Can’t go wrong with the classics: Camembert and Cider, a match made in Normandy

Cheese lends itself to both classic and surprising combinations: Cheddar and crisp, tart MacIntosh apples, brie and plump red grapes, Manchego and a perfectly ripe watermelon. Some of these pairings have been taste-tested into being, and others developed as natural geographic partners — when cheesemakers got down to work in a climate that supported a certain type of fruit tree, or near a particular wine region. Whatever the genesis, if it tastes good, we say by all means eat it, but there’s a special place in cheese-loving hearts for those legacy pairings that have stood the test of time. One such combination is Camembert and cider. Both these distinctive treasures come from Normandy, a region of France and the British Channel Islands, with a rich history that includes moments of culinary greatness. Camembert, an 18th-century innovation in cheese which hails from Northwest France and is known for its edible rind, distinctive aroma, and earthy taste, calls for a libation that can live up to all that personality. And the folks who first ate it likely did so accompanied by another Normandy specialty: cider. Apples have been used in this region since before Charlemagne to create libations that range from light and sweet to tangy and dry, and modern-day Normans understand that forefathers knew best — they still pair up Camembert with cider to this day. (If cider’s not your thing, try Calvados, another apple-forward, Normandy-based beverage; it’ll set off your Camembert just as classically and maybe even more enticingly.)

Looking for a versatile Camembert-style cheese that lends itself well to pairings, recipes, and picky palates? Hoard’s Dairyman Farm Creamery’s St. Saviour, named after a parish on the Normandy-influenced island of Guernsey, is a great option. Its creamy interior, combined with that classic Camembert-inspired rind, has garnered international attention and honors from the World Cheese and International Cheese and Dairy competitions.

Hoard’s cheeses rise to the challenge

You may have noticed that Wisconsin is big on cheese — yes, the foam cheesehead hats are eye catching, but don’t let them lull you into thinking we’re not serious about this stuff. Wisconsin cheeses hold their own in national and international competitions, and while our intra-state cheesemaking rivalries may be friendly, the competition is still fierce, and the ribbons are hard-won. One of the hardest-fought state contests is held annually in the city of Monroe, a.k.a. the “Cheese Capital of the U.S.A.” Here, the Green County fairgrounds host the state’s largest county fair cheese competition — this year, more than 100 entries were registered from cheesemaking hopefuls all over the state as they vied for Gouda glory, Cheddar championship, and Swiss success. Hoard’s Dairyman Farm Creamery was among the contestants, and thanks to hardworking cheese artisans and a very special Guernsey herd (the oldest and largest continually registered of its kind in the nation), took home honors for three of its cheese varieties. 

Many 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 beyond that of taste. For instance, Cheddar should achieve harmony among nuttiness, sweetness, saltiness, and acidity, according to the American Cheese Society. That balance shouldn’t be compromised by bitterness or fruitiness, and that cheddary essence should be delivered in a firm, but not crumbly texture and consistent body. At the Green County Fair, Hoard’s Dairyman Farm Creamery’s aged Cheddar took the Open Class blue ribbon, scoring a 98.56 (if you needed any confirmation that cheese judging is a serious business, note that scores go out to the hundredths of a point). 

Hoard’s also picked up a ribbon in the Pepper-Flavored Natural Cheese category at the Green County Fair. Here, the Havarti Fuego took second place. This variation on Hoard’s Dairyman Farm Creamery’s popular Island Havarti offers a spicy kick, thanks to a carefully balanced addition of habanero and jalapeño peppers. The blend of creamy, slight tangy Havarti with the spicy peppers earned a whopping score of 99 from the judges. 

Another Hoard’s offering has caught the attention of judges this year: Belaire, the creamery’s salute to Port-Salut style cheeses, recently picked up honors at the American Cheese Society’s national contest – but it also earned recognition at home, taking fourth

Cheese feature of the week: SARK

SARK: TRIPLE CREAM BUTTERKÄSE CHEESE

Creamy, buttery, mild and versatile are words that quickly come to mind when describing our Sark, butterkäse cheese.  Named for the channel island of Sark, this golden delight’s origin is in the alpine region of Germany and Switzerland but it knows no borders today.

Our rich Guernsey milk gives this mild cheese a near decadent melt-in-your-mouth creaminess.  Did we say versatile?  This cheese will improve just about anything it touches from soups, omelets, pastas and steamed vegetables, to sauces, sandwiches or your next cheese tray.  Some old-world cooks even add it to their strudel.  As Sark ages it is able to be spread at room temperature, opening up another world of possibilities.

Try slicing and serve with prosciutto and olives on sourdough with grapes, plums or melon on the side.  A Chardonnay or Riesling will pair well too, but it’s just as comfortable with your favorite lager or even a spot of brandy.

Master cheese makers are handcrafting Sark exclusively from the award-winning Guernsey milk produced on the historic Hoard’s Dairyman Farm. Purchase your Sark cheese here!

Quiz Time!

What gives Guernsey milk its distinctive golden hue?

a.          Butterfat

b.          Beta carotene

c.          High protein

d.          Milkfat

The answer is b: Beta carotene

Choose cheese for dessert

The current demand for protein may be a relatively new food trend, but there’s an old-school way to cut your carb and sugar consumption and still come away from the dinner table without feeling cheated. Instead of an overly sweet treat after dinner, explore the traditional cheese plate. Combined with some artfully arranged fresh or dried fruit, almonds, pecans, or walnuts, and perhaps a few pieces of cocoa-heavy dark chocolate, a curated selection of good cheeses means you’ll never miss that slice of cake or pie ala mode.

When it comes to pairing cheese, fruit, and nuts, experts recommend starting with cheese and working your way out to accompany your selections with classic — or surprising — choices. For a crowd-pleasing variety, build your dessert plate on four cheese types:

Robust and rich. Here, you want a cheese that delivers flavor, texture, and umami. Cheddar is a great choice, as even its aged, sharp versions are familiar and appreciated: Most folks are conversant in Cheddar. It plays well with fresh and dried fruits, but apples and Cheddar are a classic duo — for a striking contrast, try Cortland apples; their juicy, crisp texture will set off your Cheddar to perfection.

The kind with a rind. Cheeses like Camembert and Brie are aesthetic and culinary winners for cheese plates. The beauty of that white rind against the creamy interior are an indicator — even to the uninitiated — that deliciousness awaits. Fans of edible-rind cheeses know that they shine when paired with dried fruits such as figs, dates, and apricots. And you can lean into the dessert-plate theme by pairing Camembert with walnuts and a little drizzle of honey.

Mild mannered. For every dessert served, there’s always a picky palate to protest. For those whose tastes run more to vanilla than chocolate, select a mild cheese with universal appeal. Creamy, buttery varieties like Muenster, Hoard’s Dairyman Farm Creamery Belaire, or a can’t miss Butterkase fit the bill here. They also pair well with just about any fruit: cool, juicy grapes or orange wedges are a refreshing option. 

The X factor. For the adventurous, offer a cheese and some accompaniments that mix it up. These days, many cheesemakers are chasing flavor profiles that take advantage of the product’s inherent rich, creamy textures by adding ingredients with a kick. A little heat from jalapeño or habanero peppers (or both!) can elevate a cheese to epic. Paired with a good dark chocolate, this fusion will delight your more daring guests.

For more pairing ideas, check out Hoard’s Dairyman Farm Creamery’s product page. 

It’s Cheddar Weather

Summer is going fast, but there’s still plenty on the outdoor activity schedule and it won’t stop with Labor Day. Whether you’re headed to the park, the game, or the block party, you’ll probably be bringing provisions, and if you’re like many foodies, by “provisions” you mean a variety of crowd pleasers. But when the sun’s beating down and the cooler ice is rapidly melting, which cheeses are your best bet? Sure, they’d all be welcome on the picnic table, but some cheeses make better traveling companions than others. 

So which is best suited for your summer shenanigans? Cheddar comes in at the top of our list. It hits all the marks: 

It travels well. Cheddar’s production process yields a firmer, drier cheese, which makes it a great companion when you’re hitting the road. It’ll keep its texture in warmer temps, making it easier to cut and serve. The lack of moisture could also help keep bacteria at bay, though you’ll still want to follow food safety rules, including keeping your Cheddar in an insulated cooler until you’re ready to serve it and not leaving it out for more than an hour in warmer conditions. But let’s face it: this stuff is so tempting, it’s not going to last long — which leads us to our next motive for choosing Cheddar: 

Just about everyone likes it. Ever since the 1800s, when Englishman Joseph Harding fine-tuned the Cheddar-making process, the variety has dominated consumption in many parts of the world. In fact, the United States Department of Agriculture has gone on record calling it the world’s most popular cheese. And while pizza’s ubiquitous presence has pushed Mozzarella to the top of the U.S. charts, Cheddar isn’t far behind. In 2022, USDA estimated that the average domestic Cheddar consumption was a whopping 11.37 pounds per capita. With those stats in mind, you can’t go wrong with one (or more!) Cheddar choices in your cooler.

It matches your menu. Put it on sandwiches, burgers, and charc boards with fruit, nuts, and your favorite crackers. Whether you’re planning an elegant picnic for two or a grill-and-gather at the park, Cheddar will complement the menu. From young to aged, mild to sharp, its melty goodness and tangy, unmistakable flavor will elevate the occasion. As a bonus, Cheddar can even pair well with dessert: It’s a classic accompaniment to apple pie. 

Beverage pairings come naturally. Sure, Cheddar goes well with its traditional pourable pairings like pinot noir and pale ale, but with the explosion of flavored seltzers out there, why not match your Cheddar-forward meal with cranberry, cucumber, or black cherry soda water? The rich, tangy umami of Cheddar also hits the spot with good old-fashioned iced tea. 

Check out Hoard’s Dairyman Creamery Cheddars, along with our other award-winning cheese varieties, here.

Todays Featured Cheese: Aged White Cheddar

This Aged White Cheddar is a favorite for its bold flavor and everyday versatility. Made with milk from our farm, it has a smooth crumbly texture and a rich savory taste that stands out without overpowering. It’s great on a cheese board, melted into comfort food, or sliced thick for sandwiches. Try it with crisp apples or pears, toasted nuts and crusty bread. It also pairs well with dry cider, pale ale or a bold red wine. Simple and full of flavor, this is cheddar you’ll keep coming back to. Order your Aged White Cheddar cheese here today!

Quiz Time!

About how many gallons of milk does it take to produce one pound of cheese?
a. 2.5 gallons

b. 1.25 gallons

c. 10 gallons

d. 4 gallons

If you guessed 1.25 gallons you are correct!

Awards for Hoard’s: Farm Creamery cheeses win over tough judges

Every dairy enthusiast knows that cream rises to the top — but cheese can make it up there, too. Every year, the lucky experts at the American Cheese Society (ACS) get to taste and evaluate some of the nation’s best cheeses — upwards of 1,600 entries in varieties that range from curds to Colby, Muenster to Mozzarella, and everything in between. And although that may sound like the ideal gig, rest assured these lab-coated judges take their duties seriously: cheeses are evaluated based on technical and aesthetic aspects — flavor, texture, aroma, visual appeal, and more. Each cheese earns technical and aesthetic scores based on its merits, rather than pitting product against product; that way, every sample is given a fair shake. And with more than 120 categories, there’s a place on the metaphorical charcuterie board of competition for all.

This year’s competition garnered two awards for Hoard’s Dairyman Farm Creamery cheese, which is crafted from the Wisconsin herd’s Guernsey milk:

Governor’s Select Cheddar, which already made the podium in a previous ACS competition, took this year’s third place prize among cow’s milk Cheddars aged through 12 months. In this category, ASC’s Standards of Excellence include hitting just the right balance of sweet, nutty, salt, and acid in the cheese’s flavor profile. Texture, body, and moisture level also needed to be on point; the process to make Cheddar requires care to achieve all three. Hoard’s Governor’s Select Cheddar’s advantage might just lie in the Guernsey milk used to achieve its creamy consistency and savory taste.

Also scoring high for both its flavor and presentation is Hoard’s Dairyman Farm Creamery Port Salut-style Belaire Cheese. In the Open Category for American-Made, International-Style cheeses, this mild, rich cheese took third place. Here, the expert evaluators were in search of cheeses with clean, cows’ milk flavor and saltiness that didn’t overpower the classic expected flavors of the variety. Port Salut-style cheeses such as Belaire should be soft with a mild, appealing flavor that was first perfected by the 19th-century Trappist monks of Port-du-Salut in Entremmes, Brittany. Hoard’s version not only pleased the tasting judges but also scored high for its aesthetic appeal — it has a buttery yellow interior with a bright orange rind, a classic Port Salut appearance made even more distinctive by Guernsey milk. 

Hungry for more? Check out our variety of cheeses, learn the history behind the Guernsey cows that make up our herd, and find cheese-centric recipes that’ll hit the spot.

Today’s Featured Cheese: BELAIRE

BELAIRE: PORT SALUT-STYLE CHEESE

Our Belaire, Port Salut (POR sa-LOO) -style variety is an exquisite, mild, and classic cheese that’s easy to eat and will quickly become one of your favorites. Its creamy, subtle flavor and soft texture make it an ideal cheese for formal occasions or a Sunday afternoon on the patio. 

Belaire’s welcoming pale yellow interior is highlighted with a distinctive bright orange rind.  Slice and enjoy on its own, with a cracker, or with fruit. Pair with a white wine for an extraordinary experience.

Trappist monks in the French coastal province of Brittany created the original Port Salut variety in the early 19th century. Today master cheesemakers are crafting our Belaire Port Salut-style cheese from rich, pure Guernsey milk that comes exclusively from the Hoard’s Dairyman Farm. Order your Belaire cheese here today!