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.