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The 10 Best Wisconsin Cheeses of 2015

It was a good year to live in Wisconsin. Our cheesemakers debuted new cheeses, won boatloads of awards, and did happy dances on stage. And because it’s almost time to say goodbye to 2015, I think we should pay tribute to the great cheeses that continue to put Wisconsin on the map. Here are my 10 favorites.

1. Cupola, Red Barn Family Farms

Exceptional cheese starts with exceptional milk. No one knows this better than the five dairy farmers who make up Red Barn Family Farms, founded by veterinarian Dr. Terry Homan and his spunky wife, Paula, back in the mid 2000s. Every dairy farmer adheres to the Red Barn Rules, resulting in exceptionally happy cows that give give exceptionally good milk. Cupola is the company’s signature cheese (their Heritage Weis 3-Year Cheddar is also one of my all-time favorites). Cupola is a white, hard, alpine style cheese crafted by U.S. Champion Cheesemaker Katie Hedrich Furhmann for Red Barn Family Farms. This is a limited-availability cheese so if you see it at your favorite specialty cheese counter, buy it immediately.

2.  Marieke Bacon Gouda, Holland’s Family Cheese

U.S. Champion Cheesemaker Marieke Penterman is known for making a variety of flavored goudas – mustard melange, cumin, foenegreek, insert another 10 flavors here, but she outdid herself this year with her new Bacon Gouda. Made on the Penterman family farm in Thorp, Wisconsin, this farmstead bacon gouda is chock full – and I mean freakin’ chock full – of bacon. As most of you know, I come from a long family line of folks who don’t eat a lot of cheese, and when I presented this cheese to my father on Christmas Eve (keep in mind he was recovering from the stomach flu), he took one bite and then kept eating. The whole thing. Because yeah, it’s that good.

3. Petit Nuage, Landmark Creamery

Newcomer Cheesemaker Anna Landmark and her business partner Anna Thomas Bates put Wisconsin on the map with this French-style button sheep’s milk cheese last year, and followed up this year with a shiny gold medal at the 2015 U.S. Championship Cheese Contest for their Petit Nuage. Available seasonally from February through October, each cheese is just one ounce in weight and less than two inches in diameter – a perfect single portion. I’ve seen the cheese paired with honey, ginger, a variety of preserves, and even black pepper, but seriously, it’s amazing alone and makes a lovely addition to a cheese board.

4.  Queso Oaxaca, Cesar’s Cheese

America’s best string cheese. Period. I could just stop here, but I have to gush a bit more because I find it amazing that cheesemaking duo Cesar and Heydi Luis still hand-stretch every single batch of this delightfully stringy, salty, addictive cheese. I compare this bright white cow’s milk cheese to a bag of potato chips. You can’t eat just one, and before you realize what’s happened, the entire package is gone. Popular with kids and adults alike, this is the one cheese that teenagers always, always expect me to have in my fridge, and when I don’t, inform me I have failed their cheese needs.

5. Pleasant Ridge Reserve, Uplands Cheese

Just when you think there’s nothing more that can be said about America’s most awarded artisan cheese, Cheesemaker Andy Hatch hits it out of the park with another stellar season of alpine-style greatness. Pleasant Ridge Reserve has been so good for so long, many of us take it for granted. But the current wheels for sale – aged about 15 months – are some of the best cheese I’ve ever tasted. If you haven’t had Pleasant Ridge in a while because you think it’s old news, it deserves another look. Simply put, this cheese never goes out of style.

6. Three-Year Cheddar, Hook’s Cheese

In a year when Tony and Julie Hook made national headlines with their 20-Year Cheddar (and then donated half of the proceeds – $40,000 to the Center for Dairy Research in Madison), their 3-Year Cheddar is still my favorite. When folks ask what cheese best describes Wisconsin, this is the cheese I put in their cart. Solid, sharp cheddar with a construction-orange hue that put Wisconsin cheddar on the map years ago. A true Wisconsin classic.

7. Dunbarton Blue, Roelli Cheese

Dunbarton is one of the few Wisconsin cheeses that can serve dual purposes on a cheese board: both Cheddar and Blue. That’s because this cellar-aged, natural-rinded cheddar sports a few deep veins of blue. It literally tastes like a cloth-bound cheddar until you hit a blue vein, and then the heavenly combination of rustic cheddar and blue mold meet for a new flavor all its own. Remember the commercials from the ’80s for Reese’s Peanut Butter Cups – where chocolate and peanut butter accidentally meet to make the perfect candy bar? The Wisconsin Milk Marketing Board should reenact that commercial for this cheese, because newly minted Master Cheesemaker Chris Roelli continues to strike gold with cheddar + blue = Dunbarton Blue.

8. Extra Aged Goat, Sartori

Master Cheesemaker Pam Hodgson releases this limited-edition cheese twice a year, usually in summer and then in time for the year-end holidays. Hand-crafted in small batches, the 22-pound wheels are aged a minimum of 10-months. If you like Sartori’s BellaVitano Gold, you’ll like this cheese, as it reminds me of the Gold, but without the Gold’s sweet fruity finish, and instead a deeper, tangier bite. Bright white, crumbly yet still sliceable, Sartori’s Extra Aged Goat is a perennial award winner on the world stage and is the perfect goat’s milk cheese to serve your friends who are under the impression they don’t like goat’s milk.

9. Roth’s Private Reserve, Roth Cheese

I swear to God this cheese keeps getting better every year. Made in traditional copper vats and aged in the Roth Cellars in Monroe, Private Reserve is released on flavor, not age. It’s always aged a minimum of six months, but the wheels this year have to be closer to one year. This is literally the best Gruyere cheese you will ever eat that does not have Gruyere in its name.

10. Jeffs’ Select, Maple Leaf Cheese & Caves of Faribault

There’s no easier way to class up a cheese board than with this aged cow’s milk gouda made by Master Cheesemaker Jeff Wideman at Maple Leaf Cheese in Monroe, and then aged by Cheesemaker Jeff Jirik at the Caves of Faribault in Minnesota. With its annatto-rubbed pumpkin-colored rind, this striking cheese sports a dark golden hue with deep caramel notes and tyrosene crystals the size of walnuts. Okay, well perhaps I’m exaggerating about that last part, but this cheese is so good that I can’t exaggerate its taste enough. Buy. It. Now.

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The Masters of Green County Cheese: Mustaches, Biceps & All

One tends to underestimate just how big a giant wheel of Emmentaler is until – if you’re like me – you try and fit one into the back of your car.

Bruce Workman, Master Cheesemaker at Edelweiss Creamery in Monticello, knows exactly how big – and how heavy – a “Big Wheel Swiss” is, and he’s smart enough to know a loading dock and two strong men are instrumental to transporting it from an aging warehouse into the trunk of a Honda Accord. That’s because he’s the only cheesemaker left in America crafting 180-pound wheels of Old World Emmentaler, and he’s got the biceps to prove it.

One photo shoot and a strained back later, I had a lot more respect for this jumbo cheese, and for the man who spends 14 hours a day making it in an original Swiss copper vat he imported from Europe. “There used to be 200 little cheese plants in Green 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’ve set out to bring it back.”

As one of 10 Master Cheesemakers who call Green County home, Workman is considered by many as one of the state’s most innovative cheese geniuses. He’s certified as a Master in nine – yes nine – different cheese varieties, and routinely wins national and international cheese contests with his Gouda, Havarti and Muenster. In a region where the number of dairy cows rival the number of people, Workman is one of the reasons Green County is considered Wisconsin’s epicenter of cheesemaking.

When you’re talking about the cheesemakers of Green County, three words immediately come to mind: innovation, craftsmanship and tradition. Cheesemaking goes back more than 150 years in this region of southwest Wisconsin, where Holstein and Brown Swiss cows eat grass sprouting from the region’s sweet soils and limestone-filtered water. In fact, grass in the Driftless Region of Wisconsin – home to Green County – is considered to be some of the best grass in the Midwest for cheesemaking. In what could easily pass for a Bud Lite commercial with Clydesdale horses frolicking in the background, the cheesemakers in Green County have a saying: “Have patience. In time, grass becomes milk, and milk becomes cheese. And if you’re lucky, it becomes Green County cheese.” This “cheesy” saying happens to be true: cheese made in Green County is routinely judged as some of America’s best.

Indeed, Green County is routinely touted as Wisconsin’s cheesemaking hub.  In fact, 100 years ago — in the days of metal milk cans, horse-drawn wagons and cheesemakers who could lift twice their own weight — this 585-square-mile region was home to a cheese plant on nearly every four-corner crossroads. Today, more than a dozen dairy processing plants, many still owned by farmer cooperatives and operated by third- and fourth-generation cheesemakers, continue to make up the backbone of America’s Dairyland, handcrafting award-winning cheese year after year.

Looking for the best of Green County cheeses? These plants offer retail outlets, often staffed by cheerful gray-haired ladies, who take a break from packaging to ring up your order with a pencil and paper.

Chalet Cheese Cooperative
At the only cheese plant in the nation still making Limburger – the stinky cheese that Americans love to hate – Master Cheesemakers Myron Olson and Jamie Fahrney also craft Baby Swiss, German Style Brick and Brick, all in open vats and by hand. Located near the middle of nowhere, use your GPS to find this historic cheese factory. Otherwise, like me, you may end up at the Monroe Municipal Airport wondering where you took a wrong turn. Address: N4858 Cty. N, Monroe. Hours: Monday – Friday, 7 a.m. – 3:30 p.m.; Saturday, 8 a.m. – 10 a.m.

Chula Vista Cheese Company
Master Cheesemaker Jim Meives and his team specialize in Hispanic cheeses, crafting more than 40,000 pounds of their signature “Chihuahua” cheese a day – a Hispanic melting cheese that tastes somewhere between mild cheddar and mozzarella. Address: 2923 Mayer Rd, Monroe. Hours: Monday – Friday, 8 a.m. – 3:30 p.m.

Decatur Dairy
Third generation cheesemaker Steve Stettler, a Master in Brick, Farmer’s, Havarti, Muenster and Swiss cheeses, makes some of the best specialty cheeses in Green County. His signature mustache and deep drawl characterize him as the cowboy cheesemaker of the Midwest. Address: W1668 Cty. F, Brodhead. Hours: Monday – Saturday, 9 a.m. – 5 p.m.

Emmi Roth Alp and Dell
Known for its cellar-aged Gruyere, Emmi Roth USA also makes Fontina, Havarti, Edam, Gouda, Raclette, Rofumo, and Butter Kase. The modern and spacious retail outlet links to a cheesemaking viewing hallway and timeline of the company’s history in the United States. Address: 627 2nd St, Monroe. Hours: Monday – Saturday 9 a.m. – 5 p.m; Sunday 10 a.m. – 4 p.m.

Maple Leaf Cheese
Master Cheesemakers Jeff Wideman and Paul Reigle make Edam, Gouda, Cheddar, Flavored Jacks, Queso Blanco, Cheddar Blue and Yogurt cheese. Address: W2616 Hwy. 11/81, Juda. Hours: Monday – Friday, 8 a.m. – 6 p.m.; Saturday 8 a.m. – 5 p.m.; Sunday, 10 a.m. – 4 p.m.

Silver-Lewis Cheese Cooperative
Just as close to the middle of nowhere as Chalet Cheese, Silver Lewis is worth the hunt. Owners Josh and Carla Erickson specialize in Brick, Muenster and Flavored Jacks, with the retail store located just steps outside the cheesemaking room. If you’re looking for a step back in cheesemaking time, rev up the DeLorean and head back to the future. Address: W3075 Cty. EE, Monticello. Hours: Monday – Friday, 6 a.m. – 1 p.m.; Saturday 7 a.m. – 11:30 am.

Of course, Green County also offers an amazing cheese festival and cheese museum.  Open from April thru October, the National Historic Cheesemaking Center offers a glimpse of cheesemaking in the late 1800’s and early 1900’s, when Monroe was the “Swiss Cheese Capital of the USA.” Also step inside the century old Imobersteg Cheese Factory which sat undiscovered for almost a century. The wooden one-room factory was moved to and restored on the National Historic Cheesemaking Center’s campus.
And, last but certainly not least, be sure and mark the dates of Sept. 14-16 on your calendar for Green County Cheese Days, home to one of the best parades, cheese tents and everything-possible-cheese-related festivals in the country. Only held once every two years, this celebration is worth trekking cross-country for. You’ll see all the Green County cheesemakers in their glory!