Description

Descended from eight generations of Swiss dairy farmers, Anna Landmark founded Landmark Creamery in 2013. With accolades ranging from Food and Wine’s “Best Cheese in America” to Gold Medals from the US Cheese Championships and American Cheese Society, Landmark Creamery is now one of Wisconsin’s premier, small-batch, artisan cheese and buttermakers. Why not try them out on your next charcuterie board?

Herbes de Provence Fontina: a savory cow milk snacking cheese with an edible rind coated with an aromatic herbes de Provence blend
Tallgrass Reserve: Cave-aged golden cow milk cheese. Buttery with an earthy finish. Pair with charcuterie or a shot of bourbon.
Pipit: Sheep milk cheese. That’s smooth and creamy, perfect for sandwiches and melting
Feta: An aged, barrel-brined Greek-style sheep milk cheese. Rich and salty, this is a firm full-flavored feta that crumbles beautifully.
Pecora Nocciola: Pecorino-style sheep milk cheese, that’s nutty and perfect for grating. Pairs well with fruity red wine, olive oil & walnuts.
Anabasque: A supple Basque-style cheese with notes of toasted nuts, fruits, and olives.
Sweet Annie: A creamy gouda-style cheese with a sweet finish. Pairs well with dried fruit or floral gin.
Gouda Duet: A mixed cow and sheep milk gouda, cave aged 5-9 months. Sweet and creamy, this is a classic gouda with a hint of nuttiness.