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Bad Axe
Hidden Springs
Farm perches atop a beautiful green ridge in the heart of the Coulee on the
patchwork terrain of Wisconsin's "Driftless Area" (the area that the glacier
skipped). Brenda and Dean Jensen milk a herd of about 100 Lacaune and East Friesian
sheep. In keeping with their sustainable financial and environmental vision,
they employ Amish neighbors for milking and construction, use Percheron
draft horses - not tractors - to plow their fields and use donkeys to keep
coyotes and other predators away from their herd.
Bad Axe, a pasteurized sheep milk cheese, is named after a river near the creamery that
was the original site of the 1832 Battle of Bad Axe. Aged for 60 days and
dipped in black wax to help the cheese retain moisture, its semi-soft, pure
white paste is creamy, tart and smooth.
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Farm/Company: |
Hidden Springs |
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Cheesemaker: |
Brenda Jensen |
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Proprietor: |
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Affineur: |
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| City,
State: |
Westby, Wisconsin |
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| Region: |
Midwest |
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| Country: |
USA |
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| Milk: |
Pasteurized Sheep |
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| Rennet: |
Vegetarian |
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| Rind: |
Wax |
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| Texture: |
Semi-soft |
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| Aging: |
60 days |
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| Size(s): |
16 ounces |
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