Top 13 Midwestern American Sheep's Milk Cheeses

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

Hidden Springs Creamery is a farmstead creamery located in Westby, Wisconsin, specializing in the production of sheep’s milk cheeses. Their philosophy is based on sustainable farming and a careful approach to production, where the milk is collected from the farms on which the cheeses are also processed. This approach allows them to create cheeses that reflect a specific "terroir" – a unique flavor that develops from the particular grazing conditions and environment. Their cheese lineup includes products such as Driftless, a creamy and spreadable cheese with various flavors; Farmstead Feta, a sheep’s milk cheese with a rich and salty taste; and Timber Coulee Reserve, an aged cheese with deep and complex aromas.Expand

Landmark Creamery is an award-winning artisanal creamery located in Paoli, Wisconsin, founded in 2013 by Anna Landmark, a descendant of eight generations of Swiss cheesemakers. Their products reflect a commitment to high-quality milk and cream, as well as traditional cheesemaking techniques. The creamery takes pride in collaborating with small family farms that practice rotational grazing, such as Bert Paris in Belleville, Jordandal in Argyle, and Uplands Cheese Company in Dodgeville, to ensure fresh, rich milk for their cheeses. Landmark Creamery cheeses pair wonderfully with a variety of accompaniments and dishes. Soft and semi-hard cheeses, such as Tallgrass Reserve or Fontina, can be served with fresh fruit, nuts, honey, or crusty bread, while sheep’s and blue cheeses complement wines, beers, and dark chocolate beautifully. Their cheeses are also excellent for culinary use—from melting in sauces and quiches to garnishing salads and cheese boards.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

Green Dirt Farm is a family-owned farm and creamery located near Weston, Missouri, about 40 miles northwest of Kansas City. It was founded in 2002 by Sarah Hoffmann, who left her career as an academic physician with the goal of giving her children a childhood rooted in farm values and experiences, in close connection with nature and the work of the land. The farm specializes in producing sheep’s milk cheeses with a high level of sustainability: they carefully manage their pastures to improve soil health, which results in high-quality grass, happier sheep, and premium milk for cheesemaking. Green Dirt Farm is a synonym for responsible and sustainable production of high-quality cheeses, with an emphasis on animal welfare, soil health, and the deep interconnectedness of food, farming, and community.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

Blakesville Creamery is a modern artisanal creamery located in Port Washington, Wisconsin, specializing in the production of handcrafted goat’s milk cheeses. Their farm maintains its own herd of Alpine and Saanen goats, which ensures complete control over milk quality and freshness. This approach gives their cheeses exceptional purity of flavor and rich aroma, while every step of production—from milking to aging—is designed to highlight the natural qualities of the milk. Blakesville Creamery combines sustainable practices and modern techniques with a passion for traditional cheesemaking. Their assortment includes a variety of soft and semi-hard cheeses, often inspired by European styles but with a distinctive American touch. Special attention is dedicated to small-batch production, artisanal craftsmanship, and innovative flavors, making Blakesville Creamery a recognized name among cheese lovers and culinary experts across the United States.Expand

BelGioioso Cheese, based in Green Bay, USA, is renowned for its production of Italian-style cheeses since 1979. The company operates out of multiple facilities and crafts over 27 different varieties of cheese. BelGioioso is known for its commitment to quality, using fresh, local milk and traditional cheesemaking methods. This commitment is evident in their practice of processing milk into cheese on the same day it is collected from local farms to ensure freshness and flavor. BelGioioso has been recognized widely in the cheese industry, receiving numerous awards from prestigious competitions like the World Cheese Championship and the American Cheese Society. Their range includes popular Italian-style cheeses such as fresh Mozzarella, Mascarpone, Ricotta, and aged cheeses like Parmesan and American Grana, which are aged in specialized caves to enhance their flavor.Expand

Bossa is an American cheese hailing from Missouri, where it's produced by Green Dirt Farm. The cheese is made from pasteurized sheep's milk and it's washed in brine. It's usually left to age for 5 weeks before consumption. Underneath the rind, the texture is firm at first, and with aging, it becomes creamy, then gooey, silky, and spreadable after 10 to 12 weeks. The aromas are intense and pungent, while the flavors are meaty and floral, with buttery, nutty, and honey-like undertones. It's recommended to pair Bossa with a glass of dessert wine, Champagne, or hoppy beer. At the peak of ripeness, it's recommended to cut off the top, then spoon the cheese onto crusty bread.Expand

Woolly Rind is an American cheese hailing from Missouri, where it's produced by Green Dirt Farm. This camembert-style cheese is made from pasteurized sheep's milk. Underneath its bloomy rind that's sometimes mottled by blue, orange, or tan marks, the texture is semi-soft, creamy, and firm, but it becomes runny at room temperature. When young, the aromas are intense, while the flavors are grassy and lactic. With age, the aroma becomes grassy, while the flavors become buttery and mushroomy. There's also a smaller version of the cheese called Wee Woolly. It's recommended to pair the cheese with Lillet or Pastis. Serve it with quince paste, almonds, or olives.Expand

Cave Aged Marisa is an American cheese hailing from Wisconsin, where it's produced by Carr Valley Cheese Company. The cheese is made from sheep's milk and it's left to age in cellars for a minimum of 90 days before consumption. Underneath its natural rind, the texture is semi-hard and firm. The aromas are sweet, while the flavors are sweet and tangy with creamy and lactic notes. It's recommended to pair Cave Aged Marisa with a glass of Rioja or sherry.Expand

Shepherd's Hope is an American cheese hailing from Nerstrand, Minnesota, where it's produced by Shepherd's Way Farms. The cheese is made from pasteurized sheep's milk (plain version) and it's based on queso fresco. There's also a version with garlic and herbs. The texture of this fresh, rindless cheese is semi-soft, creamy, and firm. The aromas are fresh, herbaceous, and intense, while the flavors are milky, mild, and garlicky, with citrusy notes at the finish. It's recommended to serve Shepherd's Hope with a baguette or use it on pizza and in sandwiches. Pair it with a glass of crisp Chardonnay.Expand

Dirt Lover is an American cheese produced in Missouri by Green Dirt Farm. The cheese is made from pasteurized sheep's milk, in the style of French ash-coated cheeses such as Valençay and Selles-sur-Cher. Underneath its ash-coated bloomy rind it has a creamy, dense, and firm texture. When cut, the layer of ash is clearly visible underneath the rind, which is the reason why the cheese is called Dirt Lover. Its aromas are earthy, while the flavors range from buttery, lemony, and mushroomy when young to earthy and beefy when aged. The maturation lasts for a minimum of 2 weeks, while the aged ones are left to mature for 6 to 8 weeks when the consistency of the paste becomes similar to that of butter. It's recommended to pair Dirt Lover with Sancerre, Prosecco, or Sauternes. Serve it with prosciutto, crusty bread, and berries.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

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

Friesago is an American cheese produced in Minnesota by Shepherd's Way Farms. The cheese is made from sheep's milk. It has a natural rind, and underneath it, the texture is firm, dense, and grainy. The aromas are pleasantly mild, while the flavors are nutty, milky, grassy, tangy, and piquant. Friesago is made in the style of Asiago, and originally it was waxed, unlike today. It's recommended to serve it on a cheeseboard with fig spread. Friesago can also be used on pizza as it melts well, or perhaps in a grilled cheese sandwich. Pair it with bright Italian reds or a glass of wheat beer.Expand

Morcella is an American cheese hailing from Minnesota. The cheese is made from sheep's milk and it's speckled with local morel mushrooms. Made only with spring and summer milk and available in September, this soft-ripened cheese is distinguished by its creamy texture and strong aromas. The mottled bloomy rind hides the creamy, tender, and earthy flavors of the paste. This unique cheese is produced by Shepherd's Way Farms. Due to the fact that Morcella is easily overwhelmed by strong flavors, it's recommended to serve it simply with crusty bread.Expand

Driftless is an American cheese hailing from Wisconsin, where it's produced by Hidden Springs. The cheese is made from pasteurized sheep's milk and it has no rind. The texture is creamy, fresh, soft, dense, fluffy, and spreadable. The aromas are grassy, rich, sweet, fresh, and milky, while the flavors range from tangy, lemony, salty, woody, and salty to creamy, fruity, garlicky, herbaceous, and sweet. There are a number of flavored varieties of the cheese: Original (fresh, bright, and lactic with grassy notes), Basil & Olive Oil, Cranberry & Cinnamon, Tomato & Garlic, Pumpkin, Honey & Lavender, and Maple (blended with maple syrup).Expand