Grilled Cheese Recipe: The Corn & Bread

Pictured above: The Corn & Bread. A beauteous Midwestern bite.  Midwestern born and Midwestern raised, this grilled cheese concoction is straight outta’ comfort food dreams.  Slathered in “buttah” and filled with Wisconsin Cranberry-Jalapeno Jack from Renard’s Cheese, this naughty piece of goodness gets some ‘Merican green apple slices for a kick of freshness and a
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Wisconsin Cheesemaker Profile: Saxon Creamery

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
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Wisconsin Cheesemaker Profile: Holland’s Family Cheese

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.
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Wisconsin Cheesemaker Profile: Renard’s Cheese

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
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Wisconsin Cheesemaker Profile: Brunkow Cheese

A Closer Look at Brunkow Cheese & Fayette Creamery  Founded in 1899, Brunkow Cheese is tucked away in the hills of southwestern Wisconsin. Sourcing cow’s milk from surrounding dairy farms, they make their cheeses by hand and in small batches, aging them on-site. Cheesemaker Joe Burns makes their specialty cheeses under the “Fayette Creamery” label,
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It’s All About Wisconsin Master Cheesemakers

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
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