos were added to accommodate the extra milk. New cheese forms have been imported from Holland and new presses have been added. “The future is looking brighter everyday.” Workman exclaims, “I am excited for the opportunity to expand my skills as a Wisconsin Master Cheesemaker.”

WISCONSIN ARTISANAL CHEESE PRODUCERS

Antigo Cheese Company
Since Antigo Cheese was bought by employees in 1993, it has become well-known for the skill and care it brings to cheesemaking, winning awards for their superior Italian cheeses.

Stravecchio Parmesan -- is made under the supervision of a Wisconsin Master Cheesemaker and is specially aged for 20 months to give it a creamy, sweet, nutty flavor. It has been recognized as one of the top 10 American-made artisan cheeses.

201 Morse Street
Antigo, WI 54409
Phone: 715-623-2301
Website: www.antigocheese.com

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Bass Lake Cheese Factory
Bass Lake specializes in handmade artisan cheeses made from cow’s, goat’s and sheep’s milk. All the cheeses at Bass Lake are handmade by five-time Certified Master Cheesemaker Scott Erickson in one of Wisconsin’s oldest and smallest cheese plants (established in 1918).

Butter Jack with Cinnamon -- a creamy, melt-in-your-mouth cheese with a hint of cinnamon, excellent with pears or apples.
Juusto Leipa -- a Finnish baked, slightly squeaky cheese with a buttery flavor.
Merlot Cheddar -- an award-winning Cheddar blended with fine Merlot wine.
Muenster del Ray -- an award-winning, creamy, Old World Muenster formed in a basket.
Country Chevre -- an original slow made award-winning, mild goat cheese.
Canasta Pardo -- a rich and creamy award-winning sheep’s milk cheese, formed in a basket and hand-rubbed with cinnamon.

Julie Erickson
598 Valley View Trail
Somerset, WI 54025
Phone: 800-368-2437
Website: www.blcheese.com

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BelGioioso Cheese
Since its founder Errico Auricchio brought his Italian cheesemaking traditions to Denmark, Wisconsin, the company has won the titles of “World’s Best Provolone” and “World’s Best Parmesan.”

Aged Provolone -- aged for 5 to 12 months for full to sharp flavor and rates “World’s Best.”
American Grana -- a special reserve Parmesan aged for more than 14 months.
Italico -- a soft, surface-ripened cream-colored cheese that’s hand-salted during aging.
Mantache -- a handcrafted whole-milk Provolone wrapped around sweet cream butter.
CreamyGorg -- aged 90 days, this soft blue-green veined cheese has a full earthy flavor.

Francesca Elfner
5810 County Road NN
Denmark, WI 54208
Phone: 920-863-2123
Website: www.belgioioso.com

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Bleu Mont Dairy
Bleu Mont Dairy is located on beautiful rolling hills near Blue Mounds. Cheesemaker Willi Lehner learned the craft from his father, who mastered the art of cheesemaking in Switzerland. Willi is adding his own original cheeses to his repertoire & has started to develop a line of original artisan cheeses. In 2003, Willi built a straw bale "cave" that includes an aging room lined with cedar boards. The thick straw walls of the cave help Willi control its humidity and temperature, critical components of aging.

Bandaged Cheddar -- Willi bandages his 10 pound wheels of uncolored cheddar cheese, spritzes them with a combination of previous rinds and clean water and ages them in his cave on special spruce boards that are sanitized after each use. This cheese has a cleaner, more open feel than many other cheddars, and its taste offers buttery nuttiness and a very clean finish.
Earth-Schmier Cheeses – terra-washed rind cheeses, available seasonally and in limited availability.

Willi Lehner
Blue Mounds, Wisconsin
(608) 767-2875
email: bleumont@tds.net
Website: www.cheeseforager.com/bleumont

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Blue Marble Family Farm
Blue Marble Family Farm has been in the Kirch family since 1972, and their family has maintained a commitment to quality and sustainability to the land and their community for over 30 years. Their herd of 75 cows is raised on pasture, and produces high quality, flavorful milk that reaches consumers in its purest form: fresh, unhomogenized and in glass bottles.

Creamline Bottled Milk -- fresh milk straight from the farm to your door, comes in skim, 2%, whole and heavy cream.

Nick Kirch
7571 Kirch Road
Barneveld, WI 53507
Phone: 608-924-2721
Website: www.bluemarblefamilyfarm.com

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Braun Suisse Käse
Braun Suisse Käse cheeses are made exclusively from the prized milk of Brown Swiss dairy cows which ensures silky-soft texture and a premium, buttery flavor. The cheeses are made by cheesemaker Silvan Blum at the Chalet Cheese Co-op.

Baby Swiss -- received 2nd Place at the 2004 World Dairy Expo Judging
Aged Cheddar -- received 3rd Place at the International Cheese Championship in 2004

Barb Kummerfeldt - Steve Wisdom
Hoch Enterprises, Inc.
554 First St., P.O. Box 974
New Glarus, WI 53574
Phone: 800-624-1675

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Brunkow Cheese of Wisconsin
Brunkow Cheese has been making cheeses since 1899 and today is a cooperative with about 30 southwestern Wisconsin dairy farmers. From cows that graze on the lush pastures in “The Driftless Region,” producing a milk flavor that can’t be replicated anywhere else, Brunkow Cheese is able to make cheese that reflects that unique geography and climate of their surroundings.

Morel Mushroom with Onion and Chive -- a Monterey Jack-based cheese
Heritage Cheddar -- aged a minimum of 10 years
White Cheddar -- an Old World Cheddar made with raw milk

Bruun-Juusto -- a traditional Finnish-style cheese that is baked and has a squeak.
English inspired line of artisan cheeses – contact Brunkow Cheese for availability

Mary Geissbuhler
17975 County Hwy F
Darlington, WI 53530
Phone: 800-338-3773
Website: http://www.pcmli.com/cw_bk.htm

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Butler Farms
Butler Farms is the first licensed Grade A sheep dairy in the United States. They produce several farmstead cheeses, both 100% sheep’s milk products as well as blends of sheep and cow milk.

Camembert -- made from sheep milk and cow cream with a light mold rind and rich, creamy texture.
Aged Tomme -- a sheep’s milk cheese with a white mold rind
Fresh Brebis -- a mild sheep’s milk cheese with a creamy spreadability, similar to goat chevre
Feta – a fresh, Bulgarian-style feta made with sheep’s milk.

Janet Butler
W13184 Sjuggerud Road
Whitehall, WI 54773
Phone: 715-983-2285
Email: butr@triwest.net

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CC’s Jersey Crème Yogurt
This award-winning all-natural yogurt is made right on the farm in a state-of-the-art mini-dairy processing plant. Yogurt is made fresh from the farm’s pasteurized Jersey cow milk. The family uses sustainable agricultural practices that are designed to keep their Jersey cows and land healthy.

Whole-milk yogurt -- available in the following flavors: black cherry crème, blueberry crème, peach crème, raspberry crème, strawberry crème, vanilla crème and simply crème.
Naturally Light (lowfat) yogurt -- available in the following flavors: black cherry crème, cranraspberry crème, raspberry crème, vanilla crème and simply crème.

Michelle Wieghart
N7082 330th Street
Spring Valley, WI 54767
Phone: 715-778-5044
Website: www.jerseycreme.com

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Capri Organic Goat Cheese
Capri cheeses are handcrafted at a small organic family farm, where a herd of registered Nubian goats receive superior care and organically-raised grains and hay.

Fresh-French Goat Feta, Sharp-Greek Goat Feta and Aged-Bulgarian Goat Feta Aged Goat Govarti -- a raw milk cheese, available with both a surface-cured rind or as an American traditional
Goat Cheese Spreads -- are available year-round in flavors such as: tomato basil, black olive, chili garlic, and dill garlic; Feta Pesto Spread is available during summer months.

Felix Thalhammer
P.O. Box 102
Blue River, WI 53518
Phone: 608-536-3636

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Caprine Supreme
This family farm, located in the heart of Wisconsin’s dairy country, is perfectly suited to pasture a herd of 400 Saanen and Alpine dairy goats. The family uses fresh, nutritious, Grade A milk from its goat herd to create a unique, all-natural, creamy yogurt, crafted in the old-fashioned way with live, active cultures.

Goat Milk Yogurt -- flavors include vanilla, blueberry, black cherry, peach, strawberry and plain.

Todd Jaskolski
W5646 Highway 54
Black Creek, WI 54106
Phone: 920-984-3388
Email: caprinesupreme@yahoo.com

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Carr Valley Cheese
The Carr Valley Cheese Factory continues a century-old family tradition. Sid, the fourth generation family owner, was raised in the plant, made his first solo vat of cheese at age ten and got his cheesemaker's license at 16. Carr Valley produces more than 50 different cheeses, including many signature varieties.

Fontina -- A soft white cheese with great meltability and flexability. Great on pizza, fondue, soup or to eat. Sid Cook is a certified Master Cheesemaker for Fontina.

Emmentaler -- A Swiss-inspired cheese with a clean piquant taste, perfect for fondue.
Gran Canaria -- 2004 American Cheese Society Conference, Best in Show winner
Cave Aged Cheddar -- Reminiscent of farmhouse Cheddars produced 100 years ago.
Virgin Pine Native Blue -- a blue-veined cheese that’s also cave-aged
Benedictine -- An American Original, blend of sheep, goat and cow milks

Carr Valley Cheese Company, Inc.
La Valle, Wisconsin
Phone: 608-986-2781
Website: www.carrvalleycheese.com

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Castle Rock Organic Dairy
Castle Rock Organic Dairy is a family farmstead Grade A dairy, certified organic and devoted to providing their community with the highest quality dairy and other food products. They have a 100-cow organic herd raised on pasture.

Organic, Creamline Milk -- whole, 2% and skim milk in glass bottles
Handcrafted Ice Cream -- vanilla, sweet cream, molasses chocolate chip and seasonal varieties like blueberry and pumpkin spice.

Carla Kostka
S13240 Young Road
Osseo, WI 54758
Phone: 715-597-0085

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Cedar Grove Cheese
Cedar Grove Cheese, founded in 1878, buys local, sustainably produced milk and processes it into several styles of delicious cheeses. The cheesemakers at Cedar Grove Cheese make over 3.5 million pounds of cheese per year – without artificial growth hormones, animal enzymes or genetically modified ingredients.

Får-ko -- A semi-soft, mixed milk cheese, this creamy, Danish-style cheese has a wonderfully soft, buttery flavor that’s distinctive thanks to the blending of cow’s milk with rich, flavorful sheep’s milk.
Prairie Premium – A line of cheeses made from pasture-grazed milk.

Bob Wills
E5904 Mill Road
Plain, Wisconsin 53577
800-200-6020
Website: www.cedargrovecheese.com

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Chalet Cheese Cooperative
Chalet Cheese is a Green County, Wisconsin farmer-owned co-op, founded in 1885. After many years of working together, Chalet Cheese acquired the Deppeler Cheese Factory in 2004. With the common emphasis on top-quality cheese and true craftsmanship, both factories have won numerous world, state and local awards.

Baby Swiss and Swiss -- award-winning, full cream Swiss cheese
Brick -- first made in America by John Jossi, a Swiss immigrant, Brick cheese is a Wisconsin original. It is named for the bricks used to weight the curds during the cheesemaking process.
Muenster -- a milky white cheese with a burnt orange rind, Muenster is mild in every sense of the word. Smooth, slightly salty and buttery flavor.
Limburger -- Chalet is the only US producer of Limburger; pungent smelling surface-ripened cheese.

Myron Olson
N4858 Hwy N
Monroe, WI 53566
Phone: 608-325-4343

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Crave Brothers Farmstead Cheese
Crave Brothers Farmstead Cheese produces specialty farmstead cheeses right on the farm in Waterloo, Wisconsin using only the freshest milk from its family dairy farm. Crave Brothers Farmstead Cheese factory is integrated from crops to cows, milk to cheese. Through the dairy farm and the cheese factory, the Crave brothers look forward to sharing the story of modern dairying.

Les Frères -- A semi-soft washed rind cheese with an earthy, fruity flavor. It is slightly pressed and has a creamy, softer-than-Brie texture with a nutty aftertaste. Made from pasteurized cow's milk.
Mascarpone -- A creamy soft cheese made from the rich, sweet milk of the Craves own cows. It is made by hand using equipment developed just for making mascarpone.
Fresh Mozzarella -- A fresh cheese great for salads and appetizers. Serve it with fresh tomatoes, drizzle with olive oil and sprinkle with fresh basil. The cheese is packed in water to keep it fresh.

Crave Brothers Farmstead Cheese, LLC
Waterloo, Wisconsin
920-478-4887
Website: www.cravecheese.com

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Crystal Ball Farms
Crystal Ball Farms is a family-owned organic dairy farm producing products that are usually delivered the same day the cow produces the milk they are made from.

Organic, Cream-line milk -- non-homogenized available in glass bottles; white milk available as whole, 2% or skim in 1/2-gallon and quart glass bottles; chocolate milk available as whole in 1/2-gallon, quart and pint glass bottles
Half-and-Half -- non-homogenized (cream line) in quart and pint glass bottles
Butter -- hand-packed, certified organic

Troy DeRosier
527 State Road 35
Osceola, WI 54020
Phone: 715-294-4090

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Davis Farm
Davis Farm is a diversified farmstead and dairy. The Davis family, using traditional farm methods, achieves sustainable agriculture to market farm fresh milk, eggs and frozen beef from their on-farm store.

Cream-line milk -- non-homogenized milk available in glass bottles; white milk available as whole, 2% or skim.

John - Judy Davis
North 5026 County J
Kennan, WI 54537
Phone: 715-474-3454

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Decatur Dairy
Decatur Dairy is a cooperative owned by local dairy farmers and managed by a third-generation Wisconsin Master Cheesemaker.

Specialty Cheeses -- Muenster, Havarti, Brick and Farmers cheese.
Stettler’s Swiss -- unique lacy-eyed cheese with a mild, nutty flavor. Each batch is handcrafted and cured in Decatur’s own aging cellars.

Steve Stettler - Nicole Looze
W1668 Hwy F
Brodhead, WI 53520
Phone: 608-897-8661
Website: www.decaturdairy.com

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DreamFarm
Dreamfarm has the pleasure of milking goats morning and evening to create fresh cheese on its small family farm May through December. Artisan cheesemaker, Diana Murphy handcrafts Fresh Goat Cheese in a variety of styles and flavors.

Chevre -- plain, garlic, garlic dill, peppercorn, chive, Herbes de Provence and French Herb. Cheese is hand-dipped and hand-packed, giving it that creamy, farm fresh taste.

Diana Murphy
8877 Table Bluff Road
Cross Plains, WI 53528
Phone: 608-767-3442
Website: www.dreamfarm.biz

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Edelweiss Creamery
As North America’s only 180-pound Big Wheel Swiss production facility, this recently renovated cheese plant is returning to its roots and handcrafting Swiss using a traditional copper kettle from Switzerland. Milk is supplied from a single local dairy farm and carefully transported over the rolling hills of Green County to Edelweiss Town Hall Dairy where a Wisconsin Master Cheesemaker crafts several specialty cheeses.

Specialty Cheeses: Butterkase, Lacy Swiss, Havarti and Emmentaler.

Bruce Workman
Edelweiss Creamery
W6117 County C
Monticello, WI 53570
Phone: 608-938-4094

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Fantome Farm
Fantôme Farm sits high on a hill in southwest Wisconsin near Ridgeway and boasts a milk house and cheese factory built by Anne Topham, Judy Borrée, and the help of their friends. They chose to establish their farm near Madison with the vision of personally selling and educating their customers about their goat cheese at the Dane County Farmers’ Market. Staying close to the customer remains important to Fantôme Farm after 20 years of artisan cheesemaking.
Fresh Chevre -- An elite, handmade delicacy. Fresh milk from the farm's goats is first pasteurized, and then transformed to curd and whey by the addition of select bacterial cultures. Thyme logs are hand made and dusted with herbs, then allowed to age briefly in the farm's cave.

Anne Topham
Ridgeway, WI
(608) 924-1266
email: atopham@mhtc.net
Website: www.fantomefarm.com

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Gingerbread Jersey
This family operation makes a variety of classic and flavored cheeses from the milk of their Jersey and Holstein herd. Cattle are grazed on fresh pastures on the farm Carolyn’s grandfather homesteaded.

Specialty Cheeses -- Dutch Goudas, Cheese Curds, Colby, Cheddar and Flavored Monterey Jack

Carolyn and Virgil Schunk
1025 West Lincoln Street
Augusta, WI 54722
Phone: 715-667-5350

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Henning’s Cheese, Inc.
Famous for superior Wisconsin cheeses, Henning’s Cheese, Inc. debuts its award-winning Cheddar in 3-pound waxed gem style. This fourth generation family-owned Wisconsin cheese company has been creating superior Wisconsin cheeses for more than 90 years.

Cheddar -- artisan Cheddars, from fresh curds to 7-year Aged Cheddar

Kay Henning-Schmitz
20201 Ucker Point Road
Kiel, WI 53042
Phone: 920-894-3032
Website: www.henningscheese.com

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Hidden Springs Farmstead
Hidden Springs Farms crafts artisan sheep’s milk cheeses that are inspired by the landscape and lush pastures that their flock grazes on in western Wisconsin.

Fresh Brebis – a spreadable sheep’s milk cheese

Dean and Brenda Jensen
1597 Hanson Road
Westby, WI
Phone: 608-634-2521

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Hook’s Cheese Company
Tony and Julie formed Hook’s Cheese Company and began producing cheese in 1976. In 1982, their Colby won “Best of Class” in the World Cheese Championship. Julie Hook was, and still is, the only woman to win the World Championship. Hook's Cheese Company has received several other awards for its artisan cheeses: 1999-2002 Grand Champion Cheese for its blue cheese, and 2003 Grand Champion Cheese at the Iowa County Fair for its cheddar cheese.

Aged Cheddars -- Hook’s aged cheddars have a deep, rich cheddar flavor with a smooth, elegant finish. Unbelievably good, it belongs in the place of honor (last!) on your cheese course plate.
Original Blue and Blue Paradise -- In 1997 the Hooks began developing blue-veined cheeses. Original Blue is a tart sweet blue with an authentic taste and clean finish, and Blue Paradise is a rich tasting double-cream blue.

Tony and Julie Hook
320 Commerce Street
Mineral Point, WI 53565
Phone: 608-987-3259

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LoveTree Farmstead Cheese
Since its founding in 1986, LoveTree has won numerous awards, including being named Food Artisan of the Year by Bon Appétit/Food Network.

Trade Lake Cedar -- a robust raw sheep milk cheese aged on cedar boughs in a fresh air-aging cave.
Gabrielson Lake -- a sweet, buttery, made from the raw milk of a single Jersey herd.
The Holmes Series -- young, artisan sheep milk cheeses hand-ladled and gently pasteurized to preserve their fresh flavors.

Mary and David Falk
12413 County Road Z
Grantsburg, WI 54840
Phone: 715-488-2966
Website: www.lovetreefarmstead.com

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Maple Leaf Cheese Cooperative
Founded in 1910, the “small factory” tradition continues here with milk supplied by area dairy farms. The cooperative produces a wide variety of specialty cheeses under the scrutiny of a Wisconsin Master Cheesemaker.

Cranberry White Cheddar -- dried Wisconsin cranberries are double milled with an aged White Cheddar, then aged from six to ten months.
Yogurt Cheese -- a new specialty cheese that comes in a variety of flavors such as Fiesta Pepper, Tomato and Basil, Jalapeno and Classic Original.
True Bleu -- a blend of Blue cheese and award-winning Cheddar.

Jeff Wideman - Shirley Knox
N890 Twin Grove Road
Monroe, WI 53566
Phone: 608-934-1234

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Meister Cheese Company
Three generations ago, a small cheesemaking business began in the beautiful southwestern Wisconsin River Valley. Meister Cheese Company has grown because it still represents the ideals of its founder, Grandpa Meister, delivering the finest quality specialty cheeses.

Great Midwest -- a line of flavored Monterey Jacks. The signature flavor, Morel and Leek, is made with morel mushrooms locally grown, with each batch of curds hand-pressed into wheels.

Linda Hook
PO Box 68
Muscoda, WI 53573
Phone: 920-387-5740 Ext. 316

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Montchevre Betin
Established in 1988, the company offers goat cheeses containing no hormones, additives or preservatives.

Fresh Chevre Logs -- available in a variety of flavors, including Plain, Garlic and Herb & 4 Peppers, Cranberry/Cinnamon, and Lemon Zest.
Fresh Chevre Crottins -- fresh goat cheese available in same flavors as the logs.
Chabis -- award-winning fresh goat cheese
Goat Milk Brie -- Le Cabrie is covered with a white penicillium mold and softens as it ages.

Arnaud Solandt
336 South Penn St.
Belmont, WI 53510
Phone: 608-762-5878

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Mt. Sterling Cheese Cooperative
Mt. Sterling Cheese Cooperative is one of this country’s largest goat milk co-ops, producing award-winning cheeses and butter.

Raw Milk Mild Cheddar -- an international world championship cheese.
Pasteurized Cheddar -- sweet-tasting with a semi-soft body.
Fresh Jack Style -- award-winning mild goat cheese
Whey-Cream Goat Butter -- recommended for persons with intolerance for cow’s milk.

Ted van Tuyle - Ashley Huson - Lila Sime
505 Diagonal Street, PO Box 103
Mt. Sterling, WI 54645-0103
Phone: 608-734-3151

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Natural Valley Cheese
Natural Valley Cheese produces select specialty and artisan cheeses from the rolling hills of western Wisconsin. Master Cheesemaker Tom Torkelson works with local Amish dairy farmers to source the highest quality goat and cow milks, which he handcrafts into a variety of original cheeses.

Castle Rock Reserve -- A goat’s milk cheese carefully cave-aged with a full finish
Petenwell -- A select cave-aged cheese made from goat’s milk
Lemonweir Gold -- A goat’s milk cheese with a bright, lemony flavor and cave-aged
Twin Bluffs Select -- Cow’s milk cheese that has been cave-aged for full, earthy flavor
Lindina -- Aged brick, creamy and buttery with an earthiness that comes from being cave-aged. Comes in 4-5 lb wheels.
Plattdeutsch -- Pyramid-shaped, 100% goats milk cheese aged ~2 mths with a grape-ash covering

Tom Torkelson
110 Omaha St.
Hustler, WI 54637
Phone: 608-427-6907

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North Hendren Cooperative Dairy
Started in 1923, this cooperative of 35 dairy farmers from central Wisconsin have been making cheese, having started with Cheddars, Colby and Monterrey Jack more recently moving into specialty cheeses. Over the past few years, they have earned some of the most prestigious awards for cheesemaking quality. Before the awards, the coop members pride themselves and providing their cheesemaker with the highest quality milk.

Black River Blue -- A classic American blue. The texture is slightly softer than butter, a nice creamy backdrop for the bright blue flavor.
Black River Gorgonzola -- Rich, pungent and profoundly sweet. A treasure.

Linda Hook
3018 Hwy 145
Richfield, WI 53076
Phone: 800-782-0741
Website: www.dcicheeseco.com

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Organic Valley Family of Farms
This farmer-owned cooperative offers delicious, award-winning strictly certified organic foods, while protecting the animals and the land on which they are raised.

Organic Milks -- Whole, 2%, 1% and Skim; Buttermilk, Eggnog (seasonal), Chocolate, Lactose-Free
Organic Butter -- both European Cultured-style and Organic Sweet Cream
Organic Cottage Cheese, Sour Cream and Cream Cheese
Organic Cheeses -- including Raw Milk Cheddar, Pepper Jack, Colby, Feta, Ricotta and Blue Cheese Crumbles.

Eric Newman
One Organic Way
LaFarge, WI 54639
Phone: 608-625-2602
Website: www.organicvalley.coop

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Park Cheese Company
For more than 30 years, Park has been making fine Italian cheeses, using traditional Old World cheesemaking methods combined with the freshest milk and natural ingredients.

Casaro Aged Provolone -- recognized by Bon Appetit magazine as one of the top 10 American-made artisan cheeses. Its full flavor intensifies and sharpens with age, providing the delight of “Piccante” with every bite.

Eric Liebetrau
PO Box 1499
Fond du Lac, WI 54935
Phone: 920-923-8484
Website: www.parkcheese.com

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Roth Kase USA LTD
Over the past 14 years, Roth Kase USA Ltd has grown to become a leader in specialty cheese production. Its line of award-winning cheeses continues to grow, as does its reputation for excellence.

Grand Cru Gruyere Surchoix -- a handcrafted and award-winning washed-rind cheese that’s cellar cured for 12 months or more.
Buttermilk Blue -- a creamy blue cheese made from fresh raw milk and aged more than 60 days.
Vintage Van Gogh -- a full-cream Gouda with a smooth, golden body and caramelized flavor.
GranQueso -- a Roth Kase original with a distinctively sharp bite and a lingering sweet finish.

Kirsten Jaeckle
657 Second Street
Monroe, WI 53566
Phone: 608-328-2122
Website: www.rothkase.com

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Salemville Cheese Co-op
Salemville Cheese Co-op was founded in 1984 when 39 Amish patrons from 85 farm families began pooling their milk to make specialty cheese. Their cows are hand-milked twice daily from herds ranging in size from four to 25, and their cheese is nationally and internationally renowned for its quality, balance and flavor.

Salemville Amish Blue -- A very good, very balanced Blue cheese. Aged over 60 days.
Salemville Amish Gorgonzola -- This cheese gained international fame by winning “Best American-Made Blue Cheese” at the 2000 World Championship Cheese Contest. Aged over 90 days.

Linda Hook
3018 Hwy 145
Richfield, WI 53076
Phone: 800-782-0741
Website: www.dcicheeseco.com

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Sibby’s Ice Cream
It all started in 1856, when Grandpa Sebion purchased a fertile valley in western Wisconsin. Today, granddaughter Sibby makes simple, pure, Old World Sibby’s Premium Organic Ice Cream from all Certified Organic ingredients supplied from small local farmers, who have agreed to use no genetically engineered corn or chemicals on their cropland, as well as no antibiotics or rBGH on their cattle.

Organic Premium Ice -- available in chocolate, vanilla and strawberry

Sue Huber
S2987 Sebion Road
Westby, WI 54667
Phone: 608-634-3828
Website: www.sibbysfarm.com

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Specialty Cheese Company
This company makes more than 30 varieties of Indian, Hispanic and Middle Eastern cheeses, as well as award-winning Brick and Muenster.

Paneer -- an Indian cheese similar to pressed Ricotta
Chenna -- a crumbly moist form of Paneer
Koa -- an Indian cheese from concentrated milk mixed with butter
Queso Blanco con Frutas -- a cheese in which pieces of pineapple and mango gives a refreshing, sweet taste
Kenafa -- an unsalted, very fresh, soft cheese that melts very easily
Naboulsi -- a salty, fresh-brined cheese

Paul Scharfman
455 South River Street
Lowell, WI 53557
Phone: 920-927-3888
Website: www.specialcheese.com

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Springbrook Dairy
Springbrook Dairy is a diversified, organic farmstead and dairy. The DePies family uses organic farm methods, achieving sustainable agriculture to market farm fresh milk, eggs and vegetables to their local community in northern Wisconsin.

Cream-line milk -- non-homogenized milk available in glass bottles; white milk available as whole, 2% or skim

Theresa DePies
Springbrook, WI
Phone: 715-766-2610

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Sugar River Cheese Company
From the pastures of Southwest Wisconsin, Sugar River Cheese Company offers natural, handcrafted kosher and rBGH-free cheeses made with European traditions and local recipes. Fresh ingredients enhance the flavor of their signature cheeses.

Specialty Cheese Varieties -- White Cheddar with Chipotle, Monterey Jack with Roasted Garlic and Basil and Prairie Jack with Parsley and Chive

Mark Rosen
1342 Dartmouth Lane
Deerfield, IL 60015
Phone: 847-267-0595
Website: www.sugarrivercheese.com

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Sugar River Dairy
Sugar River Dairy is an artisan plant making yogurt from one local dairy farm, capturing the flavor of southwest Wisconsin and the Sugar River region.

Lowfat Yogurt -- a 1% lowfat yogurt with fruit on the bottom. Flavors include raspberry, blueberry, strawberry, peach, vanilla and plain.

Ron and Chris Paris
N7346 County Highway D
Albany, WI 53502
Phone: 608-938-1218

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Sunshine Farms
Sunshine Farms is the only Wisconsin source of Grade A bottled goat milk direct from one farm. Their bottled goat milk is available year-round.

Goat Milk -- whole milk, non-homogenized

Mike Watters
N8873 Currie Road
Portage, WI 53901
Phone: 715-526-1752

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Tetzner Dairy
Tetzner Dairy is a family farmstead fluid milk and ice cream operation with a rich heritage of farming in northern Wisconsin.

Tetzner Dairy Milk -- available in 1/2-gallon pouches in whole, 2% and skim.
Tetzner Dairy Ice Cream – available year-round in 1-, 2- and 5-quart containers. Flavors include vanilla, chocolate, chocolate mint, cherry nut, peppermint and French chocolate.

Phillip Tetzner
30455 Nevers Road
Washburn, WI 54891
Phone: 715-373-2330

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Uplands Cheese Company
Uplands Cheese Company began making cheese in 2000, although Mike and Carol Gingrich and Dan and Jeanne Patenaude have owned their dairy farm since 1994. Their artisanal cheese is 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. The resulting milk has varied and subtle flavors that are expressed in the delicate flavor profile of the cheese.
Pleasant Ridge Reserve -- An original cheese inspired by farmstead cheeses from the alpine provinces of southeastern France. The aging techniques used were originally developed in the Middle Ages when similar cheeses were aged in limestone caves and washed frequently with a brine solution.

Mike Gingrich
Dodgeville, Wisconsin
Phone: 608-935-5858
Website: www.uplandscheese.com

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Weber Dairy
Weber Dairyprocesses and packages farmstead fresh cow’s milk and eggnog from the Century Farm dairy herd.

Weber Farm Store Milk -- available in both white and chocolate in 1/2-gallon or 8-oz. pouches. White milk is available as whole, 2% reduced fat, 1% lowfat or skim. Chocolate is available as 2%.

Weber’s Farm Store Holiday Eggnog -- a farmstead reduced fat eggnog available in 1/2-gallon or 8-oz. pouches, during the holiday season.

Joellen Heiman
9706 County Road H
Marshfield, WI 54449
Phone: 715-384-5639

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Widmer’s Cheese Cellars
The Widmer family has operated the Cellars since 1922. Widmer’s carefully produces some of the finest Brick, Cheddar and authentic Colby cheeses in the world.

Foil-Aged Brick, both Mild and Aged -- handcrafted in small batches. The curd is moved by hand from the vat to cheese molds and each is hand-turned three times on the first day.
Cheddar -- ranges in age from mild up to 6 years old.

Joe Widmer
214 Henni Street, PO Box 127
Theresa, WI 53091
Phone:
Website: www.widmerscheese.com

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Wisconsin Sheep Dairy Cooperative
The Wisconsin Sheep Dairy Cooperative is the single largest source of high quality sheep milk in the United States, comprised of 15 members.

Dante -- an aged, 100% sheep milk cheese with a buttery, nutty flavor.
Mona -- an aged cheese made from a pleasing blend of sheep and cow milks, producing an appealing, robust flavor.

Yves Berger
N50768 Cty Road D
Strum, WI 54770
Phone: 715-695-3617
Website: www.sheepmilk.biz