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Wisconsin Cheese

Hidden Springs Cheese

Westby, Wisconsin

Hidden Springs Farm perches atop a beautiful green ridge in the heart of the Coulee on the patchwork terrain of Wisconsin's "Driftless Area" (the area that the glacier skipped). Brenda and Dean Jensen milk a herd of about 100 Lacaune and East Friesian sheep. In keeping with their sustainable financial and environmental vision, they employ their Amish neighbors for milking and construction, use Percheron draft horses to plow their fields and use donkeys to keep predators away from their herd.

	Driftless Deliciously simple— pasteurized sheep’s milk, culture, rennet and salt are combined in just the right proportions to create this wonderfully light, creamy and spreadable cheese. The original is light, lemony and finishes with just a hint of the wonderful grasses which sustain the flock - an excellent substitute for ricotta. Available in an ever-evolving blend of flavors.
	Natural Q1910220 · Pasteurized · Sheep’s Milk · Soft · Tub · 5 oz. Q1910160 · Pasteurized · Sheep’s Milk · Soft · Tub · 5 lb * ACS 2015 2nd place winner
	Basil Q1910280 · Pasteurized · Sheep’s Milk · Soft · Tub · 5 oz. *ACS 2015 3rd place winner
	Maple Q1910320 · Pasteurized · Sheep’s Milk · Soft · Tub · 5 oz.
	Cranberry Cinnamon Q1910370 · Pasteurized · Sheep’s Milk · Soft · Tub · 5 oz. · Seasonal * ACS 2015 2nd place winner
	Honey Lavender Q1910310 · Pasteurized · Sheep’s Milk · Soft · Tub · 5 oz. *ACS 2015 1st place winner
	Pumpkin Q1910340 · Pasteurized · Sheep’s Milk · Soft · Tub · 5 oz.
	Tomato & Garlic Q1910250 · Pasteurized · Sheep’s Milk · Soft · Tub · 5 oz.
	Bohemian Blue When a proposed 300% import tariff on Roquefort threatened to make sheep’s milk blue cheese inaccessible to most Americans, the Jensens teamed up with fellow Wisconsin cheesemakers Tony and Julie Hook to create a domestic sheep’s milk blue. Bohemian is drier than a typical drippy Roquefort but possesses the same sweet-and-sour finish. Bohemian Blue is named after Brenda's grandparents, who were Bohemian in origin. Q1900100 · Pasteurized · Sheep’s Milk · Semi-Firm · Wheel · 6 lb
	Ocooch Mountain Rising 350 feet above the Kickapoo River are the Ocooch Mountains. Named for a small band of Indians called the Ocooch, the origins of the word Ocooch can be traced to the sustenance provided by the Kickapoo to the Indians. And so this mountain-style, raw milk cheese is a fitting tribute. Aged 3-4 months, this dense, nutty, slightly grainy cheese has a natural rind which is washed during aging. Q1900050 · Raw · Sheep’s Milk · Firm · Wheel · 10 lb
	Wischago This is a Manchego-Style cheese that is aged up to 6 months. Q1900120 · Pasteurized · Sheep’s Milk · Firm · Wheel · 6 lb
	Feta Chef Jack Kaestner of the Oconomowoc Club begged Brenda for months to make him a sheep’s milk feta — when she finally gave in, the result was a stunner, taking first place in the Feta category at the 2009 American Cheese Society conference. It has continued to be one of the best fetas around winning 3rd place at the 2015 ACS conference. Lighter texture with less salt than many fetas. Q1900130 · Pasteurized · Sheep’s Milk · Semi-Soft · Tub · 4 lb · Preorder