8 Wisconsin Cheeses That Deserve Their Own Fan Clubs

Wisconsin isn’t called America’s Dairyland for nothing.

With over 600 varieties of cheese produced across the state, Wisconsin has become the cheese capital of the nation.

I’ve spent years exploring cheese shops and creameries, tasting everything from mild to wild.

These eight Wisconsin cheeses have earned my undying devotion and deserve fanatic followings of their own.

1. Pleasant Ridge Reserve: The Crown Jewel

The first time I tasted Pleasant Ridge Reserve, I nearly fell off my chair. Made only during summer months when the cows graze on fresh pasture, this Alpine-style cheese has won more awards than any other American cheese.

The flavor explodes with notes of caramel, nuts, and a grassy sweetness that keeps evolving on your tongue. Uplands Cheese Company crafts each wheel by hand, aging them for at least six months in special caves.

My favorite way to enjoy it? A simple cracker and a glass of crisp white wine. The crystalline texture that develops during aging creates little pops of flavor that make this cheese absolutely addictive. Trust me, you’ll be planning a road trip to Dodgeville after your first bite.

2. Black Pepper BellaVitano: Spicy Sophistication

Whoever thought of coating creamy BellaVitano in cracked black pepper deserves a medal! This creation from Sartori Cheese combines the rich, nutty qualities of Parmesan with the creaminess of cheddar, then kicks everything up with a peppery punch.

Last Christmas, I brought this to a family gathering, and my cheese-ambivalent uncle couldn’t stop sneaking pieces. The texture falls somewhere between crumbly and creamy with those delightful little tyrosine crystals that make your teeth sing.

Each bite starts with buttery sweetness before the pepper delivers its warm, spicy finale. The contrast between the creamy interior and the peppered rind creates a perfect balance that works equally well on a cheese board or grated over pasta. It’s the cheese equivalent of a cozy sweater with unexpected edge.

3. Marieke Gouda: Dutch Tradition, Wisconsin Heart

Holy cow—literally! Marieke Penterman, a Dutch immigrant, makes this Gouda using milk from her own herd of Holsteins. The milk travels mere steps from the milking parlor to the cheese vat, creating unmatched freshness.

I once detoured two hours on a road trip just to visit her creamery in Thorp. The aged varieties develop a butterscotch complexity that makes me weak at the knees. Her Gouda has won over 150 awards, including the coveted U.S. Championship Cheese Contest Grand Champion title.

What makes it special is the traditional Dutch methods combined with Wisconsin’s exceptional milk. The cheese develops little protein crystals as it ages, creating a delightful crunch amid the rich, caramel-like paste. Available in numerous flavors from plain to fenugreek, foenegreek, or cumin, there’s a Marieke Gouda for every cheese lover.

4. SarVecchio Parmesan: America’s Answer To Italy

Forget importing Parmigiano-Reggiano—Wisconsin has SarVecchio! During my college years in Madison, this cheese saved countless bowls of ramen from mediocrity. Aged for at least 20 months, SarVecchio develops a sweet, nutty flavor with notes of fruit and caramel that rivals its Italian cousin.

Sartori’s master cheesemakers have perfected this recipe over generations. The crystalline texture creates little crunchy bits throughout that cheese nerds like me go crazy for. These are actually amino acid clusters called tyrosine crystals—science you can taste!

Grate it over pasta, shave it onto salads, or do what I do and eat little chunks straight from the wedge as a midnight snack. The slightly sweeter profile compared to Italian Parmesan makes it uniquely Wisconsin. SarVecchio has won so many awards they practically need their own trophy room.

5. Uplands Creamery’s Rush Creek Reserve: The Winter Wonder

Wrapped in spruce bark and only available from November through December, Rush Creek Reserve is the cheese world’s equivalent of a limited-edition sneaker drop. Cheese enthusiasts literally mark their calendars for its annual release!

My first experience with this silky, spoonable cheese was at a friend’s holiday party. One taste of its bacon-y, woodsy flavor had me cornering the cheese plate for the rest of the night. The texture is pure magic—custard-like and meant to be scooped with a spoon rather than sliced.

Inspired by the French Vacherin Mont d’Or, this raw milk wonder is made when the cows’ diet shifts from summer pasture to dry hay, creating richer milk. After aging for 60 days, the spruce bark imparts a distinctive resinous quality that pairs beautifully with the savory, meaty flavors of the paste. Worth every penny of its premium price tag!

6. Hook’s 15-Year Cheddar: The Elder Statesman

At $75 per pound, Hook’s 15-Year Cheddar might seem outrageous until you taste it. Tony and Julie Hook age this masterpiece for an unheard-of 15 years, creating something that barely resembles ordinary cheddar.

I splurged on a quarter-pound for my birthday last year. The flavor was mind-blowing—intensely concentrated with notes of caramel, beef broth, and a sharpness that tingles without overwhelming. The texture becomes almost fudge-like after such extended aging, with abundant crunchy calcium lactate crystals throughout.

The Hooks begin with exceptional milk from small family farms around Mineral Point, then use traditional cheddar-making techniques. Only the best wheels make it to the 15-year mark. Each batch sells out immediately upon release, with cheese lovers across the country joining waiting lists. It’s the whiskey of the cheese world—complex, rare, and worth savoring slowly.

7. Carr Valley Snow White Goat Cheddar: The Unexpected Twist

White as freshly fallen snow with a flavor that’ll knock your socks off! Master cheesemaker Sid Cook created this goat milk cheddar that converted me from a goat cheese skeptic to an evangelist. Unlike typical goat cheeses, there’s no barnyardy flavor—just clean, bright tanginess with a surprisingly buttery finish.

During a cheese tasting tour through central Wisconsin, this was the sleeper hit that had everyone in our group asking where to buy it. The texture strikes a perfect balance between crumbly and creamy, making it fantastic for both cooking and snacking.

Aged for six months, it develops enough complexity to keep things interesting while remaining approachable for cheese novices. I’ve melted it into mac and cheese, crumbled it over roasted beets, and eaten embarrassing amounts straight from the refrigerator during midnight snack raids. This is the cheese that proves Wisconsin’s innovation extends well beyond cow’s milk.

8. Limburger: The Misunderstood Stinker

Hear me out! Yes, Limburger smells like gym socks left in a locker over summer break. But Chalet Cheese Cooperative in Monroe is the only place in America still making this legendary stinker, and there’s a reason it persists.

My grandfather introduced me to the ritual: spread on rye bread with raw onion and mustard. The pungent aroma made my eyes water, but the flavor? Surprisingly mild and mushroomy with a meaty savoriness that’s utterly unique. The contrast between smell and taste creates a culinary adventure few cheeses can match.

Once a lunchbox staple for miners and factory workers, Limburger became the butt of jokes in movies and cartoons. The bacteria Brevibacterium linens (the same one responsible for foot odor) creates that infamous smell as it ripens the cheese from the outside in. Brave cheese lovers know: hold your nose, take a bite, and join a tradition dating back to Wisconsin’s earliest German immigrants.