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So, settlers from France, Germany, Holland, Italy, Switzerland, and Scandinavia soon began making the cheeses of their home countries. European immigrant cheesemakers found that our fertile dairy land was perfect for producing the high-quality milk they required to make cheese. Wisconsin cheesemakers have been making artisan cheese for more than 175 years – since before Wisconsin was even a state. Cupola, a semi-hard cheese with caramel notes and toasted pineapple flavor.Little Mountain, a traditional washed-rind alpine-style cheese made in the Appenzeller style, with a smooth and nutty flavor and aged at least six months.Brick cheese, a Wisconsin original that is a tamer but still strong-smelling version of limburger.Martone, a mixed-milk, surface-ripened, buttery, bloomy cheese made in small discs.Butterkäse, a decadently creamy cheese with a soft, silky texture, and mild buttery flavor.Marieke Black Mustard Gouda is an Old-World style gouda with a creamy, earthy flavor and extra bite from the addition of black mustard.Extra aged asiago is aged a minimum of 12 months to give it a creamy maturity and nutty flavor.Oaxaca is a semi-soft Mexican-style cheese with a flavor like a young Monterey Jack but a stringy texture like mozzarella.Originally made in Scandinavia from reindeer milk, it's a squeaky, buttery, slightly caramelized cheese with such low acidity that it softens rather than melting when heated. Juustaleipa, or " bread cheese" has a texture like toasted bread.

Here are a few of our favorite artisan cheese varieties from Wisconsin: