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Bleu Mont Dairy
Bandaged Cheddar

In the land of Big Cheddar, Willi Lehner opts for a different approach. He hand-crafts large wheels of cheddar for his neighbors at local farmers markets with pasteurized cow milk. We aid WIlli’s 16-month aging with some R and R in our own caves to create a perfect balance between caramel sweetness, background acidity, and intense mossiness at the rind. Smooth with just a bit of crunch, this cheese’s bandages will cure any sign of “boring.” Pair with a tart dubbel.

Just the facts

Country USA
Region Wisconsin
Maker Bleu Mont Dairy
Milk Type Cow
Pasteurization Pasteurized
Rennet Type Animal
Age 16-20 months
Cheese Type Cheddar
Wheel Weight 10 pounds
Pairing Recommendations

Pour a glass of...

  • 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 or Hudson Red to contrast the sugar and bring out the funk.


    American Cider: often, but not always on the sweeter side.
    Pair with: Sweet and earthy Bleumont Bandaged Cheddar or malty Bleu d’Auvergne.

  • Bourbon

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

  • Farmhouse Ales

    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.

Meet The Maker

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.

Cave Aged Bandaged Cheddar zoom

Makes a great cheese plate with...