Bleu Mont Dairy has its roots in Switzerland where little wil's big cheeseWilli Lehner's father learned the trade and art of cheesemaking. These skills were passed on to some of the "kids" who decided to follow his footsteps. Willi started Bleu Mont Dairy 15 years ago when he saw the need and desire for much higher quality cheeses.

willis farm

Bleu Mont Dairy produces wind and solar power in addition to energy saving technologies. Willi is deeply committed to sustainability; he generates more energy than he uses on his farm.

Willi's best cheeses are made from willi holds his cheesecertified organic and grass fed cows in October. He uses milk from three select herds of dairy cows that are mixed breeds. He says different cows (Holstein, Guernsey, Jersey, Brown Swiss) contribute different qualities to the milk, and that October milk is richer. Maybe it's because the cows are getting their calves ready for the winter with richer milk, maybe it's because the grass grows slower. Whatever the reason, butter fat in milk changes in the fall and has a higher melting point than in the spring.

Willi uses this best milk from grass fed cows for his new bandaged cheddar rounds. These wheels of cheese already have a fabulous cheddar flavor. They will only get better as they age on red cedar boards from Switzerland in Willi's new straw bale licensed dairy plant. The walls are made of straw coated with a clay mixture of lime and sand, topped with a 14" rubber roof with straw bales turning to sod.

Willi spent a few weeks in England in Spring 2005, learning about artisan cheesemaking techniques. His bandaged cheddar won first prize in its category at the 2006 American Cheese Society judging. Now he is experimenting with surface mold ripened cheeses, using his Havarti-style cheese.

Bleu Mont Dairy cheeses are available at the Dane County Farmers' Market or contact Willi at the number below.

Call 608 767-2875 for more information.