Sam Rasmussen 6/17/26 Sam Rasmussen 6/17/26

Quiz time! King’s tax edition.

According to legend, which cheese was sent to King Charlamagne by the cartful as a tax payment?

a. Brie

b. Camembert

c. Cheddar

d. Port Salut

Scroll past the image to find the answer!

If you answered A. Brie, then you’d be right!

Sam Rasmussen 6/17/26 Sam Rasmussen 6/17/26

Storing your score: how to keep cheese at its best

Here in Wisconsin, it’s practically unheard of for a refrigerator to be without a designated “cheese drawer.” And that drawer usually exists in a state of filled to the brim, or dangerously low, depending on where the owners are in their consumption cycle. But we understand that as the Dairy State, our traditions may be regional rather than the norm. So what’s the ideal storage situation for the cheese you’ve just bought?
Turns out, it depends. Most cheeses are best kept refrigerated; somewhere between 34 and 38 degrees Fahrenheit is best. Just as important as temperature is how you handle the cheese: wash your hands thoroughly before opening the package and slicing — this will go a long way toward keeping the cheese safe from microbes that can shorten its shelf life. Use a clean implement to slice it (check out our recent Creamery Note on slicing tools).

Once a new block of cheese has been opened, much of the time, you should resist the urge to wrap it in plastic wrap, even though that seems to mimic the original packaging. Purpose-created cheese paper is a great option — it’s porous enough to allow some air circulation, which will keep humidity at optimal levels, keeps flavor at its best, and folds easily around the leftover chunk, holding its shape well. Some versions have a wax coating, which makes them more versatile in the kitchen. In a pinch, you can also substitute parchment paper.

Hard cheeses, such as Parmesan, can be stored in the freezer for a couple of months, but will lose some of their signature texture. For fresh cheeses like ricotta, use clean utensils to dip into the original container, and store them in a cold part of the fridge (not in the door).

To serve semisoft and firm cheeses like Gouda, Havarti, and Butterkase, remove the portion you’re going to use and let it sit at room temperature for a bit before meal or snack time. Around these parts, leftover cheese is a rarity, but if there are any, wrap them separately and return to the refrigerator within two hours.

Sam Rasmussen 6/17/26 Sam Rasmussen 6/17/26

A California “gold” rush for our Wisconsin-made cheeses

A chance encounter at a trade show has culminated in a stack of awards for Hoard’s Dairyman Farm Creamery: At the recent Los Angeles International Dairy Competition (LAIDC), a team of expert judges gave high marks to a variety of our Wisconsin-made cheeses. The competition at this world-class event is fierce; this year, 348 products from around the globe vied for recognition throughout the various dairy classes. And while Hoard’s cheeses have won accolades in other tough venues, Creamery director Ricardo Gutierrez and supervisor Brian Knox II hadn’t even anticipated entering LAIDC until a serendipitous run-in at San Diego’s Fancy Food show.

“We’re very thankful to the man that stopped by our booth in San Diego and convinced us to enter some of our cheeses in the competition,” Knox said. The conversation led to a half-dozen medals for Hoard’s Dairyman Farm Creamery’s offerings, including:

Best of Class, Gold Medal: Mexican-Style Manchego (95 points*)
Best of Class Gold Medal: Sark Butterkase (94 points*)
Gold Medal: Belaire Port-Salut Style (92 points*)
Silver Medal: Island Havarti
Silver Medal: Havarti Fuego
Bronze Medal: Gouda, 6 Months

LAIDC’s 104-year legacy is impressive, but Hoard’s Dairyman Farm cheeses have a notable pedigree of their own. They’re made with the Guernsey milk from our founder W.D. Hoard’s original farm, which was established in 1899; the property is still home to many of that original Guernsey herd’s descendants. Check out these and other Hoard’s Dairyman award-winning cheeses here.

*Serious cheese competitions use a 100-point scoring system, which evaluates entries based on multiple criteria around flavor, texture, finish, and appearance. Each cheese has its own flavor profile and ideal qualities and earns technical and aesthetic scores based on its merits. That way, every product is given a fair shake, rather than product being pitted against product.

Sidney Hebbe 6/5/26 Sidney Hebbe 6/5/26

National Dairy Month’s here — celebrate with cheese

June is National Dairy Month, and as Wisconsin is America’s Dairyland, we take the celebration seriously. All around the state, dairy farm families are gearing up to host breakfasts on the farm, retailers are showcasing specialty dairy products, and residents are hosting background barbecues, with lots of cheese on the menu. We wish a Happy National Dairy Month to all those who celebrate and offer these grilling tips for making the most of our favorite cheeses.

Inside out: the Juicy Lucy

Instead of the standard cheeseburger, borrow a page from our Minnesota neighbor’s cookbook and create Juicy Lucys. Here, you’ll create a burger that’s stuffed with cheese, not topped.

Using 80/20 ground beef, create two thin four-ounce patties for each person, seasoning to taste. Place a square of cheese, cut to fit well within the patty edges, on top of half of the patties. Top each with another patty and press around the entire perimeter to ensure that the cheese is sealed inside. Grill as normal until the internal temperature is 175° F. For the best results, use a flavorful melting cheese like Cheddar or Gouda.

Oven end-run: grilled Camembert

When it’s hot out, the last thing you want to do is turn on the oven; that’s why baked Camembert-style cheeses are often considered cold-weather treats. But because a melted rind cheese pairs so well with simple fare like garden-fresh vegetables and farmers market fruits, it’s a natural for a quick summer snack or light meal. Just fire up the grill to medium heat, remove the Camembert from its packaging, lightly oil the rind, and wrap it snugly in aluminum foil. Place over indirect heat for about 5 minutes, flip it, and give it another few minutes. (If you’re willing to keep a close eye on the cheese, you can forego the foil and get grill marks for more impressive visual appeal.)

Sidney Hebbe 6/5/26 Sidney Hebbe 6/5/26

Toss the tie — this Father’s Day, give Dad the gift he really wants

When it comes to Father’s Day gifts, there’s the safe, conventional route — you know the drill. The ties that end up in the back of the closet, the “World’s Best Dad” mugs that join their cohorts in an overstuffed cabinet, and the Sharper Image gadgets that never actually get used. If you’re really looking to communicate your appreciation this Father’s Day, it’s time to say it with cheese. Here’s why:

Cheese is an experience, not just a gift to open. Throw in some craft beers or a bottle of his favorite wine, and he’s got a night of relaxation at his fingertips.

There’s no clutter and no fuss. Consumable gifts are the perfect low-footprint, don’t-have-to-dust-it choices.

You can curate artisan varieties and specialty cheeses that he’d never splurge on for himself. For the traditionalist, upgrade his regular Gouda with a small-batch, carefully crafted option. If he’s the adventurous sort, introduce him to an herb- or pepper-infused Havarti that he hasn’t yet tried.

This year, skip the clutter and the cliches, and elevate his day with a memorable gift that he’ll truly appreciate.

Sidney Hebbe 6/5/26 Sidney Hebbe 6/5/26

Quiz Time!

About how much of the nation’s total cheese supply does Wisconsin produce?

a. 66%

b. 50%

c. 33%

d. 25%

Sidney Hebbe 5/21/26 Sidney Hebbe 5/21/26

Recipe: Cast iron queso Manchego

One-dish meals don’t just make prep and cleanup easier; they also encourage flavor integration, making them a great choice for elevating simple ingredients. A perfect example of the sum adding up to greater than its parts is this recipe for Cast Iron Queso Manchego. Ground beef or pork, onion, garlic, oregano, tomato, and poblano chili combine to create a substantial appetizer that serves around four to six, or a quick and tasty meal for two to three heartier appetites.

Cast Iron Queso Manchego

Ingredients

8 ounces ground beef or ground pork

2 Tbsp. taco seasoning

1 small onion, sliced thin

1 poblano chili, stemmed, halved, seeded, and sliced thin crosswise

2 garlic cloves, minced

¼ tsp. salt

1 tsp. dried oregano

½ cup water

1 tomato, diced

12 ounces (3 cups) grated cheese, Mexican-style Manchego or another good melting cheese

Tortilla chips, for serving

Directions

Adjust oven rack 6 inches from the broiler element and preheat broiler. Cook ground beef in 10-inch cast iron skillet over medium heat, breaking up into small pieces until cooked through and lightly browned. Scoop out meat onto paper towels and removed most of fat from the skillet.

Cook onion, poblano, and salt in the remaining fat until softened. Add in garlic and oregano and cook until fragrant. Stir in cooked meat, taco seasoning, tomato, and water. When water has evaporated and seasoning has been incorporated into the mixture, spread meat in an even layer and cover it with the cheese.

Broil until cheese is well-browned on top and crisp on the edges, 2 to 3 minutes. Serve over or with tortilla chips.

Sidney Hebbe 5/21/26 Sidney Hebbe 5/21/26

The things we do for cheese

“Spring Bank Holiday,” which falls on the last Monday in May, is a United Kingdom institution unfamiliar to many Americans … And then there’s the way some of the English choose to spend it: In Gloucester, they’re gearing up for the annual Cooper’s Hill Cheese-Rolling and Wake. The annual event is marked by chasing a nine-pound wheel of Double Gloucester cheese as it tumbles down a 200-yard meter hillside. The trick is staying upright — the hill is at a 50% slope and most contestants wipe out as they pursue the cheese wheel, which has a one-second head start and the advantage of being the optimal shape to pick up momentum on the journey (the above image is from 2017, a particularly wet and muddy year. The first person to cross the finish line is awarded the cheese in a tradition that might date back to the 15th centuries but has certainly been around since the 1800s.

The race is not without risks; in some years, there have been injuries beyond just bumps and bruises. One winner was awarded the cheese even though she technically was unconscious by the time she crossed the finish line. The event itself has taken its lumps as well — the inherent danger has put the tradition at risk, along with race overcrowding in some years as the festival grew in popularity. Organizers have tried a ticket system and a substitute foam “cheese” wheel (the real thing tends to pick up enough momentum to put bystanders at risk), and the race’s future is uncertain. But it’s on the calendar for May 25, and if you’re not in the Gloucester neighborhood, you can check the community’s Facebook page for updates and results.