Family defines Saxon Homestead Farms in Wisconsin. Brothers Karl and Robert Klessig, and their wives, Liz and Kathleen, with Gerald and Elise Heimerl and all their children actively contribute. Jerry and Elise nurtured the dream of making cheese. Karl and Robert oversee the farm and, along with Jerry, who oversees the creamery, are partners in the creamery. The milk is from grass-fed cows, who are allowed to roam free year round, even on winter meadows, except in inclement weather. The Klessig's preserve the goodness of their cow's milk in cheese by making it with living cultures, and mature it in fresh air to cultivate natural rinds. It is nutrient rich, delicious, great looking, flavorful cheese made in harmony with their little corner of the natural world, on the shores of Lake Michigan, near Hika Bay.
Green Fields is an Oka-style cheese, made in the tradition of Canadian monasteries producing washed-rind cheeses. Like the best Canadian Oka's, Green fields is an earthy, elegant table cheese. Sweet nutty tones of the cheese vary with the seasons and cow's diet. A semi-soft washed rind from raw cow's milk, carefully tended for 70 days. Green Fields is great for melting, blending in salad dressings, or at snack and meal-time on the family table.
1st Prize at the 2010 American Cheese Society in the American Originals: Oka Category.
- Made from unpasteurized cow's milk.
- Photo depicts whole 7 lb. form of cheese.
- We cut and wrap this item by the half-pound.
- Please contact us if you would like to purchase the whole form.