Patricia Michelson

Brunkow Cheese Co-op (Darlington, Wisconsin)

Appears in
Cheese: The World's Best Artisan Cheeses, a Journey Through Taste, Tradition and Terroir
Cheese

By Patricia Michelson

Published 2010

  • About
Karl Geissbuhler’s family have been associated with dairy farming in Wisconsin since 1899, and today Karl and his partner Greg Schulte work with the help of over 30 dairy farmers who form the co-operative.
The Brunkow Cheese dairy used to churn out staple cheeses for the mass market, but have diversified to produce new artisan cheeses that are handmade and matured in an underground cellar on wooden boards, like those given below.

Avondale Truckle, made with unpasteurized milk, is a 9–10 kg (20–22 lb) cloth-bound truckle aged 6–18 months to develop layers of flavours that are fruity, dry, earthy and vegetal when mature, although more buttery when young. It has a lovely crumbly texture, and red full-bodied dry wines are a good match, although beefy beers and ales are a good partner too.