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This creamy blue cheese is perfect for adding a smooth note to your next salad, steak, or burger. Not too salty, with an even-balanced flavor, this blue from Wisconsin has become one of our new favorites. A full-fat cow's milk cheese, Atalanta Creamy Blue uses the same cultures found in Italian Gorgonzola to develop its characterisitc tang. If you enjoy our traditional crumbly Atalanta Blue, this creamy version should please your palate too.- Made from pasteurized cow's milk.
- Photo depicts whole 6 lb. form of cheese.
- We cut and wrap this item by the 1/2 lb.
- Please contact us if you would like to purchase the whole form.
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Made in Monroe, Wisconsin, Beer Kaese is a robust, American classic with a German/Swiss pedigree. Containing no beer, this cheese was registered in 1933 as a celebratory salute to the repeal of Prohibition, hence the name “Beer” Kaese. The unique flavor of Beer Kaese comes from aging. It is shelf-cured, resulting in a golden yellow rind. Beer Kaese has an earthy, slightly tangy, full-bodied flavor which makes it an excellent pairing with rye or pumpernickel bread and a slice of onion with a glass of red wine or, preferably, beer. Alternatively, try this cheese served for dessert with a glass of port.
Suitable for vegetarians. - Made from pasteurized cow's milk.
- Photo depicts whole 5 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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Here by popular demand, we bring you Bel Paese. Invented in Lombardy in 1929 by the Galbani Cheese Company, Bel Paese (Italian for "beautiful country") is now made in Wisconsin. Dante used the phrase "Bel Paese" to describe Italy, which inspired Galbani's name for this Italian-style cheese. It is a semi-soft, uncooked, pressed pasteurized cow's milk cheese with a wax rind. Made in small discs, it is a pale, creamy yellow, and has small holes within its texture. Bel Paese has a mild, buttery flavor, similar to mozzarella but with more body and tang. A versatile cheese, Bel Paese is suitable for cracker-snacks or as a dessert cheese. It also melts well, making it perfect for casseroles or pizza. Savor Bel Paese paired with a light Chardonnay.- Made from pasteurized cow's milk.
- Photo depicts whole 5 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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Nestled amongst the rolling hills and lush pastures of central Wisconsin, Carr Valley cheese remains one of Wisconsin's traditional cheese plants, famous for its cheddar varieties made the old-fashioned way. Owned and operated by the Cook family, Carr Valley will celebrate its 100th anniversary this year.
We had the good fortune of being placed next to the folks from Carr Valley at the annual wine festival in Kohler, WI. They were featuring their Cocoa Cardona, which we loved immediately. Made from 100% goat's milk, this cheese is aged and rubbed with cocoa. Cocoa Cardona won 1st Best of Class in the U.S. Cheese Contest in 2003. Thanks to this gem, we have since pursued some of their other wonderful cheeses. - Made from pasteurized goat's milk.
- Photo depicts whole 8 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
Awarded 1st Place in the 2007 American Cheese Society Awards in the Open Category for Goat's Milk Cheeses.
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Myron Olson has been crafting cheese for over 30 years and is the manager of Chalet, the only cheese factory in the United States still producing Limburger cheese. He is a Wisconsin Master Cheesemaker, certified first in Limburger. "There are still plenty of people who appreciate a full-flavored cheese," he says. Myron's Limbuger is a semi-soft cheese with origins from Belgium. Limburger is a pungent smelling, surface-ripened cheese that pairs well with hearty rye breads and even a slice of onion.
- Made from pasteurized cow's milk.
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Pronounced HOO-stah-lee-pah or you-stoy-lay-PA, its name means "bread cheese" in Finnish. Juustoleipa has been produced for more than 200 years in northern Finland and Sweden, originally from reindeer milk! Our variety comes from Wisconsin. This cheese is unusual in that it is baked during the cheesemaking process. The heat from baking caramelizes the sugars on the outside of the cheese to form a tasty crust similar to brown bread. Juustoleipa is an important cheese in its homeland; crucial to holiday celebrations and even marriage traditions. Mothers of eligible women used to offer suitors a cup of coffee with the cheese and, if the man liked the cheese, he married the girl!
This cheese doesn't melt, but can be warmed (put in the microwave for 10 or 20 seconds until it glistens). It has a sweet flavor, especially toward its brown crust where it has been caramelized. We recommend it served as a dessert with honey or lingonberry jam. For an unusual treat, try it dipped in hot coffee! |
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Pleasant Ridge Reserve is an artisanal cheese made from the non-pasteurized milk of a single herd of Wisconsin cows fed and managed using natural, "old world" practices. Uplands Cheese Company's cows graze lush pastures of Dodgeville, Wisconsin from early spring through fall, just as all cows did before the industrialization of our food system. The resulting milk has better nutritional value and more varied and subtle flavors that are expressed in the delicate flavor profile of Pleasant Ridge Reserve cheese. The sweet flavors of the pasture grasses, herbs, wildflowers, and clovers are detectable in every taste of Pleasant Ridge.
Pleasant Ridge Reserve has received numerous prestigious awards. Most Recently Pleasant Ridge Reserve was awarded Best of Show at the 2005 American Cheese Society conference, an accolade it won for the second time, having been awarded Best of Show in 2001 as well. Additionally, Pleasant Ridge Reserve was named U.S. Champion at the 2003 U.S Championship cheese contest. Pleasant Ridge Reserve is the only cheese to ever win both national competitions.
Pleasant Ridge Reserve is an original cheese inspired by farmstead cheeses from the alpine provinces of southeastern France. The aging techniques they use were originally developed in the Middle Ages when cheeses similar to Pleasant Ridge Reserve were aged in limestone caves and washed frequently with a brine solution. Washing the rind keeps it free of unwanted microbes and produces a variety of pleasing flavors. Because of the time-consuming hand work involved ,this practice is rarely used today.
After about four months in the aging room, Pleasant Ridge Reserve is ready to please your palate. It will continue to change and develop variations in its flavor as it ages further. - Made from unpasteurized cow's milk.
- Photo depicts whole 10 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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From the maker of Vodcheese, Ulla Nylin has yet again created a stunning combination of alcohol infused cheese. Whiskey Blue is aged with bourbon whiskey which adds a smokey flavor. Ulla searched across the States to find the finest blue cheese and found it - a spectacular unpasteurized Wisconsin Blue just perfect to create her creamy Whiskey Blue cheese. Great served with crackers or endive as an appetizer or crumbled in a dinner salad or on a cheese tray for dessert.- Made from unpasteurized cow's milk.
- Photo depicts whole 3 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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Joe Widmer's family has been crafting cheese in Theresa, Wisconsin since his grandfather John Widmer arrived from Switzerland and settled in the heart of one of the richest cheesemaking areas in America more than 80 years ago. Much like a limited edition book or lithograph, every piece of Widmer cheese is handcrafted in small batches to ensure quality. Joe just became one of only eight certified Wisconsin Master Cheesemakers in America. Their reserve cheddars are marked, labeled with a vat number and production date, then placed in special curing rooms to age. While curing, the cheeses are inspected and turned by hand at regular intervals. This six year aged cheddar is rich with notes of caramel. While it is aged for a considerable period of time, it is still moist and creamy on the tongue with a noteworthy tanginess and slightly salty finish. Awarded 1st Place in the American Cheese Society 2007 Awards in the Mature Cheddar: Aged Over 49 Months category.
- Made from pasteurized cow's milk.
- Photo depicts whole 40 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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For any cheese tray, salad or recipe, this new outstanding, gourmet blue cheese makes a real celebration. Winey Blue™ cheese from Wisconsin has been introduced by Ulla Nylin, the creator of Swedish Vodkacheese™ several years ago. Using unpasteurized Wisconsin Blue, Ulla has created a truly American thoroughbred by aging this blue with a ruby port from California.- Made from unpasteurized cow's milk.
- Photo depicts whole 3 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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VOD Gourmet has partnered with one of Wisconsin's outstanding cheese manufacturers, Roth Käse, to age a fine Blue cheese with the deep, sweet flavor of Maple Syrup. If you've enjoyed VOD Gourmet founder Ulla Nylin's other Blues, Winey Blue and Whisky Blue, you're going to love Maple Blue. The sweetness of this blue makes it a great partner for crunchy Waldorf salad, boiled potatoes in an apple cider vinaigrette, or melted on a cocoa-rubbed steak.
- Made from pasteurized cow's milk.
- Photo depicts whole 3 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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Additional Subcategories in
Cheese By Country
Listed Below:
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