Pasture Pride Cheese has made its popular Juusto even more crowd-pleasing with its new bacon variety. Juusto with Nueske’s Bacon is a combination of Juusto cheese and Wisconsin-made Nueske’s apple wood-smoked bacon.  Juusto is a buttery-flavored, flat and squeaky Scandinavian-style cheese, traditionally called Juustoleipa or Ostbrod, meaning “bread cheese.” Best served ...
    Mighty Fine Food has introduced Martha’s Pimento Cheese , a ready-to-eat spread made with aged Wisconsin Cheddar. Texas native Martha Davis Kipcak fell in love with Wisconsin Cheese upon moving to Milwaukee. Her pimento cheese recipe is the result of marrying her Southern traditions with her new home in America’s Dairyland.  Available ...

    Marieke™ Golden Ready to Shine

    Spring '13 | Vol. 19, No. 3

    The newest creation from Holland’s Family Cheese is Marieke™ Golden , a raw-milk, semi-soft American Original crafted with farmstead-fresh milk and aged on wood pine planks from Holland. Marieke Golden made a splash at the recent 2012 World Cheese Championship, winning  Best of Class in Open Class Semi-Soft Cheeses. Cheesemaker Marieke ...
    BelGioioso Cheese has introduced Crumbly Gorgonzola to acclaim from the World Championship Cheese Contest and World Cheese Awards. The cheese is crafted with milk picked up daily from local farms – a combination of cow’s milk and a touch of sheep’s milk. The cheese is aged for at least 90 ...
    Cesar’s Cheese introduces La Pinta , a cow’s milk cheese that draws inspiration from Spain and Mexico. With a basketweave design pressed into the rind, the cheese is aged for three months. La Pinta has a creamy texture and slightly sharp flavor. La Pinta means “mark” or “spot” in Spanish. Cheesemaker Cesar ...
    Glacial Lakes ™ , the new introduction from Saxon ® Creamery , gets its name from the glacial lakes and rich glaciated soil near Lake Michigan where Saxon cows graze. This semi-soft, raw cow’s milk cheese develops grassy, buttery flavors and a creamy texture as it ages for three months or more in ...