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Widmer's Cheese Cellars Aged Brick Cheese, 1 Pound, $20.99/lb
A rich cheese with a pungent outer layer and a creamy, mild center. A great melting cheese --slice for sandwiches or shred for casseroles. Widmer is the only factory left in Wisconsin that still follows the authentic procedures of brick cheese manufacturing. In fact, the Widmer still use the bricks that Grandfather John O. Widmer used in 1912 to press their cheese. A staggering 10 pounds of milk goes into each one pound of cheese. Made in Wisconsin from cow milk.
Widmer's Cheese Cellars Colby Cheese with Garden Vegetables, 1 Pound, $14.99/lb
Cheesemakers first produced Colby, a close relative of Cheddar, in the central Wisconsin town of Colby in 1885. Similar in flavor to Cheddar, Colby is softer and has a more open texture and higher moisture content. Cheesemakers spray the curds with cold water and stir them while they are still in the vat to prevent the curds from knitting together. This procedure gives Colby a more elastic texture than Cheddar. Description: First produced in Colby, Wisconsin in 1885. Mild flavor similar to mild Cheddar. Firm, open texture with tiny holes. Slice for sandwiches; shred into casseroles; cube for snacks.
Widmer's Cheese Cellars Jalapeno Pepper Cheddar Cheese, 1 Pound, $17.99/lb
Third Generation Master Cheesemaker Joe Widmer combines classic cheese making techniques from both Wisconsin and Europe to form this authentic, mild cheddar heated up with jalapeno chile peppers. Slice for sandwiches or shred into casseroles or soups. Made in Wisconsin from cow milk.
Widmer's Cheese Cellars Matterhorn Cheddar Cheese, 1 Pound, $19.99/lb
2023's "Best of Class" United States Championship. Widmer's homestead cheddar with a blend of select Alpine cultures added for the most unique tasting cheddar on the market. Aged for a minimum of 8 months.
Widmer's Cheese Cellars Wisconsin Mild Brick Cheese, 1 Pound, $17.99/lb
This brick cheese is young cheese with a mild, buttery sweet flavor. Its texture is creamy soft and somewhat sticky to the knife. Brick cheese is well-suited to slicing for sandwiches or appetizers, shredding for casseroles and also melts well. Made in Wisconsin from cow's milk.
