This is why you should eat cheese: Cheese lovers, rejoice! Cheese is as nutritious as it is tasty. Read to learn why.
Do you know what makes a cheese platter even better? It’s the ability to indulge in that spread of Gouda, White Cheddar, and Butterkase guilt-free. Cheese contains nutrients such as calcium, magnesium, protein, and vitamins A and B12 that contribute to preventative health benefits. Further, consuming it regularly within serving-size guidelines has been proven to reduce the risk of cardiovascular disease and increase all-around whole-body health. According to a series of studies published by Advances in Nutrition, a peer-reviewed journal dedicated to scientific and nutritional research, the lowest risk of all-cause mortality among participants was observed at the consumption of approximately 40 grams of cheese per day. This optimal 35 to 40 grams per day held consistent throughout alternative focus groups as well, leveling out steadily (creating an “L” shaped curve) in studies pertaining to the “relative risk of incident” for cardiovascular disease, congenital heart disease, and stroke. This means people who consumed no cheese were at a slightly higher risk for acquiring these diseases than people who consumed 35 to 40 grams of cheese per day. To cheese lovers, this may not seem like much cheese. Forty grams is just a little over 1/3 cup. But it’s important to note that 40 grams is where the data began to level, not rise, meaning there is some wiggle room. Consuming more than this was not directly linked to an increase in relative risk for each of the diseases. Cheese has also been shown to improve cognitive function and bone health and contribute to hip fracture prevention. What’s more, it has the added benefit of pairing well with a variety of foods, making it a healthful alternative to highly processed snacks and meals. Fruits, nuts, bread, and wine are among the most popular pairings, and, should one want to encounter the smell and flavor of a specialty cheese at its finest, eating a chunk of cheese all on its own can be a singularly enjoyable (and nourishing) experience. View our selection of Hoard’s Dairyman Farm Creamery cheeses here.To the cheesery, and beyond! The cheesemaking process is long and involved. Read to learn how your favorite block or curd is made.
Picture this: you’re at a high school graduation party. You plop four — nay, five — tomato and mozzarella skewers onto your plate. You then sing their praises to the host, who points to a cherry tomato plant near the lawn’s edge. Aha! You’re ecstatic to know the source. But wait — where did the cheese come from? At the Hoard’s Dairyman Farm Creamery, we know exactly where our cheese comes from and how it’s made — and so can you.It all starts with high-quality milk from our own Hoard’s Dairyman Farm, and we pride ourselves on having some of the best in the nation. From there, it’s about the cheesemaking process: a tradition as old and practiced as milking itself. Cheese began as an inadvertent discovery (forgotten milk turned accidentally to curd) and is now a beloved food. But where does it come from, and how is it made? For instance, did you know that it takes ten pounds of milk to make one pound of cheese? Or that the scale of a cheese’s sweet or bitter taste depends on how much starter culture is added to the pre-curded milk? Or that coagulation is the process during which milk proteins thicken, and rennet refers to added enzymes that move that process along? Maybe you did – if so, your basic cheese knowledge far surpasses my own. But in case this is new and unfamiliar territory, let’s start from the beginning. According to The Dairy Farmers of Wisconsin, the cheesemaking process begins with the immediate pasteurization of a milk delivery. Pasteurization is the process of heating milk to a specific temperature for a set period of time in order to kill off harmful bacteria that may be found in raw milk. From there, starter culture (friendly bacteria) and rennet are added. Starter culture turns milk sugars (lactose) into lactic acid, and rennet kickstarts coagulation, triggering the beginning of the milk’s transformation. After between 30 minutes to two hours of setting, the milk binds together to form curd. The curd sits in a bath of whey — a liquid made up of water and milk protein — which needs to be drained so that cheesemakers can retrieve the curd. The more whey that is released, the harder the cheese will be. Similarly, the smaller the curd, the harder the cheese will be, and vice versa. Once the curd has been drained and cut, it’s time for salting and cooking. Salt enhances flavor, develops texture, and is a natural preservative. It may be used in various ways throughout the cheesemaking process: added directly into the fresh curd, sprinkled on top of the curd once formed, or used in a brine bath. A cheesemaker may also add herbs or other ingredients while the curd cooks.Once the curd is pressed into a form, the pieces naturally knit together to create a solid shape. The harder the curd is pressed into its form, the firmer the cheese will be. Softer variations such as mozzarella are heated and stretched rather than pressed.Finally, the cheese is either left to ripen in a temperature-controlled room or served fresh.From liquid to solid to table to mouth, the process of cheesemaking is precise and hands-on. Next time you eat a mozzarella ball, you’ll be doing so with the arresting knowledge of how it came to be. Order your own Hoard’s Dairyman Farm Creamery cheeses here. Antarctica’s first and only Guernsey cow
A cow—possibly Klondike—on her way to Antarctica. CBS / GETTY IMAGES
In 1933, American naval officer Richard E. Byrd returned to the Antarctic base Little America — constructed on his previous (and first) voyage to the continent — in the interest of mapping and claiming land around the South Pole. An all-around explorer, Byrd was accustomed to spending chunks of time with expedition crews. This time, however, he had three unique companions: Deerfoot Maid, Foremost Southern Girl, and Klondike Gay Nira — Guernsey cows from Massachusetts, New York, and North Carolina. According to The Mariners’ Museum and Park, Byrd secured these cows’ attendance by partnering with the American Guernsey Cattle Club. The trip would promote dairy, he said, as well as the individual dairy farms the cows came from. Indeed, the cows made headlines across the nation, their leader’s thirst for adventure igniting an illustrious spark even The Great Depression couldn’t extinguish. Klondike was pregnant upon boarding the southern-bound ship — intentionally. Byrd’s hope was that she would give birth within the Antarctic circle. Alas, the calf, Iceberg, was born just north of it. Still, Iceberg quickly became an American hero, spawning books and comics and ads telling the tale of his singular journey.During the latter part of the trip, Klondike acquired frostbite and had to be put down. Additionally, young Iceberg returned home with rickets and a severe Vitamin D deficiency. This is not terribly surprising, since cows are typically comfortable at temperatures 20 degrees F and above, but it raises questions as to whether the Guernseys should have been brought to Antarctica in the first place, and if Byrd would have been permitted to bring them there today. Regardless, the expedition lives on in Antarctic and dairy lore alike. How many cows can say they’ve traveled beyond their pasture or barn? Iceberg went where no cow has gone before. And where no cow probably ever will again. Source: https://www.britannica.com/biography/Richard-E-Byrd/Byrds-accomplishmentsReturn of St. Saviour
Hoard’s Dairyman Farm Creamery’s award-winning St. Saviour Camembert-style cheese is once again available for purchase online and in supporting stores.Camembert refers to cheese that is soft and creamy, with a ripe (molded) rind. It originated in Camembert, Normandy and has made its way to cheesemakers at Willow Creek Cheese in Berlin, Wisconsin, who use Hoard’s Dairy’s pure Guernsey milk for this product. Ounce for ounce, cheese is one of the most nutritious foods there is. Today, our dairymen and cheesemakers at Hoard’s adhere to the founder William D. Hoard’s belief in sustainable agriculture: quality milk and quality cheese are the product of quality practices. Well-kept soil, pastures, cows, facilities, and workers are the foundation of healthful food. Silver Medalist at the 2022 International Cheese and Dairy Awards in England, First Place winner at the 2022 Green County Wisconsin State Fair, and Bronze Medalist at the 2022 World Cheese Awards in Spain, St. Saviour — and its makers — has made a name for itself around the world. Milwaukee PBS’s documentary on St. Saviour cheese, Willow Creek cheesemakers, and Hoard’s Dairy highlights the cultural importance of these products and practices. “This is the culmination of generations of farmers, of scientists, of cheesemakers, of people whose passion is the Wisconsin identity,” said journalist Luke Zahm. Order St. Saviour online today. The year in review: Six Hoard’s Dairyman Farm Creamery varieties receive awards in 2023.
Green County Wisconsin Fair; Monroe, WI; Mild Cheddar; Second Place
Green County Wisconsin Fair; Monroe, WI; Governor's Select Cheddar; Third Place
WI Dairy Products Assn Contest; Madison, WI; Belaire; First Place
WI Dairy Products Assn Contest; Madison, WI; Sark; Third Place
WI Dairy Products Assn Contest; Madison, WI; St. Saviour; Third Place
World Cheese Awards; Trondheim, Norway; Gouda; Bronze medal
Are you ready for some football?
Order your Hoard’s Dairyman Farm Creamery cheese by February 6, to ensure delivery for the big game.Whether you’re entertaining, visiting friends, or just curling up by the TV at home, a selection of Hoard’s Dairyman Farm Creamery cheese will always make your day better. Click here to explore our special cheese samplers along with the Big Game Bundle just in time for the greatest game of the season. Order by February 6, to ensure you’ll have your order for the game.Our cheese is always express-shipped in chilled, insulated boxes to preserve freshness and quality. Order yours today!Meet our Creamery Director
Ricardo Gutierrez
Joining the Hoard’s Dairyman Farm Creamery team in 2023 is Ricardo Gutierrez, Creamery Director. Born in Mexico City, Ricardo has a degree in Food Engineering and has studied cheese-making in Spain and the Netherlands.In Mexico, he started a small cheese factory and discovered Wisconsin cheese-making during a visit to relatives in the Sheboygan area. He hasn’t looked back and since then Ricardo has won nine International cheese awards. Watch for Ricardo’s new varieties in 2024. Hoard's Dairyman Farm Creamery Cheese Wins Again
We are pleased to announce that three Hoard’s Dairyman Farm Creamery cheese varieties received honors in the World Dairy Expo Championship Dairy Product Contest, held in September this year.
FIRST PLACE Belaire, Port Salut-style, Open Class Semi-Soft
THIRD PLACE Sark, Butterkase, Open Class Semi-soft
THIRD PLACE St. Saviour, Camembert-style, Open Class Soft
Sponsored by the Wisconsin Dairy Products Association, this year’s competition featured dairy products from 43 states in 93 classes.
Almost Here! Time to place your Holiday cheese orders!
Cheese and the holidays always go together and a great way to celebrate is to serve Hoard’s Dairyman Farm Creamery cheese! We think you’ll agree.Cheese and the holidays always go together and a great way to celebrate is to serve Hoard’s Dairyman Farm Creamery cheese! We think you’ll agree.Certain to be a hit at any holiday party, our cheese makes a great gift too. Several gift box options are available that include an array of our award-winning cheese varieties. You can also have your selection arrive in a deluxe collector-quality wooden box. Click here to explore all the varieties and options.Hoard’s Dairyman Farm Creamery cheese is a great gift idea for your family, friends, employees, or it will brighten the day of anyone you know. 
Hoard’s Dairyman Farm Creamery cheese makes a great gift.
Hoard’s Dairyman Farm Creamery Gouda Wins Bronze at World Cheese Awards
Our award-winning Gouda cheese.
Hoard’s Dairyman Farm Creamery’s Gouda cheese received a Bronze award at the prestigious World Cheese Awards, held in Trondheim, Norway on October 27, 2023.“This is the Olympics of cheesemaking and it is an extraordinary honor for our Gouda to receive a bronze award at this world class event,” said Ricardo Gutierrez, Hoard’s Dairyman Farm Creamery Director. “The milk from our dairy farm and the expert craftsmanship of our cheesemaker are what makes this Gouda special, and we are pleased the world’s top judges agree,” he added. Celebrating its 35th year, the World Cheese Awards received over 4,000 cheese entries from 45 countries, with all cheese entries being judged on appearance, texture, aroma, and flavor by 250 expert judges from 38 countries throughout the world. Top cheesemakers from the U.S., France, Italy, Spain, and Switzerland competed along with many emerging cheesemaking markets including South Africa, Brazil, Uruguay and Argentina. Milk for Hoard’s Dairyman Farm Creamery Gouda and our other varieties comes exclusively from the Hoard’s Dairyman Farm in Fort Atkinson, Wisconsin. “Milk from our historic Guernsey herd is the foundation of our cheese, and the flavor, texture and yield have surpassed all expectations,” said Brian Knox, President of the W.D. Hoard Company. “Our award-winning Gouda is made by master cheesemaker, Bruce Workman of Monticello, Wisconsin. It has a solid texture with an aromatic and sweet, caramel-like flavor when young that matures to a more savory, nutty character with age,” he added.Click HERE to learn more about Hoard’s Dairyman Farm Creamery cheese, our historic farm’s Guernsey cows, and to order this award-winning Gouda cheese and other varieties online.