Here's a cheese that proves once and for all that not all great Blue cheeses come from overseas. Drawing on the pristine natural resources of northwestern Wisconsin, the master cheesemakers begin with the freshest raw milk from herds of predominantly Jersey cows. The homogenized (not pasteurized) milk is inoculated with a secret blend of cultures, hooped by hand, pierced, salted then cured for at least 2 months while being rotated regularly to insure a perfect cheese. You won't find a more delicious blue cheese. This award-winning blue has already received wide-spread acclaim from several leading retail specialists and chefs, for its creaminess and evenly distributed blue veins. This cheese deserves to have a place in your refrigerator.