Our whistle stop tour can’t pull out of the midwest without a stop in Wisconsin — and so we bring you to Saxon Homestead Creamery on the shores of Lake Michigan. We’ve previously mentioned Katie Hedrich’s Evalon, a cheese she makes here at Saxon’s creamery. Saxon offers its own spread of award-winning cheeses, and today’s pick: raw-milk Big Ed’s Gouda.
Saxon’s milk comes from grass-fed cows on the fifth-generation family dairy farm. A young tasting (though aged 120 days), buttery yet nutty cheese, Big Ed’s is well suited for snacking or for cooking — I mixed it with cheddar in my pumpkin grilled cheese. And sure, go ahead and pair it with a brandy Old Fashioned or Spotted Cow.
We sampled Big Ed’s, and many, many more Wisconsin originals, at last year’s Wisconsin Cheese Originals Annual Festival. Tickets are on sale now for this year’s event, November 9-10 in Madison. The conference seminars and Meet the Cheesemaker gala are well worth the price of admission. We’re sorry to miss it this year!
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