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