The Ultimate Guide to Types of Cheese in Wisconsin

From creamy brie to sharp aged cheddar, Wisconsin’s cheesemakers craft more than six hundred distinctive varieties, types, and styles, showcasing unmatched diversity, quality, and innovation. Wisconsin is not only the State of Cheese—it’s America’s Dairyland, a place internationally recognized for its cheesemaking heritage and mastery. Generations of cheesemakers have turned local milk into award-winning cheeses across every major category, making Wisconsin the undisputed leader in American cheese.

In this guide, we’ll explore the main categories of cheese made in Wisconsin, their unique characteristics, how to best enjoy them, notable examples from local makers, and perfect pairings. We’ll also highlight Wisconsin Originals—cheeses born here, like brick, colby, and colby jack—showing how tradition and creativity come together in the State of Cheese.

Fresh Cheeses

Fresh cheeses are soft, mild, and unripened or only minimally aged. They’re known for smooth textures and clean, subtle flavors that let the pure taste of Wisconsin milk shine through.

Examples of Fresh Cheeses:

Mozzarella – Look for Wisconsin standouts like BelGioioso burrata and Crave Brothers mozzarella.
Ricotta – Grande Ricotta’s lightly sweet curds are a local favorite.
Mascarpone – Rich and spreadable, Crave Brothers’ mascarpone adds a silky texture to desserts.
Quark – Clock Shadow Creamery Quark by Cedar Grove Cheese is an exceptional Wisconsin quark, a fresh, subtly zesty delight.

Ideal Uses:

Salads and fresh dishes.
Spreads for crackers and bread.
Filling for pastas like lasagna or stuffed shells.
Desserts like cheesecakes and tiramisu.
Pizza toppings for a fresh, cheesy touch.

Pairings:

Fresh fruit—like berries or melon—adds bright contrast.
Honey or light preserves amplify the delicate sweetness.
Light white wines or sparkling wines complement the gentle tang.
For non-alcoholic options, herbal teas (hot or iced) or sparkling water offer a refreshing balance.

Soft Bloomy-Rind Cheeses

Soft bloomy-rind cheeses feature lush interiors and a white, edible rind. They’re mild, buttery, and sometimes earthy—perfect for adding a luxurious feel to any spread.

Examples of Soft Bloomy-Rind Cheeses:

Brie – Wisconsin makes some great versions, including Triple Crème Brie with Ash by Schroeder Kase and Renard’s Cheese Brie.
Camembert-style – Hoard’s Dairyman St. Saviour offers a bloomy, earthy bite that rivals any classic French version.

Ideal Uses:

Cheese boards let these cheeses shine next to fruits and nuts.
Baked brie recipes make this cheese all warm and gooey inside a flaky crust.
Crusty bread is ideal for spreading these cheeses on for an indulgent snack.

Pairings:

Fresh berries or sliced apples provide a burst of sweetness.
Nuts—like almonds or walnuts—add a crunchy texture.
Fig jam or mild fruit preserves offer a perfect sweet-savory balance.
Chardonnay or sparkling wines make a crisp, elegant match.
For non-alcoholic pairings, try sparkling juices or lightly sweetened herbal teas.

Semi-Soft Cheeses

Semi-soft cheeses have smooth, creamy textures and mild, approachable flavors. These cheeses are renowned for their exceptional melting qualities and come in a range from mellow and buttery to lightly sharp, making them kitchen staples for all kinds of hot and cold applications.

Examples of Semi-Soft Cheeses:

Brick Cheese – A true Wisconsin Original, Widmer’s Aged Brick cheese delivers mellow richness with a touch of tang.
Fontina – Wisconsin is home to excellent versions from Roth, BelGioioso, and Cello—each one a melt-friendly favorite.
Havarti – Roth havarti and Meister dill havarti showcase this classic cheese’s crowd-pleasing flavor.

Ideal Uses:

Layer in sandwiches and paninis for rich, melty texture.
Melt into grilled cheese, mac and cheese, or fondue for a comforting, gooey bite.
Add to raclette-style dishes or casseroles for cheesy perfection.

Pairings:

Fresh apple slices or pears make for a bright, crisp contrast.
Cured meats like prosciutto or summer sausage bring out the cheese’s mild tang.
Crisp lagers, rosé, or Pinot Noir complement the richness these cheeses.
For non-alcoholic pairings, try chilled sparkling water with citrus or herbal iced teas.

Semi-Hard and Firm Cheeses

Semi-hard and firm cheeses develop more pronounced flavors as they age, with textures that range from supple to slightly crumbly. These cheeses balance everyday versatility with a complexity that’s ideal for both snacking and melting.

Examples of Semi-Hard and Firm Cheeses:

Cheddar – From Henning Cheese to Hook’s Cheddar (ranging from mild 1-year to crumbly 20-year), Wisconsin cheddars showcase impressive range.
Colby and Colby-Jack – Another Wisconsin Original, colby was born here and perfected by makers like Widmer’s Cheese Cellars, Meister’s, and Arena Cheese, who, by the way, invented colby jack.
Swiss – Decatur Dairy Stettler Swiss, Roth Grand Cru, and Deppeler Baby Swiss all deliver nutty, smooth flavors.

Ideal Uses:

A natural fit for snacking with crackers or fruit.
Perfect in sandwiches, on burgers, or melted into casseroles.
A perfect addition to mac and cheese or potato bakes for a savory, satisfying bite.

Pairings:

Crisp apple and pear slices offer up a sweet balance.
Hearty crackers create a crunchy contrast.
Pair with IPA, Merlot, or Sauvignon Blanc to highlight the nuanced flavors of these cheeses.
For non-alcoholic pairings, go for sparkling water, lightly sweetened kombucha, or herbal iced teas.

Hard and Aged Cheeses

Hard and aged cheeses boast dense, crumbly textures and deeply savory, nutty flavors brought out by extensive aging and expert craftsmanship. These cheeses are prized for their intensity and complexity.

Examples of Hard and Aged Cheeses:

Aged Gouda – Marieke Gouda’s aged varieties develop caramelized sweetness and a satisfying crunch.
Parmesan-Style Cheeses – Wisconsin cheesemakers like Sartori (SarVecchio), BelGioioso (American Grana), and Cello (Copper Kettle Parmesan) rival Italy’s best.
Romano – Grande’s Romano brings a punchy, salty edge to any dish.

Ideal Uses:

Grate or shave over pasta, risotto, or fresh salads for umami-rich flavor.
Enjoy as part of a cheese board, where it shines next to nuts and dried fruits.
Add to roasted vegetables, hearty soups, or risottos.

Pairings:

Sweet, dried fruits like figs or apricots contrast with the savory, aged notes of these cheeses.
Cured meats like salami or prosciutto amplify the richness of this cheese family.
Almonds and walnuts bring extra crunch, while a drizzle of honey balances saltiness.
Full-bodied reds like Cabernet Sauvignon or Chianti, or even port or amber ales, round out the flavors.
For non-alcoholic pairings, try tart shrub drinks, herbal teas, or a citrusy yuzu jasmine spritz.

Blue Cheeses

Blue cheeses are unmistakable for their striking blue-green veins—created by introducing cultures of Penicillium roqueforti during the cheesemaking process. This bold, pungent style typically features a smooth yet crumbly texture, offering an assertive, zesty bite that’s a true delight for cheese lovers.

Examples:

Hook’s Blue Paradise – An indulgent, creamy blue with a mellow, sweet finish.
Roth Buttermilk Blue – Rich and balanced, with a mild, approachable tang.
Salemville Amish Blue – Earthy and robust, with a classic blue cheese kick.

Ideal Uses:

Crumble over fresh salads or roasted beets for a punch of umami.
Melt into burgers or steaks for a savory finish.
Pair with sweet elements like honey or fresh figs for a decadent bite.

Pairings:

Fresh honeycomb, ripe figs, or sweet fruit preserves bring balance to the intense flavor.
Robust reds like Cabernet Sauvignon or port wine complement the boldness.
IPAs offer a crisp, hoppy contrast.
Non-alcoholic pairings include sparkling water with a splash of tart shrub or crisp apple cider.

Washed-Rind Cheeses

Washed-rind cheeses are bathed in a brine during aging, encouraging the growth of bacteria that create their signature orange-hued rinds and rich, savory flavors. These cheeses range from soft and supple to dense and crumbly, with a pleasantly funky aroma.

Examples:

Brick – A Wisconsin Original, brick cheeses like Widmer’s Aged Brick offer a mellow, yet flavorful profile that’s both distinctive and versatile.
Chalet Cheese Co-op Limburger – A classic, robust washed-rind known for its pungent aroma and soft interior.
Raclette – A semi-soft, alpine-style cheese, perfect for melting and scraping.
Roth Monroe – A rich, savory washed-rind with a subtle earthiness.

Ideal Uses:

Add depth to gourmet sandwiches or sliders.
Melt over roasted potatoes or root vegetables for comforting, alpine-inspired fare.
Add to a charcuterie board for a flavorful, unexpected element.

Pairings:

Dark rye bread and pickled vegetables bring bold, tangy balance.
Mustard or cornichons highlight the savory, pungent notes.
Belgian-style ales or Riesling offer a refreshing complement.
Non-alcoholic options include kombucha or vinegar-based shrub drinks.

Specialty and Blended Cheeses

Specialty and blended cheeses highlight the innovative spirit of Wisconsin cheesemakers—taking classic cheeses and infusing them with fruits, spices, herbs, or even wine. These cheeses offer unexpected flavor profiles and textural surprises.

Examples:

Carr Valley Cranberry Chipotle Cheddar – A perfect balance of smoky heat and sweet-tart fruit.
Henning Cheese Blueberry Cobbler Cheddar – A sweet and unique masterpiece from one of Wisconsin’s most inventive makers.
Sartori BellaVitano – With versions like Espresso, Merlot, and Balsamic, this cheese blends traditional textures with bold, unexpected flavors.
Maple Leaf Cheese Jalapeño Jack – Semi-soft texture with a spicy jalapeño bite.

Ideal Uses:

Creative cheese boards that showcase unique flavor combinations.
Add to gourmet sandwiches or mac and cheese for an eye-catching flavor note.
Use as a talking-point appetizer with fruit preserves or honey.

Pairings:

Sweet jams and preserves or peppery chutneys complement the infused flavors.
Artisanal crackers provide a crunchy contrast.
Pair with craft beers or a well-matched specialty cocktail.
Non-alcoholic pairings like sparkling juices or fruit-forward mocktails keep the focus on flavor.

Tips for Enjoying Wisconsin Cheese at Its Best

Store Wisely: Keep cheeses fresh by wrapping them in parchment or wax paper, then loosely in plastic wrap. This preserves moisture while preventing off-flavors.
Serve at Room Temperature: Let cheeses sit out for 30 minutes before serving—this enhances the aroma and texture.
Build the Board: Include a mix of soft, semi-soft, and hard cheeses for a dynamic tasting experience. Add fresh and dried fruits, nuts, and pickles for a well-rounded board.

FAQs

How are cheeses categorized?
Cheeses are generally grouped into categories like fresh, soft bloomy rind, semi-soft, semi-hard, hard, blue, washed-rind, and specialty blended varieties.

How many varieties of cheese exist?
Globally, there are thousands of cheeses—over 600 distinctive varieties, types and styles are made right here in Wisconsin.

What is the most popular type of cheese?
Cheddar is one of the most popular types of cheese worldwide and is a favorite in Wisconsin.

How many varieties of cheese are made in Wisconsin?
Wisconsin cheesemakers produce over 600 distinct varieties, types and styles—more than any other state.