Koepke Farms milk is transformed into LaBelle cheese in a place where time stands still even as progress marches on.
Master Cheesemaker Bob Wills crafts the unique taste of LaBelle.
Cedar Grove Cheese combines the latest in cutting-edge technology with time-honored approaches to produce cheese that retains the timeless, hand-crafted quality and rich, traditional flavors of the cheese they made more than 125 years ago. This includes a state-of-the-art water filtration system that returns water to the environment cleaner than when it was taken in. It also includes the combined knowledge and experience of six licensed cheesemakers, including Master Cheesemaker Bob Wills. It is a place where everything has changed, and where nothing has changed.
One thing that certainly hasn't changed over the years is the quality of milk they accept. There has been very little progress here, at least if you count rBGH growth hormone, antibiotics and genetic modifications as progress. Bob Wills will accept no milk that contains these "improvements." That wasn't a problem for Koepke Farms, since they uphold the same standards themselves.
In eight to twelve months, these wheels will be ready for your table. Spotted your favorite? Give us a call and we'll put your name on it.
Bob and the Koepkes agreed that LaBelle should be something at once recognizable and a little bit different, reflecting the quality of the Koepkes' milk and upholding the concept of a "Wisconsin Original." The flavor is a bit more distinct than your typical table cheese, starting mellow and earthy and finishing with a surprisingly cheddary snap. Using the same techniques that produce Butterkäse meant that LaBelle would melt smoothly and blend well when used in cooking. A cheese like that requires careful aging, like wine, to allow the taste and texture to develop and blend together.
The results, we believe, speak for themselves, and what they say is: "have a little more!"