Saxon Creamery

I love their cheeses and enjoyed passing all the independent farmers pastures of their cows on the way to the Creamery. Unfortunately, as of late July 2018, the retail store is no longer open. Darn! Definitely call ahead.

This is my all time favorite place to buy cheese. This creamery has its own herd of cows. The cows are all grass/pasture fed. There are no antibiotics or hormones used here. Big Ed's Gouda may be the best cheese in the state (it did take second in its category in state championship, missing first by a hundredth of a point). They even have a raw milk choice. Grass fed healthy cows make the best and healthiest cheese. The cheese here is so good that you will find yourself rolling your eyes and making mouth noises. If you like cheese, really, really like cheese you gotta try this place out. Believe you me, I know good cheese when I see/smell/taste it.

On my last visit to Wisconsin, I went out to see the Saxon Creamery. The creamery is located in Cleveland, Wisconsin. It was started by the Klessig and Heimerl families, who brought in Neville McNaughton, Pat Knowles and Dan Strongin as consultants.Not only do I love cheese, but I grew up in Cleveland and went to grade school with the Klessigs, so I was very interested and excited to try their cheese.After 15 years of planning, the first milk was delivered and a vat of cheese was made on August 24, 2007. I had some of the cheese during the winter holiday -- and they are now ramping up for national distribution. Look for their cheese at Whole Foods in the DC area in July -- and they will be rolling out nationally in the coming 6 months.They have 3 core cheeses -- Green Fields, Big Eds and Saxony. I have only tasted the prototypes, they were all delicious and are worth seeking out. You can contact the creamery at their website to get additional information about where to purchase their cheese.Green FieldsA semi-soft cheese that is carefully tended then wrapped in a special breathable paper to protect Green Field's sophisticated flavor during the journey from our creamery to you. Made from whole raw cow's milk, and unpressed cooked curds, with a washed rind ripened a minimum of 60 days -- at its peak at four months with a shelf life of six months.Big EdsYoung, mild, but full of flavor, with a buttery body. Enthusiastic, like Ed Klessig, whom it was named after, it hugs you back, never offends, and is great both for first time tasters and afficionados.A "clean rind" cheese made from raw cow's milk formed into cooked, pressed curds and ripened 120 days, with a shelf life of six months -- clean rind cheeses are meticulously wiped to keep them clean, cultivating a nearly perfect rind.SaxonyA sophisticated cheese with a nutty flavor and a supple-body, as comfortable in the kitchen as it is on the table. Cooked pressed curds from whole raw cow's milk with a light, dry, washed rind ripened a minimum of 90 days, peaking at 150, with a shelf life of 9 months.

We have been enjoying Saxon cheeses for a few years now. We've tried quite a few varieties and have never been disappointed! Over the holidays, we tried a few of the spread cheeses - Pastures cheddar, Big Ed's Gouda with red wine, Snowfields with Riesling wine and Snowfields Spicy Lager. OMG - hard to decide a favorite!!! Only downfall - hard to find Saxon in the Milwaukee area, but worth the trip to Cleveland to stock up every few months!

I am from Wisconsin, but I tried some of your cheese at Wasik's, The Cheese Store in Wellesley, MA. it is very good cheese. very smooth with a snappy flavor.