Top 8 Midwestern American Blue Cheeses

Kingston Creamery is cooperative from Cambria (Wisconsin), established as a community response when local dairies closed. Renamed during the pandemic, the cooperative is still bravely run by families who preserve traditional methods—hand-milking cattle, small farms, old-fashioned milk cans—all with the goal of producing exceptional cheese. Their award-winning blue cheeses, such as Heritage Blue, combine piquant, earthy notes with a sweet, fruity undertone, the result of long-standing dedication to quality and artisanal craftsmanship. Founded as a step toward preserving the community and way of life, the cooperative now brings together over 60 members who jointly produce and market milk, thereby ensuring a sustainable future for their farmers and the preservation of their cultural heritage.Expand

Shepherd’s Way Farms is an award-winning farmstead creamery located in Nerstrand, Minnesota, specializing in the production of sheep’s milk cheeses. Their family-run farmstead approach allows them to develop cheeses that reflect a specific "terroir" – a unique flavor that arises from the particular grazing conditions and natural environment. Their cheese lineup includes products such as Friesago, a semi-hard and semi-aged cheese with a natural rind and mild, nutty flavor; Shepherd’s Hope, a mild fresh cheese with subtle citrus notes; Big Woods Blue, a creamy blue cheese with complex, spiced flavors; and Sogn, a semi-hard tomme-style cheese with rich, fatty sheep’s milk and notes of green olives and bay leaves. In addition to cheeses, Shepherd’s Way Farms also offers other products such as milk, lamb, wool, and wool-based items.Expand

Caves of Faribault is a renowned American cheese producer located in Faribault, Minnesota. It is known for its tradition of making specialty cheeses, particularly those that are aged in natural caves, a method that helps create unique flavors and textures. Their cheeses are often artisan, focusing on handcrafting and using high-quality ingredients. The "Caves of Faribault" brand is famous for its specialty cheeses, including blue cheese and other types of blue-veined cheeses, that are aged in the natural caves of the region.Expand

Carr Valley Cheese is a family-owned cheese company located in Wisconsin, known for its traditional cheesemaking techniques passed down through generations. It produces a wide variety of cheeses, including artisanal and specialty cheeses, that have won numerous national and international awards. The company operates multiple retail stores across Wisconsin.Expand

Hook's Cheese is a family-owned artisanal creamery located in the historic Shake Rag district of Mineral Point, Wisconsin. It was founded by Tony and Julie Hook in 1976, and since 1987 has operated from their facility in Mineral Point, situated in the hills formed during the mining era. Their philosophy focuses on producing high-quality cheeses in small batches, using milk from local farms with cows, sheep, and goats. Among their most well-known products are aged Cheddar cheeses, with aging periods ranging from 2 to 15 years, distinguished by their rich and complex flavors. Hook's Cheese is recognized for its dedication to artisanal production and for preserving the cheese-making traditions of Wisconsin.Expand

Montchevre Betin is a company specializing in the production of goat cheese. It was established in 1989 and is based in the United States. The company produces a wide variety of goat cheeses including traditional chevre logs, crumbled feta, and specialty flavors. Montchevre sources its milk from a network of independent family farms, ensuring a focus on sustainable and responsible farming practices.Expand

Maytag Blue is an American blue cheese originating from just outside Newton, Iowa, on Maytag Dairy Farms. The cheese is made with Holstein cow's milk since 1941. It ripens for 6 months, and during the time it develops a texture that is dense and crumbly. The aromas are strong and pungent, while the flavors are tangy and lemony. It is recommended to crumble Maytag Blue in salads, melt it on burgers, and pair it with a glass of lager or ale.Expand

Buttermilk Blue is an American blue cheese originating from Wisconsin, where it is made by Roth. The cheese is made with raw milk from Jersey and Holstein cows. It is aged in cellars for at least 2 months, resulting in a creamy and crumbly texture, fresh and mellow aromas, and piquant and tangy flavors. The interior is ivory in color, with blue-gray veins dispersed throughout it. Buttermilk Blue should be paired with figs, pears, dark chocolate, and raw vegetables. Because it crumbles so easily, it is a great addition to burgers, pizzas, salads, and dips. Regarding beverages, it is recommended to pair it with gin and sweeter wines.Expand

Big Woods Blue is an American cheese produced by Shepherd's Way Farms in Minnesota. This blue cheese made from sheep's milk has a natural rind, and underneath it, there is a firm, ivory-colored body speckled with blue-green veins. The aroma is sweet, while the flavors are spicy, tangy, peppery, sharp, and robust. However, the richness of the sheep's milk balances the intense flavors. It's recommended to pair the cheese with Port or Sauternes.Expand

Moody Blue is an American cheese produced in Wisconsin by Emmi Roth. This blue cheese is made from Holstein and Jersey cows' milk. It's smoked over fruit wood, resulting in flavors that are nutty, smoky, subtle, tangy, mellow, earthy, and creamy, with hints of coffee and roasted nuts. Underneath its natural rind, the texture is creamy, while the aromas are smoky and rich. It's recommended to serve it with honey, dark chocolate, asparagus, mushrooms, and red peppers. Wine pairings include Zinfandel and Merlot. Moody Blue is great on a cheese plate, and it's often used as an addition to creamy condiments.Expand

Bohemian Blue is an American blue cheese produced by Hidden Springs Creamery in Wisconsin. The cheese is made with sheep's milk and its texture is crumbly and dry. It typically ages for 4 to 6 weeks and develops a piquant, sweet, and slightly sour flavor. Bohemian Blue is easily distinguished by its label, which reads ''For people with artistic or literary interests who disregard conventional standards of behavior.'' The cheese was invented when there was a dispute between America and France – the French threatened to impose a 300% tariff on Roquefort, and the families Jensen and Hook decided to produce this cave-aged rindless blue cheese. It is recommended to drizzle Bohemian Blue with honey, or pair it with sweet wine or single malt scotch.Expand

Dunbarton Blue is an American cheese hailing from Wisconsin, where it's produced by Roelli Cheese Haus. The cheese is made from pasteurized cow's milk and it's left to age for 3 months. This cheddar-style cheese is spiked with Penicillium roqueforti in order for the mold to appear and give the cheese its blue—green veining. Dunbarton Blue is then pressed to stop the process of mold growth, and the result is a subtle but not overwhelming hint of blue flavor. Underneath the natural rind, the texture is firm, yet crumbly. The aromas are earthy, while the flavors are intense, sharp, and creamy. Pair it with a glass of Riesling or rich brown ale.Expand

Salemville Smokehaus Blue is an American blue cheese hailing from Wisconsin. The cheese is made from pasteurized cow's milk and it's smoked with applewood. Underneath its natural rind, the texture is semi-soft and creamy, with blue veins runing throughout the paste. The aromas are smokey, rich, and earthy, while the flavors are creamy, rich, and smokey. Salemville Smokehaus Blue has won many awards, including the 3rd place at the 2010 American Cheese Society Awards. It's recommended to crumble it over salads, steaks, and burgers. Drink pairings include Madeira, Porter, and Riesling.Expand

Salemville Amish Gorgonzola is an American cheese hailing from Cambria, Wisconsin. The cheese is made from small batches of pasteurized cow's milk in collaboration with the local Amish community, and it's aged for 90 days. The texture of this artisan, blue-veined Gorgonzola is rich, creamy, and crumbly. The aromas are rich and earthy, while the flavors are earthy, creamy, and piquant. The cheese has won many awards, including a Silver medal at the 2007 World Cheese Awards. It's recommended to use Salemville Amish Gorgonzola with rice, pasta, burgers, salads, or fresh fruit such as pears. Pair it with a glass of Riesling, Porter, Burgundy, or Madeira.Expand