Double the deliciousness and bring cheese lovers together with some of Wisconsin’s most intriguing duos—sophisticated specialties like Hill Valley Dairy Luna, Roelli Red Rock and Marieke® Golden. These inventive gems reimagine tradition, marrying the best qualities of cheeses like gouda, parmesan, cheddar and beyond into bold, layered creations that balance complexity and comfort. Full-flavored and crowd-pleasing, they take center stage in melty shareables made to satisfy every kind of cheese craving.
Flavor Fusion
You’re a die-hard blue cheese fan. Your bestie is a cheddar connoisseur. Why choose when you can have both in one cheese? In Wisconsin, we believe in flavor harmony and innovation. Our artisan cheesemakers are mixing things up, melding textures and flavors from your favorite varieties to make something new. Just like your crew, their flavors vibe—creating a tasting experience to please every palate around the table. Serve these duos on a cheese board, in pairings or in showstopping warm appetizers that’ll have everyone swooning.
Over the Moon for Luna
An out-of-this-world masterpiece, Hill Valley
Dairy Luna is the stellar creation of first-
generation cheesemaker Ron Henningfeld.
Imagine it as the love child of aged gouda
and a wash-rind Alpine cheese, made with
milk from his family’s farm. Luna showcases
the best characteristics of each: a creamy
texture, a nutty, tangy flavor and an earthy
note from its natural, cave-aged rind. A
delicate crystalline crunch adds dimension,
making Luna truly celestial.
“It became one of my cheese dreams to
make a cheese that tasted like the moon,
or how my wife, Josie, and I imagined it
might,” Ron says. “I took what I loved about
natural-rind Alpine cheeses and well-aged
goudas, then mashed together the cultures
and processes of both to create the cheese
I wanted. And it worked!
Like the moon, Luna shines paired with
Marcona almonds, Genoa salami, peanut
butter-filled pretzels or raw carrot flower
honey. Or blast off with Air-Fryer LunaCheese Sticks. Wrap Luna, green
onions and cashews in wonton wrappers,
then air-fry and pair with honey-sweetened
chili crisp for simply unforgettable bites.
Make It: Air-Fryer Luna Cheese Sticks
Cheddar Gets the Blues
Creamy. Earthy. Bold. Meet Roelli Red Rock,
a stunning, 60-day-aged cheese that bridges
traditional American-style cheddar and tangy
blue in the most irresistible way. This vibrant
orange beauty debuted in 2012, boasting
subtle blue-green veining and a natural,
bloomy rind that adds earthy complexity.
Fourth-generation Master Cheesemaker
Chris Roelli crafts each block with minimal
piercing, yielding a mild flavor with a hint of
blue on the finish.
“Cheddar and blue cheese are two of my
favorite styles,” Chris explains. “I wanted to
combine the flavors of the two, yet be able
to distinguish that my Red Rock is cheddar-
forward. Many call it a transitional blue. We
combine the process of each style and add
some out-of-the-box thinking to arrive at our
finished product.”
Loaded Tater Tot Cups, filled
with melty Red Rock, bacon jam and crème
fraîche, highlight the rich, savory complexity
of this Wisconsin cheddar blue treasure.
Its earthy, buttery and peppery flavor also
pairs beautifully with sweet berries, cherry
preserves or chocolate-covered almonds.
Make It: Loaded Tater Tot Cups
The Golden Child
Gouda parmesan or parmesan gouda? You
decide. Either way, this Golden has it going
on. Handcrafted by Master Cheesemaker
Marieke Penterman, Marieke® Golden blends
the creamy richness of gouda with savory
parmesan cultures for a distinctive flavor
profile. Each farmstead wheel starts with
fresh raw milk from the family’s farm and is
made using Old World techniques Marieke
brought from her native Netherlands.
“Our Golden is more like a parmesan gouda,”
Marieke says. “We use different cultures and
rennet, but the water wash leans it toward
the gouda style. We also brine and age it on
Dutch pine planks.”
Golden nods to its Dutch roots while carving
out its own identity. As Marieke® Golden
ages, flavors evolve. Young wheels are aged
six to nine months, developing rich, nutty
depth and a firmer, more toothsome bite
that reveals their parmesan-gouda souls.
The complexity makes this American Original
a standout in our Cheesy Spinach Artichoke Bread and Dip, where its decadence
elevates every pull-apart piece. Or serve it
with cured meats, sturdy crackers, olives,
honey, dried apricots, spiced nuts and fig
jam for an experience that’s golden indeed.
Make It: Cheesy Spinach Artichoke Bread and Dip
