Category: Cheese

  • Door County’s Cheese Factories of Old: Two-part program opens Door County Historical Society’s 2019 series

    The Door County Historical Society (DCHS) announces their first program of 2019: Wisconsin Cheese & Door County Cheese Factories. The two-part program will benefit the DCHS Endowment Fund and is scheduled for Feb. 23 at Stone Harbor Resort in Sturgeon Bay. Jim Pionkoski, owner of Wisconsin Cheese Masters in Egg Harbor, will be the first […]

  • Boys & Girls Club Hosts Wine, Beer and Cheese Event

    The Boys & Girls Club of Door County hosts its third annual Festival of Wine, Beer & Cheese on Aug. 9, 5-9 pm. The event is held at Stone Harbor Resort and is an important fundraiser for the club. Wine, beer, cheese and hors d’oeuvres are available to taste, and items are up for bid […]

  • A Door Artisan Cheese Board Buildout

    Door Artisan Cheese Company first opened their doors in May 2017 as a cheese-centric destination featuring its own cheese factory, an artisan cheese shop and attached restaurant. More than a year later it is obvious that the cheese production side of the business has begun to flourish; the cheese shop now offers 15 varieties of […]

  • VIDEO: Door County’s Unique Food Finds

    Door County is home to a wide array of unique food finds inspired by the region, local agriculture, and the ancestral heritage of its settlers. German, Belgian, Scandinavian, and Mexican influences can be found on menus up and down the peninsula. Watch the video below for a look at some of the area’s most unique […]

  • Door Artisan Cheese’s Top Hat Cheddar Stands Tall at World Championship

    When Door Artisan Cheese Co. owner Mike Brennenstuhl called cheesemaker Darrell Demeter last week to tell him he won a world championship for his Top Hat Cheddar, a cave-aged English-style cheddar in the Natural Rinded Cheddar category, Darrell asked, “What do I do now?” “Embrace the moment,” Brennenstuhl said. “It’s a creative effort with our […]

  • Wisconsin Winners of World Cheese Championship

    Mild Cheddar (0-3 months) Mild Cheddar, AMPI-Blair, Blair, Wis., 99.35 points. Sharp Cheddar (6 months to 1 year) Sharp, Land O’ Lakes, Inc., Kiel, 98.5 Aged Cheddar (1 to 2 years) English Hollow Cheddar, Maple Leaf Cheesemakers, Monroe, 99.2 Traditional Waxed Cheddar, mild to medium Old English Style Cheddar, aged 5 months, Sacon Cheese, Cleveland, […]

  • Door Artisan Cheese Wins Best Cheddar Award

    Cheesemaker Darrell Demeter of Door Artisan Cheese Company, Egg Harbor, took home Best in Class for his Cave-Aged English Cheddar in the Natural Rinded Cheddar category of the 2018 World Cheese Champion that ended March 8 in Madison. The Door Artisan Cheddar earned a 99.15 rating from the judges. Jim Demeter, also of Door Artisan […]

  • Tour Door Artisan Cheese Co. during Egg Harbor Historical Society Program

    The Egg Harbor Historical Society is hosting its winter program March 4, 1 pm at Door Artisan Cheese Company. After the program, guided tours and sampling will be available as well as hors d’oeuvres and beverages. Reservations are required; call 920.823.2062 or email [email protected]. Along with your name(s) leave a return phone number. Reservations are […]

  • Cheese Masters Bring Back StinkFest

    Wisconsin Cheese Masters will present the third annual Stinkfest on Saturday, Sept. 23 from 2 until 4 pm. This outdoor event (hoping for a good breeze) will feature free samples of the very “aromatic” Wisconsin Limburger and Wisconsin Aged Brick. Chef Jess of Egg Harbor will make grilled Limburger and Aged Wisconsin Brick sandwiches on […]

  • Door County Local Producers

    Looking for local food in Door County? Find resources for local produce, meats, cheese, canned goods, and much more in our updated guide. What Makes A Local Producer? We’ve refined our criteria and broken the Door County Local Producers list into separate segments.We hope you find that this new list makes more sense, is easier […]

  • Luxemburg Agropur Plant Scores in U.S. Cheese Contest

    Wisconsin swept the top three spots of the United States Championship Cheese Contest, which was held in Green Bay March 7-8. The champion cheese title went to Mike Matucheski with a Reserve Black Pepper BellaVitano that scored 99.018 points. He is a cheesemaker at the Sartori plant in Antigo. First runner up went to Terry […]

  • Chef Lawrence Hutchinson Joins Glacier Ledge Restaurant

    Slated to open in April 2017, Glacier Ledge, the casual fine-dining restaurant experience that is part of the Door Artisan Cheese Company, is getting ready for its first season. Glacier Ledge will feature a tantalizing menu for both lunch and dinner as well as indoor seating for 60 and outdoor seating for 60. Inside, you […]

  • Jacksonport Denies Liquor License to Cheesemaker

    The Town of Jacksonport decided at its Jan. 24 meeting that there are too many future opportunities within the town to sell one of its three reserve liquor licenses to a business owner in the Town of Egg Harbor. Mike Brennenstuhl of Door Artisan Cheese, a new business taking shape on Hwy. 42 across from […]

  • The Cheese Insider: Wisconsin, Queen of the Dairy World

    During the first week of October every year, Wisconsin hosts The World Dairy Expo in Madison, the largest gathering of all things dairy in the world. The show has everything from livestock judging, nutritional and equipment suppliers, educational seminars, and a variety of other exhibits and demonstrations. I have attended this annual event the past […]

  • Door Artisan Cheese Taking Shape, Hopes to Begin Production by Year’s End

    If you’ve had occasion to drive Hwy. 42 through Egg Harbor recently, you can see Mike Brennenstuhl’s dream taking shape in the form of Door Artisan Cheese Company at 8103 Hwy. 42, Egg Harbor. “It’s going pretty good,” said Wisconsin Master Cheesemaker Brennenstuhl. “I think we’re probably close to 50 percent in completion of the […]

  • The Cheese Insider: How to Taste Cheese

    When you begin the joyous task of consuming cheese, consider these helpful hints: Before tasting any cheese, be sure to allow the cheese to come up to room temperature. If you have a wedge/piece of cheese larger than what you plan to eat/serve, then cut off the amount you think you will need, leave that […]

  • Free Limburger and Aged Brick Samples at Wisconsin Cheese Masters’s Stinkfest

    Wisconsin Cheese Masters will present the second annual “Stinkfest” on Sept. 24, 1 – 3 pm. This outdoor event will feature free samples of the very “aromatic” Wisconsin Limburger and Aged Brick. New this year: visitors will not only be offered samples of the most odoriferous cheeses, Wisconsin Cheese Masters is going to be grilling […]

  • Autumnfest, Election Theater & More Weekend Plans

    It’s the first weekend of autumn in Door County! Head to one of this weekend’s fall festivals, prep your cold-weather reading lists, or help Door Community Auditorium celebrate its first major anniversary. Friday, September 23 DCA’s Silver Anniversary Twenty-five years ago, the Door Community Auditorium in Fish Creek opened its doors. In the years since, […]

  • The Cheese Insider: American Cheese Society’s Best of Show

    Little Mountain, an alpine style cheese crafted by Master Cheesemaker Chris Roelli, won the prestigious Best of Show at the American Cheese Society competition held in Des Moines, July 27-30. This year’s competition had a record number of entries: 1,843 cheeses and cultured dairy products. Winning a ribbon in any of the different classes is […]

  • The Cheese Insider: The Art of Artisan Cheese

    I will be off to Des Moines, Iowa this week attending the annual American Cheese Society conference. This event takes place in a different city each summer and is attended by more than 1,200 cheese enthusiasts, including cheesemakers, retailers, specialty food companies, and an assortment of other cheese-related industries. It is a fun event because […]