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We have searched the world to offer the perfect lineup of artisanal cheeses. This list shows
a representative sample of what we've got in store as of March 2008. Availibility
of cheeses can vary and it's possible we may have a great find in store that is not listed
here. Please call with questions or drop us an email
to find a specific cheese.
How to care for cheese »
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Avondale Truckle
From Darlington By Karl Geissbuhler and Greg Schulte, Fayette Creamery • Hard • Cloth-wrapped cheddar-style cheese Tall truckle-shaped wheel Raw milk Traditional rennet Natural rind & molds • Buttery, nutty and fruity Cellar aged 1-2 years. |
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Bandaged Cheddar
From Blue Mounds By Willi Lehner, Bleu Mont Dairy • Hard • Bandaged cheddar made in British farmhouse style Bound in cloth • Big flavor, good balance Cave-aged 18+ months. |
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Big Eds
From Cleveland By Klessig-Heimerl Family, Saxon Homestead Creamery • Firm • Partially skimmed, raw cows milk Clean rind Buttery body Aged 60+ days. |
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Brick, Aged
From Theresa By Joe Widmer, Widmer's Cheese Cellars • Soft • Traditional Wisconsin-style surface-ripened, washed rind brick Third-generation cheesemaker • Full-flavored, earthy and pungent Aged 3+ months. |
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Brun-Uusto
From Darlington By Karl Geissbuhler and Greg Schulte, Brunkow Cheese of Wisconsin • Semi-Firm • 'Bread cheese' is baked Crust is brown and caramelized Inspired by Finnish and Swedish Juustoleipa Best when warmed on a griddle before serving Top with honey or preserves; or try savory toppings Carmel & butter notes. |
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Buttermilk Blue
From Monroe By Roth Kδse • Firm • Raw milk cheese from predominantly Jersey cows Fruity and buttery; rich blue Aged 60+ days. |
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Cheddar, 10-year
From Mineral Point By Tony and Julie Hook, Hook's Cheese Company • Firm • Carefully selected for super-aging Dense and crumbly Complex, sharp cheddar flavor with caramel and crunchy calcium lactate granules Aged 10 years. |
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Cheddar, 5-year
From Mineral Point By Tony and Julie Hook, Hook's Cheese Company • Firm • Traditional, hand-crafted Wisconsin orange block-formed cheddar Cave-aged Pasteurized milk and vegetarian rennet Moist, sharp and full-flavored Aged 5 years. |
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Cheddar, Apple-Smoked
From La Valle By Sid Cook, Carr Valley Cheese • Hard • White cheddar smoked over apple wood Rind smeared with Hungarian paprika Aged 4-6 months. |
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Emmentaler
From Monticello By Bruce Workman, Edelweiss Creamery • Firm • Traditional Wisconsin Big Wheel Swiss from Green County Raw milk from two nearby dairies Made in a copper vat 180-lb wheels Flavor is sweet, nutty and sharp Aged 18-24 months. |
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Gouda
From Thorp By Marieke Penterman, Holland's Family Farm • Firm • Traditional farmstead gouda made by Dutch cheesemaker with Wisconsin cows milk Raw and pasteurized available Young and Aged Sweet caramelized flavor Natural and flavored varieties available: Cumin, Fenugreek, Onion and Garlic, Smoked. |
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Grand Cru Gruyθre Surchoix
From Monroe By Roth Kδse • Firm • Alpine Gruyere made with southern Wisconsin milk in a copper-lined vat Specially selected for extra aging Intense, nutty, caramel, dried fruit and spice flavors Aged 9+ months. |
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GranQueso
From Monroe By Roth Kδse • Firm • Inspired by Spanish Manchego Rind has reddish, basket-weave pattern Sharp with a sweet finish Aged 6+ months. |
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Green Fields
From Cleveland By Klessig-Heimerl Family, Saxon Homestead Creamery • Semi-Firm • Washed rind Whole, raw milk from cows at Saxon Farm Melts well Aged 60+ days. |
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Limburger
From Monroe By Myron Olson, Chalet Cheese Cooperative • Semi-Firm • Small blocks of surface-ripened cheese are washed several times with a 'smear'. Classic Wisconsin Limburger was once made in dozens of cheese factories in Wisconsin, but today this is the last Limburger maker in the U.S. Pungent nose, complex flavors and deep tradition in the state of Wisconsin Aged 2+ months. |
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Little Darling
From Darlington By Karl Geissbuhler and Greg Schulte , Fayette Creamery • Hard • Rustic farmhouse-style cheese Made with whole, pasteurized milk from nearby dairies Cellar aging on wooden boards produces natural rind Earthy and complex flavor created by wild molds Aged 3+ months. |
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Mascarpone
From Waterloo By George Crave, Crave Brothers Farmstead Cheese • Fresh • Made on the farm with fresh cream from the Crave Brothers cows Smooth, sweet, delicate and creamy. |
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Original Blue
From Mineral Point By Tony and Julie Hook, Hook's Cheese Company • Semi-Firm • Hooks first and best known blue-veined cheese Intense, sweet and sharp Aged 2+ months. |
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Petit Frθres
From Waterloo By George Crave, Crave Brothers Farmstead Cheese • Soft • Farmstead-produced washed rind cheese Curds are hand-ladled into cheese forms Cave-aged on-farm Pasteurized milk Earthy, creamy, meaty and mushroom flavors Aged 6+ weeks. |
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Pleasant Ridge Reserve
From Dodgeville By Mike Gingrich, Uplands Cheese Company • Hard • Handmade Alpine-style cheese Farmstead-produced in the Driftless Region Raw milk Only made when cows are grazing on pasture Nutty and subtle floral notes, caramel flavor comes with age Aged 4-9+ months and 24+ months. |
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Roth's Private Reserve
From Monroe By Roth Kδse • Firm • Alpine-style cheese Raw milk Vegetarian rennet Rind washed during aging Flavors nutty and buttery Aged 10+ months. |
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SarVecchio
From Plymouth By Sartori Foods • Hard • Wisconsin Original cheese inspired by Parmesan Dry with deep golden interior Pasteurized milk Pronounced caramel aroma Calcium lactate crystals Aged 24+ months. |
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Swiss, Aged
From Monroe By Silvan Blum, Chalet Cheese Cooperative • Semi-Firm • Classic Wisconsin wheel Swiss cheese Whole, pasteurized milk Moist, sweet and nutty Aged 1-2 years. |
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Bear, Smoky and Washed
From Blue River By Felix Thalhammer, Capri Cheesery • Semi-Firm • Muenster-style cheese Smoky Bear is apple wood smoked, has a tangy flavor. Washed Bear has a washed rind; dry texture, earthy and mild goaty flavor. |
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Chθvre au lait
From La Valle By Sid Cook, Carr Valley Cheese • Semi-Firm • Gouda-inspired goats milk cheese Sweet and nutty Goaty tang with clean finish. Aged 6+ months. |
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Cocoa Cardona
From La Valle By Sid Cook, Carr Valley Cheese • Semi-Firm • Young goat's milk Gouda Rind rubbed with cocoa powder and pepper Subtle nutty flavor, slightly tangy, balanced by cocoa finish Aged 6-9 months. |
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Feta, French
From Blue River By Felix Thalhammer, Capri Cheesery • Soft • Mild feta Pasteurized milk Mild, salty, fresh and mellow Aged 3+ months. |
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St Pauline
From Blue River By Felix Thalhammer, Capri Cheesery • Firm • Raw milk American Original cross inspired by Gouda and Havarti Made in small batches Cured on cedar boards Aged 3+ months. |
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Black Sheep Truffle
From LaValle By Sid Cook, Carr Valley Cheese • Semi-Firm • Italian-inspired with mild sheep flavor, flecks of black truffle Washed in truffle oil Aged 6+ months. |
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Dante
From Plain By Bob Wills at Cedar Grove Cheese, Wisconsin Sheep Dairy Cooperative • Firm • Made with sheep's milk from flocks in Wisconsin and nearby states Pasteurized milk and vegetarian rennet Flavor is mild sheep and nutty Aged 6+ months. |
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Driftless
From Westby By Brenda Jensen, Hidden Springs Creamery • Fresh • Hand-ladled, fresh and pure: made only with sheep's milk, rennet and salt. • Available unflavored or flavored with Olive Oil, Basil and Sea Salt; Honey and Lavender; Tomato and Garlic; and a few seasonal flavors. |
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Gran Canaria
From La Valle By Sid Cook, Carr Valley Cheese Company • Semi-Firm • Sheep & cows milks Hand-rubbed with extra virgin olive oil Nutty & sweet Aged 2 -3 years. |
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Mobay
From La Valle By Sid Cook, Carr Valley Cheese Company • Semi-Firm • Inspired by classic French Morbier, with a unique Wisconsin twist Layers of sheep and goats milks separated by grapevine ash Aged 1+ year. |
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Mona
From Plain By Bob Wills, Wisconsin Sheep Dairy Cooperative • Hard • Blend of sheep and cows milks Robust flavor Made at Cedar Grove Cheese Aged 6+ months. |
Location
TWELVE SOUTH CARROLL, MADISON, WI 53703 • 608.255.2430 (see a map!)Bottom Menu
