Wisconsin Artisanal Cheese
For the first time ever, we’re hosting a WISCONSIN ARTISANAL CHEESE TAKEOVER! Yes, we’re giving America’s Dairyland a special spotlight all week long. Just to start tempting you: Wisconsin is home to many “American Original” cheeses. Do you know what this means? Can you name any? America’s most awarded cheese is inspired by a European icon. Can you name both cheeses? We’ll be answering these, sharing many more Wisconsin cheese facts, and handing out as many free cheese bites as we can. (And just FYI, our Wisconsin faves will still be nestled among the many other cheeses we love.)
Are you Cheeseheads ready?!
Fri 9/27 - Sun 10/6 (11 am - 7 pm daily): Wisconsin Takeover
Hyde Park Cheese Shop
Complimentary in the shop; no reservation required
Raffles for Wisconsin swag and event tickets (no purchase required, but free tastings are totally encouraged!)
Sat 9/28 (6:30 - 9 pm): Taste of Wisconsin
Guest host: Molly Browne, Education Director for Dairy Farmers of Wisconsin (and both a Certified Cheese Professional and a Certified Cheese Sensory Evaluator!)
7 Wisconsin cheeses, 10 food pairings;
Fri 10/4 (6:30 - 8:30 pm): Meet Carr Valley Cheese of Wisconsin
Hyde Park Tasting Room
Guest host: Aleta Junik
Fun Fact: Certified Master Cheesemaker Sid Cook has won more top national and international awards than any other cheesemaker in North America.
7 Carr Valley cheeses, 10 food pairings;
Sat 10/5 & Sun 10/6 (11 am - 7 pm): You Be the (Cheese) Judge!
Hyde Park Cheese Shop
Fun Fact: Did you know we specially select our own batches of award-winning Pleasant Ridge Reserve? We’ll be receiving multiple batches for this first-ever customer exploration of a horizontal tasting. Come taste each wheel of cheese side by side, see if you can notice any differences in flavor, and vote for your fave to be brought into our shop!
Complimentary in the shop; no reservation required
What Makes Wisconsin Artisanal Cheese Special?
When it comes to artisanal cheese, Wisconsin is a name that resonates deeply with cheese lovers around the globe. Known as America’s Dairyland, Wisconsin isn’t just about mass-producing cheese; it’s about crafting exceptional, world-class cheeses that reflect a rich history, innovative spirit, and an unparalleled dedication to quality. So, what sets Wisconsin artisanal cheese apart from the rest?
A Rich Tradition of Cheesemaking
Wisconsin's cheese legacy dates back to the 19th century when European immigrants brought their cheesemaking techniques and traditions to the region. Today, Wisconsin is home to more than 1,200 licensed cheesemakers, many of whom are third- or fourth-generation artisans. These cheesemakers carry forward time-honored traditions while continually pushing the boundaries of flavor and technique.
Wisconsin was the first state in the U.S. to implement a cheese grading system, ensuring that quality and consistency became trademarks of its cheese industry. In fact, the state boasts the only Master Cheesemaker program outside of Europe, a rigorous certification that elevates cheesemaking to an art form.
Diverse Terroir and Dairy Excellence
The rolling hills and lush pastures of Wisconsin provide the perfect environment for raising healthy, happy cows, goats, and sheep. The state’s rich soil, ample rainfall, and seasonal temperature fluctuations contribute to high-quality milk, which is the foundation of exceptional cheese. Wisconsin’s diverse terroir also allows for a wide variety of cheese styles, from creamy, buttery Havarti to bold, nutty aged Cheddar.
Wisconsin cows produce more than 90% of the milk used in the state's cheesemaking, and much of this milk comes from small, family-owned farms. Many artisanal cheesemakers in Wisconsin take pride in sourcing milk locally, ensuring freshness and traceability, which are critical for crafting high-quality cheeses.
Innovation Meets Tradition
While Wisconsin is deeply rooted in tradition, it is also a hub for innovation. Artisanal cheesemakers in the state aren’t afraid to experiment, blending traditional European techniques with modern twists to create unique flavor profiles and textures. Wisconsin cheesemakers are often recognized at national and international competitions for their inventive cheeses, such as gorgonzola-infused blue cheeses or cheddar aged in caves to develop deep, complex flavors.
These innovations often result in new cheese categories, such as the now-famous Colby cheese, which was invented in Wisconsin. The state also excels in blending natural ingredients like herbs, spices, and even beer into their cheeses, reflecting the local culture and palate.
Award-Winning Reputation
Wisconsin cheeses frequently dominate at prestigious competitions such as the World Cheese Awards and the American Cheese Society awards. The state’s commitment to excellence has earned it more awards than any other U.S. state, solidifying its reputation as a leader in artisanal cheesemaking. This success stems not only from the high quality of milk and innovative processes but also from the passion and dedication of its cheesemakers.
A Culture of Community and Collaboration
Cheesemaking in Wisconsin isn’t just a business; it’s a way of life and a deeply collaborative effort. Cheesemakers often work together, sharing knowledge and techniques, fostering a community that supports and uplifts the industry as a whole. This spirit of collaboration helps maintain the high standards for which Wisconsin cheese is known and allows for continuous improvement and innovation.
Conclusion
Wisconsin artisanal cheese stands out for its rich history, commitment to quality, and innovative spirit. From the fertile pastures that produce exceptional milk to the masterful hands that craft award-winning cheeses, every step of the process is steeped in tradition and passion. For cheese lovers, Wisconsin is not just a destination—it’s a treasure trove of flavor, craftsmanship, and authenticity.
You can get some more information here.
