Baby Swiss
Baby Swiss has buttery, slightly sweet flavor, with a creamy texture. We dare you to find someone who doesn’t enjoy this smooth and creamy Swiss. Our Baby Swiss Cheese is a World-Wide award winner among cheeses.
APPEARANCE: Pale yellow and holey in or out of church
TASTE: On the softer side with a bit of spring in its step
FLAVOR: Mild and buttery with a slight sweetness
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In Wisconsin, cheesemakers traditionally produce Baby Swiss from whole milk, unlike traditional Swiss, which they make from partially skimmed milk. Whole milk gives Baby Swiss Cheese a creamier texture and more buttery flavor, which makes it ideal for melting.
Take away some of the aging and you get younger, milder and higher-moisture baby swiss. Nobody knows for sure the origin story of this buttery delightful, micro-holes cheese. It seems to be native to the American Midwest, created sometime in the middle of the last century.
Recipes
Baby swiss is a killer melter, and it makes a memorable omelette, frittata or quiche, whether cubed or grated. We also really enjoy it on a fully stacked club sandwich. We pile turkey, ham, baby swiss, sliced onion, lettuce and tomato on three types of lightly toasted bread (usually wheat, light rye and dark rye) and have at it.
Our World Famous Limburger
Limburger is a soft ripened cheese, that has a creamy texture and buttery, mild flavor with a tad of saltiness. This cheese has a significant grassy and mushroomy taste underlined by a delicate tang at the end. In the initial month of ripening, Limburger is firmer and more crumbly but starts to become chalky and soft at the end of six weeks. After two months, the cheese is much smoother and creamy. At three months, Limburger finally acquires the infamous aroma due to smear-ripening with solutions of bacteria.
Our artisanal cheese makers prepare this cheese from pasteurised cow’s milk sourced from local, organic farms. As a result, the flavor of the cheese is mild despite the stinky aroma. The exterior of the cheese is covered with a thin pale, orange-brown rind, an effect of regular washings.
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Limburger originated in the historical Duchy of Limburg, now divided among three countries; Germany, Belgium and Netherlands. The cheese is popularly known for its stinky aroma. Today, most of the cheese is exclusively made in Germany, making them the sole producers in Europe.
Even though nose-kicking limburger got its start in the Belgium town of Limburg, most consider it a German cheese. Bavarians have been making it in great quantities since the 1800s and German immigrants brought this flavorful cheese to Wisconsin. These days, Wisconsin claims limburger as our own — literally, since Chalet Cheese Coop is the only cheese factory in the United States that produces this unique, aroma filled cheese. We recommend you get to know limburger, but definitely store it in very tightly-lidded glass containers.
Recipes
Limburger goes well with Belgian style ales and icy cold bock, stout, pale ale, porter, brown ale, lager or a Belgian ale beer. If wine sounds better, then go with personality — cabernet sauvignon, merlot, red zinfandel, beaujolais or grüner veltliner.
The best way to enjoy this cheese is the traditional way sandwiched between dark rye with thickly sliced raw onion and pub mustard.
Many also love using Limburger as an addition to bread recipes, cut up and mixed lightly into bread dough before baking. The result is simply amazing and you will find the strong aroma is highly reduced, leaving you with bread that has a rich and creamy texture. Try adding a little to your next batch of sourdough, rye, or beer bread.
Also you might like to try IT on your next pizza…we recommend tossing small bits onto a crisp crust with sweet and slow cooked caramelized onions, along with your other favorite pizza toppings.
For the record, Limburger never met a plate of boiled, buttery potatoes it didn’t like.
Brick Cheese
Brick is a Wisconsin original from way back. Wisconsin cheesemakers first crafted brick cheese in the late 1800s and named it matter-of-factly after the bricks cheesemakers were using to press the curds. When young, brick cheese is deliciously mild with just a tiny bit of nuttiness. Give it some time to age though, and it ambles into more complex, pungent, even tangy territory. Brick’s nickname for as long as we can remember has been “married man’s Limburger.” In other words, it’s a tamer, quieter version of that famously stinky German cheese.
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APPEARANCE: Pristine white to creamy yellow
TASTE: Smooth and a bit soft
TEXTURE: Smooth, semi-soft
FLAVOR: Mild and nutty when young, and pungent and tangy with age
MILK TYPE: Cow
Recipes
PAIR WITH: Light red wines
SERVING SUGGESTIONS:
Top toasted Italian bread with asparagus, ham and Wisconsin Brick; broil and serve open face.
RECIPES:
Swiss
Swiss has buttery, slightly sweet flavor, with a creamy texture. We dare you to find someone who doesn’t enjoy this smooth and creamy Swiss. Our Swiss Cheese is the 2020 Best-In-Class World Cheese Contest winner!
APPEARANCE: Pale yellow and holey in or out of church
TASTE: On the softer side with a bit of spring in its step
FLAVOR: Mild and buttery with a slight sweetness
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Swiss cheese is a generic name for several related varieties of cheese. It is an American version of the Swiss Emmental and is known for being shiny, pale yellow. While it has a firmer texture than baby Swiss, its flavor is mild, sweet and nut-like. It has a savory, but not very sharp taste.
Some types of Swiss cheese have a distinctive appearance. Some cheeses have holes known as ‘eyes’ while some do not. Swiss cheese without eyes is known as ‘blind’. But in general, the larger the eyes in a Swiss cheese, the more pronounced its flavor!
Recipes
Swiss is really enjoy it on a fully stacked club sandwich piled high with turkey, ham, sliced onion, lettuce and tomato, but here is a few recipes you may want to enjoy:
Cheddar Cheese
Cheddar cheese is a hard and natural cheese that has a slightly crumbly texture if properly cured and if it is too young, the texture is smooth. It gets a sharper taste as it matures, over a period of time between 9 to 24 months. Shaped like a drum, 15 inches in diameter, Cheddar cheese is natural rind bound in cloth while its colour generally ranges from white to pale yellow. However, some Cheddars may have a manually added yellow-orange colour.
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Cheddar cheese, the most widely purchased and eaten cheese in the world is always made from cow’s milk. Any cheese producing company or any of the artisan manufacturers in any corner of the world can label the cheese produced by them as ‘Cheddar’ since it is not protected like other cheese names or brands.
Joseph Harding, the “father of Cheddar cheese” who invented modern cheese making techniques described the ideal quality of original Somerset Cheddar as “close and firm in texture, mellow in character or quality, rich with a tendency to melt in the mouth and has full and fine flavour somewhat like hazelnut!”
During olden days, England was the only place where Cheddar cheeses were made. However, many countries all over the world manufacture Cheddar today.
Specialty Cheese
Chalet offers a variety of fine specialty cheeses, starting with our German Style Foil Wrapped Brick. Made with the traditional craftmanship and detail to high quality you can taste in every bite.
Check back often as we are continuing to add more specialty cheeses!
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Appearance: Pristine white to creamy yellow
Taste: Smooth and a bit soft
Texture: Smooth, semi-soft
Flavor: Mild and nutty when young, and pungent and tangy with age.
Milk Type: Cow
Recipes
PAIR WITH: Light red wines
SERVING SUGGESTIONS:
Top toasted Italian bread with asparagus, ham and Wisconsin Brick; broil and serve open face.
RECIPES:
Creamy Brick Cheese Spread
Wisconsin-Style French Onion Soup
Mushroom, Onion and Brick Grilled Cheese
Meet our Cheesemakers >
