Fromagination - Cheese

Ader Kase Reserve

Cow's milk award-winning German-style blue, boasts sweet and nutty flavors. A mellow, spreadable blue in the manner of Cambozola or Gorgonzola Dolce. Crafted at Seymour Dairy in Seymour, Wisconsin, by cheesemaker Mike Brennenstuhl.

Bid Eds

Big Eds

Cow's milk cheese, young and mild, full of flavor, with a buttery body. Great both for the first time tasters and aficionado. Crafted at Saxon Homestead Cremery, by the Klessig-Heimerl Family in Cleveland, Wisconsin.

Bleu Mont Bandaged Cheddar

Cow's Milk, English-style farmhouse cheddar, cloth-bound and cave-aged less than one year. Crafted by cheesemaker Willi Lehner, of Bleu Mont Dairy near Blue Mounds, Wisconsin. Paired with a lager or off-dry riesling (as per Wine Spectator’s recommendation), the cheese makes a wonderful addition to a salad course or even dessert.

Carr Valley-Casa Bolo Mellage

Carr Valley Casa Bolo Mellage

An American Original crafted from cow, sheep and goat's milk by Master Cheesemaker Sid Cook at Carr Valley Cheese. Handcrafted in balls and hand-dipped in wax.

Dante

Sheep's milk cheese crafted for the Wisconsin Sheep Dairy Cooperative by Master Cheesemaker Bob Wills in Plain, WIsconsin. Firm, pleasantly sheepy, buttery and nutty. Aged 6 months.

Dunbarton Blue

Cow's milk, American Original, combines the greatness of an English Cheddar with the bite and creaminess of a French Blue. Open air cured. Light blue veining. Crafted by cheesemaker Chris Roelli at Roelli Cheese near Shullsburg, Wisconsin.

Eagle Cave Reserve

Cow's milk, bandaged-cheddar -- the latest addtion to our cheese case. Eagle Cave Reserve is hand crafted in 6-pound truckles at Meister Cheese in Muscoda Wisconsin. Rich, nutty, earthy, buttery flavor.

Emmentaler

Cow's milk cheese based on the original Emmentaler from Switzerland. This version, made using a traditional copper kettle, is produced by Master Cheesemaker Bruce Workman in Monticello, Wisconsin, using grass-fed milk from Edelweiss Graziers Cooperative. Punctuated by large, smooth holes, the interior paste is a pale, caramel color, becoming darker towards the rind.

Grand Cru Gruyere

Cow's milk cheese cured over four months for quality and versatility, smooth and mellow with light floral notes, melts easily, a cook's best friend. Crafted by Emmi-Roth Kase USA in Monroe, Wisconsin.

Hook’s Cheddar Flight

Hook’s 10-Year Cheddar

Hook's 10-Year Cheddar

Cow's milk, firm, traditional orange Wisconsin Cheddar, aged 10 years. Dense, crumbly with beefy, sharp flavor. Crunchy lactate graanules develop with age. Crafted by cheesemakers Tony and Julie Hook in Mineral Point, Wisconsin.

Hook’s 12-Year Cheddar

Hook's 12-Year Cheddar

Cow's milk, firm, traditional orange Wisconsin Cheddar, aged 12 years. Crumbly with sharp flavor, caramel tones and natural crunchy lactate granules. Crafted by cheesemakers Tony and Julie Hook in Mineral Point , Wisconsin.

Hook’s 5-Year Cheddar

Hook's 5-Year Cheddar

Cow's milk, firm, traditional orange Wisconsin Cheddar, aged five years. Dense and crumbly. Crafted by cheesemakers Tony and Julie Hook in Mineral Point, Wisconsin.

Marieke Aged Gouda

Cow's milk, traditional farmstead Gouda aged two years on wooden planks in central Wisconsin by Dutch cheesemaker Marieke Penterman. Believe it not, this cheese is all American--though we never would have guessed that it didn't come from the Netherlands. Aged nine months and just as sweet, nutty, and firm as its Dutch counterpart.

Marieke Foenegreek Gouda

Cow's milk, smooth, creamy farmstead Gouda with a slightly sweet, nutty flavor from natural Foenegreek seeds. Made by Dutch cheesemaker Marieke Penterman at Holland's Family Farm near Thorp, Wisconsin. Aged 2-4 months.

Marieke Gouda

Cow's milk, traditional farmstead Gouda made by Dutch cheesemaker Marieke Penterman. Sweet caramelized flavor. Aged 4 to 6 months. Smooth, mild and creamy. The aging gives it just the right bit of bite.

Mobay

Master Cheesemaker Sid Cook's whimsically delicious take on the famous French cheese, Morbier. Features a layer of sheep milk cheese and a layer of goat milk cheese separated by a layer of grape vine ash. Both delicate and rustic. Taste each layer separately and then together for three different flavor profiles in one great cheese.

Mona

Blend of cow's milk and sheep's milk. Semi-firm, aged at least six months, made for the Wisconsin Sheep Dairy Cooperative by Master Cheesemaker Bob Wills at Cedar Grove Cheese in Plain.

Ocooch Mountain

Sheep's milk cheese, washed rind, raw-milk farmstead cheese crafted by Cheesemaker Brenda Jensen at Hidden Springs Creamery near Westby, Wisconsin. Sweet, crumbly. Aged 3-4 months, the natural rind promotes an intense flavor and a firm, tight texture with tiny eyes. Slightly granular on the pallet with a nutty flavor that lingers.

Pleasant Ridge Reserve

Cow's milk cheese, aged 9-12 months and crafted on the farm at Uplands Cheese near Dodgeville, Wisconsin. Made from seasonal milk only when cows are grazing on fresh grass. Winning Best in Show at the American Cheese Society's annual competition in 2001, 2005 and 2010, Pleasant Ridge Reserve continues to delight and surprise all who are lucky enough to sample it.

Pleasant Ridge Reserve-Extra- Aged

Cow's milk cheese, aged 18-24 months, this beauty is our top-selling cheese. Crafted seasonally on the farm by cheesemaker Andy Hatch at Uplands Cheese near Dodgeville, Wisconsin. Rich and hearty with complex layers of caramel and an intriguing tart fruitiness. Winning Best in Show at the American Cheese Society's annual competition in 2001, 2005 and 2010, Pleasant Ridge Reserve continues to delight and surprise all who are lucky enough to sample it.

Reserve Bleu Mont Bandaged Cheddar

Cow's milk, English-style farmhouse cheddar, cloth-bound and cave-aged. Bold flavor. Aged 2 years. Crafted by cheesemaker Willi Lehner and aged in his self-built, underground cave near Blue Mounds, Wisconsin. Almost candy-like sweetness, smooth texture and a nuttiness that comes off very cleanly.

Roth Kase Gran Queso

Cow's milk Manchego with yellow-ivory paste and red basket-weave rind. Slightly sweet, with extra sharp tang. Crafted by Emmi-Roth Kase USA in Monroe, Wisconsin. Three-time American Cheese Society Best in Class winner and two-time World Cheese Gold Medalist. Semi-firm, sharp nutty bite and lingering sweet finish.

Saxon Evalon

Evalon

Cow's milk, raw-milk goat Gouda, made at Saxon Creamery from the milk of the La Clare farm goat herd. Supple, smooth, sweet, aged over 70 days.

Saxony

Cow's milk, raw-milk cheese made at Saxon Creamery near Cleveland, Wisconsin, from the milk of the Klessig-Heimerl dairy cow herd. Nutty flavor and supple-body, as comfortable in the kitchen as it is on the table.