Brick cheese is a Wisconsin original, developed by John Jossi in the late 1800’s as a drier, less pungent alternative to Limburger. The Wider’s have been making brick cheese the old school way for three generations; Joe Widmer still presses the cheese with the same bricks his grandfather used! Widmer’s Cheese Cellars also produces a mild, […]
This cheese imitates the soft, slightly tart cheeses made by Trappist monks in Europe. It has a similar overall balance as geuze making in a perfect compliment. This cheese has a thin paper and plastic wrapping that is best peeled or cut off. Aroma: low butter and milk, low pear and candied lemon, very low […]
Wisconsin has scores of great cheese producers, Hidden Springs is no exception. Brenda and Dean Jensen tend roughly 250 East Friesian and Lacaune sheep to make their range of cheeses. Their feta is 100% sheep milk, just like the Greek classic, and has a subtle depth that is at once simple and compelling. The brininess […]
Cheese curds are a Wisconsin delicacy. When making cheddar, the curds are repeatedly cut, stacked, pressed and recut. When curds are the final products, rather than forming blocks or wheels, the cheese is cut into bitesize pieces and tossed with salt. Many people clamor to obtain cheese curds that have never been refrigerated to enjoy the […]
Gjetost is a Norwegian variant of brown Scandinavian whey cheese – brunost. The product of slowly heating whey, cow milk + cream, and goat milk until it becomes brown, through the Maillard reaction, this cheese is busting with melanoidins; just like Aventinus! Ski Queen Gjetost can often be found at cheese shops, and even in […]