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Wisconsin Cheddar Creamery
Wisconsin, USA
A single creamery that ages its cheddar in-house for at least a year, well beyond the few weeks most mass-market cheddar spends aging before it's shredded and bagged.
K
Tended by
Karen Olsen
Ages every wheel in the same underground cellar her father built, checking each one by hand every few weeks.
“A year in that cellar changes a cheese completely. There's no shortcut to that.”
Our sourcing philosophy
Time is the ingredient we can't shortcut — a young cheddar and an aged one aren't really the same food.
What they supply