Recently, I came across the Springside Cheese Artisan Company in Pueblo, Colorado. As a cheese lover (who isn’t) I decided to take a few samples home with me. To my absolute delight, the Gracier (Carr Valley Cheese) Penta Creme blue cheese was so good; I had to research the company. It was the smoothest and creamiest cheese I’d ever had in my life. As you can see below (taken directly from their website) the company came into existence around 1850…and boy do they know their business. I’ve included their link at the end of this post if you’re interested to learn more.
Rich in the tradition of
Wisconsin cheesemaking, Springside Cheese carries on a family legacy of
producing the finest hand-crafted, natural cheeses.
It’s no secret that
cheese making has a long history in Wisconsin. Once the wheat industry lost its
economic luster in the mid-1850s, cheese became Wisconsin’s next lucrative
endeavor. Once a simple and sensible means to preserve milk, neighborhood
cheese makers began branching out, not only providing cheese to much of the
state, country, and in some cases world, but also in invoking the beginnings of
cheese making as an art.
As
Springside Cheese enters a new generation, it will remain one of Northeast
Wisconsin’s longest running factories, and the quality and taste you've come to
expect will continue for years to come. In addition, Springside Cheese looks
forward to creating and introducing an exquisite line of artisan and organic
cheeses, using inspiration from our own German heritage as well as other rich
tastes we love. Making cheese is our family tradition. Make serving it yours.
In the winter of 2012, Springside
Cheese expands to Colorado, opening its first retail store outside of
Wisconsin. The store is managed by Keith Hintz, the eldest son of Wayne Hintz,
owner and cheesemaker of Springside Cheese.
