From our own signature cheeses, to the blues, the Bries and creamy cheeses, cheddars, fondue, fresh & chèvres, Goudas, Parmigianos, pecorinos & grating cheeses, provolones, the stinky & funky, and truffle cheese—WHEW! You can cheese out any way you like.
All of our cheeses are hand-cut. For this reason, wedge weights may fluctuate between 7 oz and 9 oz unless otherwise noted.
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Join @mmefromage on another cheese adventure! “Look what just landed @dibrunobros! This bark-wrapped beauty made by Andy Hatch of @uplandscheese is only made in fall when his cows come off pasture & begin to eat hay. Their extra rich milk is used to make this gooey plunge pool called Rush Creek Reserve. Let me show you how to make this luxurious wheel into a meal. Also, if you know of Vacherin Mont d’Or from the Jura region of France, this is the small-batch American version. Raw milk, made from pasture-raised cows. It’s just glorious! Here’s what you’ll need to recreate this at home: -Rush Creek Reserve -Boiled new potatoes & Brussels sprouts -Balsamic Onion Jam (@eatthisyum) -Baguette (@metropolitanbakery) -Arbois Vin Jaune (@domainerolet)” @wisconsincheese #wisconsincheese #beautifulcuisines #foodandwine #fallvibes #onmytable #entertainingathome #cheeseboard #feedfeed #meltedcheese #fondue #cheese #eatmunchies #rushcreekreserve #artisan #cheese