St. Saviour’s reach is that of a saint’s, indeed

St. Saviour

If you’ve been around the Hoard’s Dairyman Farm Creamery cheese block enough times, you’ve probably heard of our award-winning camembert-style St. Saviour. But do you know of all the ways it’s been celebrated near and far?

Its flavor not only lives up to the well-established hype; it has managed to draw attention to itself and its makers from media outlets, state universities, and contest judges alike. For example:  

On September 28, Madison, Wis.’s annual Art of Cheese Festival featured St. Saviour as the second course of the Wisconsin cheese brunch. Chef Tory Miller’s original recipe was “baked bao with smoked ham, Ela Orchard apple chutney, pepita chutney, and Greek yogurt.” Hoard’s Dairyman Farm Creamery’s creamery director Ricardo Gutierrez attended the event to represent W.D. Hoard and Sons Co.

PBS covered Hoard’s Dairyman Farm and Hoard’s Dairyman Farm Creamery on its Wisconsin Foodie series hosted by Luke Zahm. The segment highlighted a simple yet delicious baked St. Saviour made by Genesee Depot, Wis.,’s Union House executive chef Dan Harrell.  

St. Saviour has also received recognition at numerous worldwide cheese awards, including the International Cheese and Dairy Awards, the World Cheese Awards, the Green County Fair cheese contest, and more.

The cheese has also been used in state- and nationwide home-cooked recipes, championed by the Center for Dairy Research at the University of Wisconsin-Madison, and celebrated by independent restaurants and businesses.

What makes this small wheel of curd stand out the way it does? Even more pointedly: is it even that good? There’s only one way to find out: Try it for yourself.

Of course, St. Saviour isn’t the only guest at our pure Guernsey-milk cheese table. Our Belaire, Sark, Governor’s Select, and Gouda each carry their own weight. When it comes to any product made by Hoard’s Dairyman Farm Creamery cheese makers, you can’t go wrong.

Reindeer cheese roasting on an open fire — wait, what?

If you live in Scandinavia, you might have access to the rarity that is milk from the famous sleigh flyers themselves. (No Santas got run over by a reindeer in the making of this article.)

At Hoard’s Dairyman Farm Creamery, we’re, shall we say, familiar with all kinds of pure Guernsey milk cheeses. But with the holiday season comes culinary innovation. In Finland, and anywhere else Santa’s pets abound, experimentation extends to reindeer cheese.

Juusto is a bread cheese that can be made from cow’s, goat’s, or reindeer’s milk, but it comes most often from the latter. The Slow Food Foundation for Biodiversity cites reindeer cheese (renost) as a traditional product of the indigenous people of northern Scandinavia, the Sami. It has continued to be made throughout time by those who have access to the vaja (female reindeer)’s milk — primarily reindeer breeders — but the majority of renost samplings today are respectable imitations made from cow’s or goat’s milk.

By custom, reindeer cheese was left to sit until totally dry so makers could store it for several years. Once they were ready to eat the curd, they’d heat it over a flame to soften it toward roasted butteriness and then serve it with a variety of dishes.

Juusto is naturally dense, like feta, with a firmness that’s good for crumbling. It can be eaten on its own with a dash of honey, as a juusto “cheese bread,” made in some regions of Finland, or as a side dish to a morning cup of coffee.

Odds are, you don’t have access to reindeer milk this Christmas. But you can still be festive with cheese! Rudolph cheese balls have dominated some holiday-themed culinary blog posts. If you can’t make cheese out of reindeer milk, you can make cheese look like a reindeer, at least.

Here at Hoard’s Dairyman Farm Creamery, we excel at cheese. Our animals might not pull a magical sleigh, but the milk they produce is far from ordinary. Check out our offerings at www.hoardscreamery.com, and remember to thank a reindeer on Christmas Eve.

What you never knew you needed to know about secret government cheese

A national dairy shortage in the 1970s and sustained government subsidies as part of the farmer-friendly 2014 Agricultural Act caused what is now a national cheese surplus – a surplus weighing in at roughly 1.6 billion pounds.

Where could that amount of cheese possibly be hiding, you ask?

If you live in Missouri, the answer is right under your feet.

A warehouse spanning 3.2 million square feet 100 feet below Springfield, Mo., crosswalks, school bus stops, and restaurant delivery routes is home to a labyrinth of cellar-like shelves upon which blocks of 50-year-old cheeses sit, dreaming of lives in sauces, soups, pies, and digital reels.    

While, yes, the cheese is “just sitting there,” it is also being put to use. Or at least, trying to be put to use.

Beginning in the 1980s, under President Reagan’s direction, the abundant cheese supply began being distributed as part of the Temporary Emergency Food Assistance Program (TEFAP) and the Food Distribution Program on Indian Reservations (FDPIR) and donated to food banks and community centers.

While it’s safe to say these distribution efforts were moderately successful and well-received, the cheese itself was “pungent and processed,” making it largely undesirable, particularly among American Indian communities.

As a people who traditionally did not consume dairy as part of their diet (domesticated animals arrived on the Mayflower along with pilgrims in 1621), many American Indians weren’t keen on receiving commodity cheese from the same government that had played a part in restricting their resources to begin with. Still, some Native Americans have found comfort in the way the cheese calls upon the adaptability and resilience of family members both then and now. (November is American Indian Heritage Month. Read more here.)

All this to say: a product whose shelf life meant dairy farmers would see the 21st century regardless of market trends, is, one might say, a national treasure, even taking into account its controversial distribution. 

If you’re fortunate enough to have access to top-tier cheese made from pure Guernsey milk, count your lucky stars. For some, the only cheese on the horizon might be that of Missouri’s basement. (How about some award-winning St. Saviour for all?!)

Every cheese that’s produced supports dairy farmers and their continuous efforts to bring quality products to the table, and that’s a win in itself.

Thanksgiving’s first dairy guest

English Puritan farmers brought dairy animals and dairy farming practices to North America in the 17th century. As the first-ever dairymen to arrive in what is now the United States (Native American tribes did not have nor, therefore, milk, domesticated animals), the pilgrims set the stage for dairy’s own Manifest Destiny.

The Mayflower herself included a shipment of Old World cheese in 1620. Since the meal known as “the first Thanksgiving” shared by the Wampanoag Indians and the pilgrims took place in 1621, this means cheese (of some variety or another) was almost indisputably an original fourth Thursday guest. In fact, it may have been a staple of their diet at large.

According to Amish cheesemakers at Simply Cheese, “Cheddar cheese, with its long shelf life, became particularly popular among colonists. This firm, flavorful cheese was enjoyed throughout the year, but it was especially cherished during the autumn months as part of Thanksgiving feasts. It was one of the many ways they celebrated the abundance of the harvest season.”

Sound familiar? We challenge you to find a modern Thanksgiving spread that doesn’t include cheese. (Lactose intolerant families don’t count!)

If you’re on the prowl for quality fromage to add to your own feast, look no further than Hoard’s Dairyman Farm Creamery. Whether you plan to use it in your favorite recipe or serve it in slices, our selection of pure Guernsey milk cheeses is hard to beat: our original St. Saviour took home a silver medal at the 2024 World Cheese Awards in Portugal!

Celebrate with historical dairy pride this year, and enjoy the fondue-like swirl that is the holiday season.

Dairy’s ballot is red and green

Milk and cheese prices can be affected by elections regardless of political party both during and after voting day.

In case you missed it: it’s election week.  

Really, though, how could you?

Even without social media’s insidious current events crusade, you’d have to be pretty far removed from society to be oblivious to a presidential race. (I’m talking Maine hermit removed.)

What might be news is elections’ impact on dairy. Agriculture may belong to its own subset of industry standards and expectations, but it is not exempt from political influence. Election years impose unique economic fluctuations. Milk and cheese in particular may exhibit changes in the marketplace. This is due not to political candidates and their parties but rather to the tumultuous nature of election years themselves.

For instance, a study by Total Farm Marketing showed a modest increase in milk and cheese prices both during an election cycle and throughout the year following. Alternatively, some election years saw a decrease in market prices. (Outside factors of each four-year change must be taken into consideration, such as the 2008 recession.) Both pre- and postelection price changes proved to be unallied to any one political party. According to the study, “Neither Republicans nor Democrats dominate price increases versus price declines.” 

Because it’s difficult to predict when an election will negatively impact the market versus when it will boost the market, the Total Farm Marketing report noted it’s unwise to play a guessing game of where the market is going, as a producer. It is wise, however, to plan ahead for where the market might go and to prepare for market opportunities as they come.

This means “making a plan that is flexible and adjusts as the market changes,” the report said. “Build a plan that helps you protect your price in the event the market goes up — or down.” 

Given dairy’s exponential outshining of plant-based alternatives and its recent embrace of the highly marketable value-added milk, there’s nothing, shall we say, serious to fear re: dairy in an election year, even taking into account the possibility for market variabilities. 

“Without a change in demand or supply expectations, you’re unlikely to see a significant impact on price,” Total Farm Marketing noted.   

At the end of the day, the report advised, dairy farmers should take into consideration, rather than prescribe to, dispersal of data between election years, political parties, and market prices.

Elevate your favorite cheeses with star-studded charcuterie arrangements

Professional guides and classes in the art of meat and cheese boards provide lessons on how to up your pairing game.

Ever dreamt of putting together the perfect charcuterie board? Is there an hors d’oeuvres expert inside you somewhere, just waiting to be brought to life?

You’re in luck. Not only are there people who specialize in charcuterie board content and design, but there are actual classes taught by these professionals, offered so that ordinary folk like us get to partake in playing perfect hosts.

The Board Room, a restaurant owned by Elizabeth Turnbaugh in Libertyville, Ill., offers in-person charcuterie courses in partnership with Turnbaugh’s other business, My CharCUTErie. Patrons interested in learning the ins and outs of charcuterie arrangement can sign up for a pre-arranged class or book a private session with up to ten guests.

Arranmore Farm in Oswego, Ill., offers its own spin on charcuterie design for the uneducated platers, and so does Sharecuterie Grazing Boxes and Boards in Powell, Ohio, and Fromagination in Madison, Wis.

Wait — is there a pattern here? Does the Midwest have the monopoly on artisanal cheese and meat arrangement?

It’s true, the Midwest has award-winning cheese, but there are plenty of star-studded “dairy states” out there. A deeper investigation reveals Maryland has at least one such charcuterie board class, as does Placentia, Calif.

If you have done all you can to find a class in your area and have yet to, despair not: the online event company Elevent hosts virtual charcuterie board classes. Plus, in this undulant internet age, there are a plethora of online DIY guides out there for how to lay out the goods.

But which matters more: the quality of the cheese on the board or the arrangement itself? Consider the poll open — but you know where we stand. After all, Hoard’s Dairyman Farm Creamery has a pretty stellar selection of charcuterie-friendly cheeses…

Enjoy the sprightly happenings of this colorful season, and send your favorite fall cheese board ideas to us at katiec@hoardscreamery.com.

Searching for a costume idea this Halloween? Look no further.

Dairy-themed costumes offer ample amusement and ease for the less-invested October 31st partakers.

Halloween-themed cheese plate

If you celebrate Halloween, you might be familiar with the yearly self-imposed pressure to up the creative ante. The coveted “best costume” award can only go to Donna and Joe’s Pulp Fiction cosplay so many times…right?

If you’re at all like me in this way, you may want to think outside the box this spooky season. To do this, try thinking inside the box — the cheese box, to be exact.

Yes, cheese costumes are a thing, and they prove to be more clever than one might expect. Also, there are way, way, more cheese(y) costumes out there than I thought there would be.  

Dubious? Try typing any of the following “costumes” into Google:

Mac n cheese, cheese ball jar, hot Cheetos bag, cheesehead, cream cheese tub, cheese whiz canister, mouse and cheese, cheese grater, queso jar, charcuterie board, or, simply, milk carton.

Each one of these cheese-related items can be bought as a ready-made costume. My personal favorite is the Kraft Singles outfit, found at HalloweenCostumes.com. What’s scarier than the pretend version of what our cheesemakers spend their lives crafting to perfection? (I’m artisan-loyal until it comes to grilling out; what else can go on a proper American cheeseburger but a perfectly thin and square Kraft Single?)

If you’re a DIY’er, there are step-by-step guides for making some of these costumes by hand, too.

You might not win an originality contest with a cheese-themed piece, but you’ll surely monopolize crowd appeal. The Dairy Reporter cited that 96% of Americans eat cheese (a third of whom include it in 21 meals per week), and The Food Institute estimated that global cheese consumption will reach a record high by the end of 2024.

Needless to say, you’ll find no judgment from the Creamery Notes creators re: triangle cheesehead suit. After all, it’s our job to love cheese. But just know, if you opt to flaunt your dairy pride, you may find yourself in an unmatched altercation with some boxed soy milk party goers.

If costumes and ghouls and haunted houses aren’t your thing, cozy up near an open window with a curated cheese board and watch the Hallow’s Eve shenanigans from afar. Cheese’s truest strength, after all, is its inalienable comfort.

Quiz time! Test your Guernsey cow knowledge: Hoard’s Dairyman Farm edition

Hoard’s Dairyman Farm (home to North America’s oldest continuously registered Guernsey herd) was established in _______.

a.     1850

b.     1912

c.     1987

d.     1899

Scroll past the image to find the answer!

If you guessed D.) 1899, you'd be right! The Hoard's Dairyman Farm was established by W.D. Hoard in 1899.

World Dairy Expo: “The industry meeting of the year.”

World Dairy Expo ran from October 1 to 4 in Madison, Wisconsin. As the world’s largest dairy-focused trade show, the exposition drew industry experts and enthusiasts from across the globe.

This year, the theme was “The Golden Age,” as in, the Golden Age of Hollywood. The era is famous for its introduction of sound and technicolor into movie-making. Think: The Wizard of Oz or Gone With the Wind; Grace Kelly, Marilyn Monroe, Humphrey Bogart… Clearly, “golden,” here, means “most iconic ever,” and that’s exactly why World Dairy Expo’s leaders chose it as the theme for their 2024 show.

“It feels so fitting,” said World Dairy Expo general manager Laura Herschleb on The Dairy Show podcast. “If you think about the Golden Age in film, that really referred to advancements and innovation. And advancements and innovation are what drive the dairy industry forward. There have been so many modernizations that have occurred over the last fifty years. We couldn’t think of a better theme that exemplified that.”

Rotary parlors, robotic milking systems, automated feeders – we certainly are in a new age of dairying, one W.D. Hoard doubtless dreamed of. The annual World Dairy Expo is at the helm of celebrating these achievements both big and small.

This year, the four-day spectacle included a trade show, cattle show, forage super bowls, youth contests, recognition awards, Career Connections, and contribution acknowledgements, all of which took place within the Alliant Energy Center grounds in Madison. There were approximately 50 industry expert presentations, 600 company booths, 3,000 international visitors from almost 100 different countries, and 2,500 of “the finest dairy cattle in the world.”

If those numbers seem impressive, consider this: in 2014, the expo saw a record-breaking 77,204 attendees.

“If you’re looking to expand your business and make connections, there’s no better place to be than World Dairy Expo,” said Herschleb. “Knowledge transfer happens so fluidly throughout the event. It’s like a melting pot – it’s like a family reunion from all over the world.”

No two shows are alike, and Herschleb says that’s intentional. The team is always looking to enhance the already-there metrics of excellence.

For instance, beginning 15 years ago, people could watch the events from afar by tuning into ExpoTV. This year, viewers were able to access a host of additional high-tech interactive elements by logging into ExpoTV.  

For dairy farmers and everyone involved in the producer-to-consumer chain, Expo is like one big celebration of how far they’ve come and of what’s still out there to work towards.

“How lucky are we that we have this shared passion for the dairy industry and that we get to celebrate for ten days all together in one place?” said Herschleb. “It’s the industry meeting of the year.”

October 10th was W.D. Hoard Day

Pay tribute to the man who helped define the dairy industry by learning more of his story.

William D. Hoard

Hoard’s Dairyman Farm Creamery’s own W.D. Hoard was born on October 10, 1836. With this accordingly dubbed “W.D. Hoard Day” in our recent past, the time is right to take another look at the legendary leader who set the groundwork for the vision behind Hoard’s Dairyman Farm, Hoard’s Dairyman magazine, and the agricultural philosophies that define dairying today.

Even if you are in-and-out of the dairy world (in it just for the cheese – no shame), there’s a good chance you experience Hoard’s impact regularly. Any time you choose to consume a dairy product, you are interacting with the precedent for quality dairy farming that this man set over a century ago. His commitment to championing sustainable land, animal, and farmer practices permeates even the smallest bit of dairy consumption.

That basket of Wisconsin cheese curds? It was made possible by Hoard, who encouraged Wisconsin farmers to give up on wheat crops (failing year after year due to the area’s glaciated soil) and start investing in dairy cattle instead – a transition he’d seen succeed in his home state of New York. Every glass of milk, each bowl of ice cream, can be traced back to Hoard and his fellow early dairy visionaries.

Hoard was a musician, a politician, a war veteran, and a journalist all before becoming a farmer, but the agricultural wisdom instilled in him by his early employer and his friend Oneida Chief Thomas Cornelius remained a part of him all the while. His views on land management and cow care are the foundation for how dairy farmers in Wisconsin and beyond conduct their work today. Hoards’ Dairyman magazine – which Hoard himself began publishing as a supplemental reader to the Daily Jefferson County Union) — is  sent to thousands of subscribers around the nation and world.

It’s worth noting that while William Dempster Hoard holds accolades untested for his work in the industry, he is not its progress’s sole proprietor. The Wisconsin Dairymen Association (of which Hoard was a member), Charles Rockwell, Anna Baldwin, Gail Borden, and many others also played a valuable role in America’s dairy development.

But by virtue of Hoard being a proponent of a kind of agriculture that preserved the land and the agricultural economy for years to come, he is ever-present in the high-quality dairying we see today.

Read a brief biography of W.D. Hoard here, and find your Hoard’s Dairyman Farm Creamery cheese favorites at www.hoardscreamery.com.