Bad Axe

Hidden Springs Farm perches atop a beautiful green ridge in the heart of the Coulee on the patchwork terrain of Wisconsin's "Driftless Area" (the area that the glacier skipped). Brenda and Dean Jensen milk a herd of about 100 Lacaune and East Friesian sheep. In keeping with their sustainable financial and environmental vision, they employ Amish neighbors for milking and construction, use Percheron draft horses - not tractors - to plow their fields and use donkeys to keep coyotes and other predators away from their herd.

Bad Axe, a pasteurized sheep milk cheese, is named after a river near the creamery that was the original site of the 1832 Battle of Bad Axe. Aged for 60 days and dipped in black wax to help the cheese retain moisture, its semi-soft, pure white paste is creamy, tart and smooth.

Farm / Company: Hidden Springs

Cheesemaker: Brenda Jensen



City, State: Westby, Wisconsin

Region: Midwest

Country: USA

Milk Type: Sheep

Milk Treatment: Pasteurized

Rennet: Vegetarian

Rind: Wax

Texture: Firm

Aging: 60 days

Size(s): 2-3 pounds