Top Five Wisconsin Cheesemakers to Visit - Cheese Course

by Max Shrem, Posted May 18th 2010 @ 3:00PM

There's no question that Wisconsin is a dairy state. From the opening of its first cottage-cheese factory in 1841 to being the first state, in 1921, to rank its cheese based on quality, Wisconsin plays a historical role in America's perception of dairy. And, that's why we're kicking off our series on cheese states to visit with Wisconsin. After all, one of the best ways to view American dairies is to head directly to the state where much of today's American cheese culture began.

The best way to approach Wisconsin cheese is to visit a few of the state's many different farms, to learn their techniques firsthand, and to meet the cheesemakers themselves. The Wisconsin Milk Marketing Board (WMMB) just created a user-friendly list of that state's cheesemakers and cheese shops. We've highlighted our top five must-see cheesemakers based on their ingenuity, their use of Wisconsin land and the overall quality of their cheese.

Chalet Cheese Cooperative, Monroe, Wis.
For those who love stinky washed-rind cheeses, such as Epoisses, and for those who appreciate late 19th-century eclectic architecture, a trip to Monroe is mandatory. In this historic city, Myron Olson recently resumed the production of Liederkranz, an American version of the unctuous and funky smelling German cheese Limburger, after a 25-year hiatus. Monroe is also home to the largest concentration of Wisconsin Master Cheesemakers in the state.

Uplands Cheese Company, Dodgeville, Wis.
Located in southwest Wisconsin, this farm is the perfect place to witness the relationship between the state's prairies – the soil – and its cheese. The two families that run the farm (Mike and Carol Gingrich and Dan and Jeanne Patenaude) allow their cows to feed on 300 acres of natural green pasture. Apart from the fields, one of the highlights is seeing how the wheels of their famous Pleasant Ridge Reserve are carefully aged.

Crave Brothers, Waterloo, Wis.
The Crave Brothers are focused on conservation and sustainability. Their cheesemaking operation involves feeding the cows from the land in order to produce the high-quality milk that is used to make their assortment of cheeses, ranging from mozzarella and mascarpone to their French-inspired washed-rind cheeses. In addition to cheesemaking, the brothers are on the cutting edge of reusable energy. From the methane produced from composting manure, they generate enough energy to power more than 100 homes in their area.

Saxon Homestead Creamery, Cleveland, Wis.
This is the perfect cheese stop for those vacationing near the shores of Lake Michigan. Like the Crave Brothers, this family-run cheese plant produces a variety of raw-milk cheeses, most of which have a firm texture and a delicious nutty taste. "Saxon produces cheese on their fifth-generation farm," says Marlena Deutsch from the WMMB. "The herd grazes on their pasture; and so, they make cheese that reflects the different seasons reflected in the herd's diet."

Widmer's Cheese Cellars, Theresa, Wis.
To those families traveling with young children, make sure to add this cheese destination to your itinerary. An observation window gives people a behind-the-scenes view of Joe Widmer, Wisconsin Master Cheesemaker, producing his award-winning cheddar and Colby. Also, the factory tour allows viewers to meet Widmer in person and to discuss his passion for cheesemaking. Make sure to call ahead of time to schedule a guided group tour.

Filed Under: Cheese Course
Tags: cheese course, cheesemakers, wisconsin cheese, WisconsinCheese

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Reader comments (Page 1 of 1)

5-19-2010 @11:32AM EveningChef said... Love this post. Very nice. Also check out http://WisconsinCheeseTalk.com/ for more Wisconsin Cheese information.
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