The making of The Stag Clothbound Cheddar

Chris Gentine of Artisan Cheese Exchange in Wisconsin is a Wisconsin Master Cheese Grader. He hand selects the best Wisconsin cheeses that will suit further aging. Deer Creek represents the outcome of this enterprise. For The Stag, Chris selected The Fawn, a traditional 22 lb. bandaged daisy wheel cheddar produced by Master Cheesemaker Kerry Henning of Hennings Cheese in Kiel, Wisconsin. The Fawn is an award winning, young (just over 90 days) cheese handcrafted from wholesome rBST-free milk from Wisconsin. The unique culture set gives this cheese a complex flavor with a sweet nuttiness.

Select vats of The Fawn are chosen for further aging to allow for the development of the intense, bold flavor characteristics of The Stag. It is rugged, driving strong toffee and butterscotch notes, yet possesses the sweet finish of The Fawn. As it ages (about 17 months), The Stag develops a hint of crystalline crunch to further enliven the taste buds with rich texture as well as flavor.

• Chosen as one of the “101 Best Cheeses of the Year” by Culture Magazine.
• Made from pasteurized cow’s milk.
• Photo depicts whole 22 lb. form of cheese.
• We cut and wrap this item by hand.
• International Cheese Awards 2015 – Gold
• American Cheese Society 2015 – 2nd
• World Cheese Awards 2014 – Silver
• International Cheese Awards 2014 – Bronze
• American Cheese Society 2014 – 1st
• American Cheese Society 2013 – 1st