Pleasant Ridge Reserve is coveted worldwide by cheese connoisseurs. It's named after the land formation on which the farm sits. Crafted by cheesemaker Andy Hatch of Uplands Cheese Company, this farmstead cheese is made in the summer from grass-fed milk as cows graze upon lush pastures. The land lends sweet and complex flavors to the milk used to create this aged alpine-style cheese. One taste, and you’ll understand why it’s the most awarded cheese in American history! 

The area's gourmet food may be a secret to some. But Executive Chef Luke Zahm, the owner of the Driftless Café, spreads the word about the region's cheesemakers and specialty cheeses with his menu. “Pleasant Ridge Reserve is a staple…and people are taken aback whenever Chris Roelli’s cheeses are on our cheese board,” shares Luke. “Then there’s World Champion Roth Grand Cru® Surchoix, the 2016 World Championship Cheese Contest winner…and Sid Cook, the owner of Carr Valley Cheese, is the most awarded cheesemaker in North America.”

Spring signals the start of farmers markets across Wisconsin. They're places to connect with growers and producers and are known by the locals to be some of the best spots to get warm, fresh cheese curds handmade that morning. Celebrate your region’s food artisans and farmers and elevate your spring harvest haul with these recipes featuring deliciously crafted specialties from The State of Cheese.

Visit Hook’s® Cheese Company, a quaint single-room factory in Mineral Point, to meet cheesemaker Tony Hook. He's famous for handcrafting award-winning aged cheddars, flavored jacks, rich blues and mixed milk cheeses. Tony co-owns Hook's with his wife and fellow cheesemaker Julie, and they keep things small to connect with their customers. “The nicest thing...you get feedback from the person buying,” Tony says. “It really helps to know what you're doing is something people enjoy.”