Behold 5 of Wisconsin’s Best Cheeses

We’re on a hunt for the big cheese.

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IMMIGRANTS FROM EUROPE were kind enough to bring their cheesemaking traditions to our state back in the 1800s. That included a healthy mix of styles like Swiss, Italian mozzarella and provolone, English cheddar, and French brie, Camembert and blue cheeses. Over the years, artisan cheesemakers have honed the craft, making our dairy state an even brighter star.

1. Pleasant Ridge Reserve

UPLANDS CHEESE, DODGEVILLE

An alpine cheese made from grass-fed cow’s milk (cows that feast on a pasture-rich diet) that’s at once sweet, nutty and gorgeously earthy.

2. Grand Cru Surchoix

ROTH CHEESE, MONROE

This alpine-style, Gruyère-like cheese has mushroomy undertones and is excellent grated over pasta or as part of a cheese board.

Photo courtesy of Roth Cheese

 

 

3. SarVecchio Parmesan

SARTORI, PLYMOUTH

Dry and crumbly, with caramel-like notes, this aged gem pairs achingly well with Italian cured meats.

Photo courtesy of SarVecchio

4. Marieke Gouda

MARIEKE GOUDA, THORP

A raw cow’s milk cheese aged on Dutch pine planks honors Old World cheese- making practices. Aromatic, sweet and creamy, it leaves a delicately sharp finish on the tongue.

5. Red Rock

ROELLI CHEESE HAUS, SHULLSBURG

A bright, bold cave-aged cheddar with a vein of blue running through it. Absolutely one of the most unique cheeses you’ll ever taste and perfect for eating on its own.


This story is part of Milwaukee Magazine‘s March issue.

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Ann Christenson has covered dining for Milwaukee Magazine since 1997. She was raised on a diet of casseroles that started with a pound of ground beef and a can of Campbell's soup. Feel free to share any casserole recipes with her.