		SOUTHWEST WISCONSIN Southwest Wisconsin stands out in the geography of the Midwest. Features of the landscape include: long flat valleys, surrounded by ridges and rolling hills, stands of trees, pastures, rivers and ponds, outcroppings of rock. If you talk to a geologist, they will tell you that this land is different from the rest of the Midwest because during the ice ages, the glaciers which changed the earth elsewhere missed this area and left it as it is now. This area has its own names and its mythology. It has been called The Uplands or the “Driftless” area. There are no big cities, but lots of towns and farms. The region became populated primarily with immigrants from the countries of Northern Europe, Germans, Swiss and Scandinavia most noticeably. Good land where they found features similar to their homelands, where they could live, using skills and traditions they brought with them. It is not an accident that our cheeses come from Southwest Wisconsin. The geography of the area directly contributes to the creation of fine cheeses. Cheese is made from milk and milk comes from cows; places where cows live well, lend themselves to cheese. If ever there was a place where cows live well, it is Southwest Wisconsin. Those who know these things say: the layer of limestone, undisturbed by the glaciers, gives the pasture grasses cows feed on, a unique sweet flavor which is passed through to the milk and cheese. WISCONSIN CHEESE MAKING There is a reason why cheese makers from around the country (and world) go to Wisconsin to learn their craft. Because of the importance of the dairy industry to Wisconsin’s economy, the state and its people have invested heavily in infrastructure and education for producing cheese of the very best quality and standards possible. Cheese makers must go through a series of certifications and apprenticeships. Cheese making facilities and dairy farms are inspected frequently. Combine this with the fine cheese making traditions, skills and standards brought from Europe creates an environment for making cheese which is unmatched throughout the world. OUR CHEESE MAKER Our cheeses are made at an award winning, small cheese making facility (3 open vats) which has been family owned for over 100 years. The owner is certified as a Wisconsin Master Cheese Maker and has been an innovator in organic and rBGH (synthetic growth hormone) free cheese making. It is their expertise and uncompromising approach to cheese making which makes our cheeses great.