Wisconsin has long been known as the best and biggest producer of Cheddar cheese, the world's favorite mainstream variety. But what's less well known is the extent to which Wisconsin offers artisan, handcrafted Cheddars - beautiful cheeses that deserve a place at the table where high-end, top-quality products are served.
Wisconsin cheesemakers distinguish their Cheddars in a variety of ways, from traditional "bandaging" of Cheddar in cheesecloth, to cave aging, developing organic and raw-milk Cheddars, and using seasonal milk from pasture-grazed cows, to aging Cheddars far beyond the norm - up to 10 years in some cases.
Like fine wines, only the best Cheddars made by the most skilled cheesemakers can continue to improve with such extended aging, and Wisconsin Cheddars do. The state also boasts 13 cheesemakers who have earned certification as Master Cheesemakers for Cheddar. Cheddarheads? Maybe so. We do take our Cheddar seriously.