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Bandaged Cheddar
On a farm sitting atop a ridge near Blue Mounds State Park in the picturesque driftless region of southern Wisconsin, Willi Lehner, the son of a Swiss-born cheesemaker, is making cheese. He has had his hands in cheese vats since he was a child. Sourcing the milk for his artisan cheese with milk from four different local dairies, he selects only milk from cows on pasture. His rounds are then brought back to his hand-built underground straw-bale cheese-curing cave, lined with cedar boards. The unique walls help him to control both humidity and temperature, critical to cheesemaking. Committed to sustainable agriculture and renewable energy, the vault and the farm are powered by wind and solar.
This wonderfully sharp and fruity cheddar is spritzed with a combination of previous rinds and clean water, then aged on special spruce boards.
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Farm/Company: | Bleu Mont Dairy |
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Cheesemaker: | Willi Lehner |
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Proprietor: | Willi Lehner |
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Affineur: | |
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City,State: | Blue Mounds, WI |
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Region: | Midwest |
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Country: | USA |
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Milk: | Pasteurized Cow |
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Rennet: | Vegetarian, microbial |
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Rind: | Bandaged |
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Texture: | Firm |
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Aging: | 18 months |
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Size(s): | 10 pounds |
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