Founded in 1848 by the Klessig family, the Saxon Creamery is a fifth generation dairy farm committed to ethical treatment of cows and land preservation. Their dairy is located three miles from the creamery, making sure the milk is always incredibly fresh under the guide of Master Cheesemaker Jeff Mattes (below). “Wild lands provide an
More
A Closer Look at Holland’s Family Cheese Raised on dairy farms in the Netherlands, cheesemakers Marieke and Rolf Penterman came to Wisconsin in 2002 to make the cheeses that they knew and loved from their home. Holland’s Family Cheese’s goudas use farmstead-produced milk, making only unpasteurized cheeses. Each wheel is aged on Dutch pine boards.
More
A Closer Look at Renard’s Cheese Owned and operated by the Renard family since 1969, Renard’s believes that cheesemaking is part art and part technology. Cousins Brian and Chris Renard are both certified Master Cheesemakers that specialize in cheddars and colby. All milk used by Renard’s comes from family farms in neighboring counties. Daily, they
More
HERITAGE IN CHEESEMAKING Nestled into the midwestern United States, Wisconsin has been home to dairy production since prehistoric times! As the landscape of Wisconsin was forming after the last Ice Age, Wisconsin completely lucked out—ending up with beautiful, rolling hills mixed with lush grasslands and soil that’s perfect for making perfect cheese. In the 1800s, the
More
