Amazing Alpine-Style Cheeses |
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Our Swiss immigrants brought amazing alpine-style (gruyère) cheeses to Wisconsin in the 1800s. Also called mountain cheeses, these tasty specialties were born from the cheesemaking traditions of the French, Swiss and Italian Alps and are handcrafted here today using traditional methods passed down from generations. |
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Swiss was one of the first Old World cheeses produced in Wisconsin. A cousin of emmentaler, an aged gem like Deppeler’s Swiss has large holes called "eyes" and buttery, nutty, sweet flavors. Creamy baby swiss, such as Master Cheesemaker Steve Stettler’s luscious lace-style swiss, has smaller holes and is aged for less time. Both are delicious and melt like a dream in these recipes. |
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| Fruity + Savory Swiss Galettes |
| | Swiss + Spinach Crustless Quiche |
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Great Admiration for Gruyère |
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Our cheesemakers honor tradition by crafting gruyère-style cheeses with time-honored methods. Roelli Little Mountain, a wash-rind, raw milk cheese made in the Appenzeller style, is crafted with copper tools and added cultures to give it flavors specific to Alpine mountain cheese. Roth Grand Cru® Surchoix, the 2016 World Champion with caramel, fruit and mushroom notes, is crafted in copper vats and cellar-aged on spruce boards. Meanwhile, Uplands Pleasant Ridge Reserve, America’s most awarded cheese, achieves its rich, fruity finish from the sweetness born from the summer milk of pasture-grazed cows. |
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Alpine + Prosciutto Flatbreads |
| Alpine-Style Cucumber Bites |
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| | Grand Cru® Surchoix Pastries |
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| | Savor an award-winning artisanal masterpiece featuring the sweet, nutty notes you'd expect from a classic gruyère and a pleasant, sharp bite of cheddar flavor on the finish. Wood River Creamery® Cheddar Gruyere is aged for six to eight months. “Aging brings out the sweetness of the cheese,” explains Master Cheesemaker Bruce Willis. The texture is smooth and creamy, with those delightful pockets of crunchy tyrosine crystals that'll leave you craving more. |
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Meet the Maker: Orphée Paillotin |
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Born in France, Orphée Paillotin, owner and head cheesemaker at Alpinage Cheese, moved to Wisconsin and earned his cheesemaking license in 2019. Today, he crafts raclette, a traditional alpine cheese often melted and scraped over potatoes, cornichons, vegetables and cured meats. “Raclette in France is the equivalent of cheese curds in Wisconsin; it’s part of our DNA,” he shares. “So I decided to focus exclusively on making an American version of raclette cheese.” Orphée’s take is known for its creamy texture and earthy, buttery, nutty and fruity flavors with just a hint of pungency, making it a perfect choice for snacking and cooking. |
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| | | Dessert Cheese Board for Two |
Dip wedges of Uplands Pleasant Ridge Reserve, drizzle crumbly Hook's Original Blue Cheese, and then devour delectable cheese pairings with melted chocolate, candied nuts, toffee bits, fruits and cookies. |
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© 2025 Dairy Farmers of Wisconsin |
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