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Bleu Mont Dairy Bandaged Cheddar

$36.99/Lb






In the land of Big Cheddar, Willi Lehner opts for a unique approach. Coming from a background of Europan cheesemakers, he sources milk from his neighbors’ farms, and crafts his cheese at local creameries. Bandaging the wheels like mummies, he ages them in his own experimental cave. At least a year of aging underground creates a perfect balance between caramel sweetness, background acidity, and an intense mossiness at the rind. Smooth yet crumbly, with just a bit of crunch, this cheeses's bandages will be the cure to any sign of 'boring'. Pair with a tart dubbel.


Just the Facts

Country
United States
Region
Wisconsin
Milk Type
Cow
Pasteurization
Pasteurized
Rennet Type
Animal
Age
16-20 months

Pour a glass of...
  • Bourbon

    Think: Caramelly, crystalline cheeses have the strength to stand up to bolder booze. With sweet bourbon, these cheeses become almost like dessert.

  • Cider

    Brie and apples, cheddar and apples – both delicious! Why not extend that deliciousness to apples in liquid form? Enjoy cider and cheese for a pairing to remember.

    English style: drier, more like a beer, with nice acidity.

    Pair with: Just about anything but we love it with firm natural rind cheese, like Landaff.



    Basque/Normandy : barnyardy and funky, but still with a little sweetness.

    Pair with: A beefy washed rind, like Grayson to contrast the sugar and bring out the funk.



    American Cider: often, but not always on the sweeter side.

    Pair with: Sweet and earthy Bleu Mont Bandaged Cheddar or malty Bleu d’Auvergne.

  • Farmhouse Ales & Sours

    Farmhouse, Saison, Bière de Garde, Lambic, Sour Beer

    Farmhouse ales, instead of being driven by malt or hops, depend on the yeast for their distinctive spicy, floral, and tart flavors. Commonly made by brewers in France and Belgium, farmhouse ales are usually light in color and body and quite effervescent. From time to time, brewers allow wild yeasts to ferment the beer, resulting in a brew that falls somewhere in between pleasantly bright to bracingly sour.

    Pair with: Mushroomy Brie Fermier or funky, bacony Epoisses are matches made in heaven.



Willi Lehner’s got cred. The son of a cheesemaker who emigrated from Switzerland to Wisconsin, the land of cheese and honey, Willi spent ten years making cheese abroad before returning to the Driftless Region of Wisconsin. Bleu Mont cheeses are all the more incredible for what Willi doesn’t have—a single dairy animal or a lick of cheesemaking equipment. Willi makes cheeses from the quality milk of nearby farms at neighboring cheesemaking facilities before aging them in his own specially constructed caves in Blue Mounds.