Award-winning “Cardona” cheese made with fresh goat milk is aged and then soaked in Wollersheim Winery Port for a vibrant purple rind and slightly sweet flavor. A Wisconsin collaboration you have to try!
This American Original precisely encapsulates the American dream. A combination of Parmesan and Gouda has a freshness unrivaled, and with a buttery texture and a pleasantly sweet aroma, you can't go wrong. All Marieke® Gouda is made using fresh raw milk from their family farm. They handcraft each wheel with the finest Old World techniques and age the Gouda to perfection on Dutch Pine planks.
This creamy and buttery Gouda has an irresistible, mild taste that is perfect for any occasion. Slightly sweet notes balance out the richness with a burst of flavor. All Marieke® Gouda is made using fresh raw milk from their family farm. They handcraft each wheel with the finest Old World techniques and age the Gouda to perfection on Dutch Pine Planks.
A unique fusion of Cheddar and Gruyere that is classic, creamy and aged to perfection. This Cheddar Gruyere semi-hard cheese is made in limited quantities and aged to develop sweet and nutty notes. Perfect melted on a panini or flatbread. Pairs well with Chardonnay and Wheat Beer. 8 oz package.
Our original Gouda serves as the base for this hometown creation. A hint of Thorp Red Wine evokes feelings of summer breezes and crisp nights. All Marieke® Gouda is made using fresh raw milk from our family farm. We handcraft each wheel with the finest Old World techniques and age the Gouda to perfection on Dutch Pine planks for a minimum of 60 days.
A celebrated blue cheese produced in our Glacier Point facility, it is a delectable symphony of mild blue notes and Peperoncino peppers that bodes a smoothness that can only be described after trying it for yourself. As featured on many local menus, it adds a silky fire atop burgers, pizza and steaks.
Each batch of Pleasant Ridge Reserve develops flavor at its own pace and an important part of our work in the ripening rooms is to taste each batch again and again to determine when it reaches peak ripeness. We sell most batches between 10-14 months of age but we find that a small percentage of each season’s production has the character required to age beyond this.
These Extra-Aged batches are released each fall, when they’re at least 15 months old, and they represent the most distilled version of our cheese. Drier, with more concentrated flavors than younger versions of Pleasant Ridge, these wheels are renowned for their complexity and length and are eagerly anticipated by many of our best customers.
Pleasant Ridge Reserve is an aged, alpine-style cheese. Like the coveted,alpageversions of Beaufort and Gruyere, Pleasant Ridge is made only in the summer months, while our cows are grazing fresh pasture.
The sweetness born from the grass-fed milk combines with the savory flavors developed by the cheese’s natural, washed rind. The resulting complexity – rich and salty, with a long, fruity finish – has made Pleasant Ridge one of the most distinctive and celebrated cheeses in the country.
Produced only in the fall, as the diet of our cows begins to change from summer pasture to the winter’s dry hay. This rich milk is perfect for a cheese like Rush Creek, so soft and decadent that it’s often referred to as savory custard. Each cheese is wrapped in spruce bark, which gives shape to the cheese and imparts a subtle woodsy flavor.
Before serving Rush Creek, bring the cheese to room temp or warm it gently in an oven. When using an oven, remove the paper wrapping and either wrap the cheese in tin foil or cover it in a ceramic crock. Place the cheese in a 250-degree oven for approximately 45 minutes, or until the entire cheese becomes soft and warm.