Artisan Cheeses
Besides Bleu Mont
Dairy's array of swiss-style cheeses, Willi is making two kinds of artisan cheeses that are aged in his straw bale cave on wooden boards.
His artisan cheeses are made with milk from certified organic and rotationally grazed cows. These practices give the milk more taste of the land they come from, and allow him to develop the unique characters of his cheeses.
Bandaged Cheddar
Willi bandages his 10 pound wheels of uncolored cheddar cheese, spritzes them with a combination of
previous rinds and clean water, and ages them in his cave on special spruce boards that are sanitized after each use. This cheese has a cleaner, more open feel than many other cheddars, and its taste offers buttery nuttiness and a very clean finish. The bandaged cheddar also ages amazingly well, even in a home refrigerator. This cheese won first prize in its category at the 2006 American Cheese Society judging.
Washed Rind Cheeses
Willi is experimenting with various inoculation procedures, using either a prepared bacterium, ground rind from existing aged cheeses mixed in a salt solution, or more innovatively, filtered water that has steeped with earth from undisturbed woods on his own farm. He hand washes his smaller cheeses with these smears to produce very different cheeses. You'll have to taste them to discover all their differences, but some offer intense flavors and aromas, or break down almost to liquid in a layer under the rind. These cheeses should almost always be eaten within weeks of purchase.
Bleu Mont Dairy cheeses are available at the Dane County Farmers' Market or by special arrangements through www.cheeseforager.com.