Forty miles west of Madison, where the Wisconsin River bends through rich pastureland, sits the small town of Muscoda (pronounced
mus-KO-day). Designated the Morel Mushroom Capital of Wisconsin in 1982, it is a place shaped by its connection to the land and the values of the people who live there—including its most famous resident, Meister Cheese.
A model of award-winning cheesemaking in the heart of America’s Dairyland, Meister Cheese proves the best stories—and cheeses such as Wild Morel & Leek Jack and Muscoda Mayhem Colby Jack—are built slowly over time with devotion and intention, then passed down from generation to generation.
Rooted in Place
Founded in 1916, Meister Cheese began as a small rural creamery in southwestern Wisconsin when Joseph Meister set out with one goal: to make superior cheddar. Fifty years later, that commitment took root in Muscoda, where the company relocated in 1966 and has endured ever since.
More than a century later, Meister Cheese remains family-owned and operated, blending time-honored recipes with innovation. What began as a single-variety creamery has grown to include monterey jack, colby, havarti, gouda and more—all crafted with the same care that earned the company its earliest awards.
Today, Joseph’s legacy lives on. Meister Cheese is a fourth-generation company led by Scott Meister and his children, Alex and Amanda. Working alongside Master Cheesemaker Larry Harris, who has been with the company for more than 40 years and holds certifications in cheddar, colby, colby-monterey jack and monterey jack, Alex and Amanda bring new ideas to the vat, helping ensure the family story and its handcrafted cheeses continue to be shared.
Where Morels Meet Cheese
Muscoda is home to one of America’s great artisan cheesemakers and celebrates another hometown favorite: its beloved morel mushrooms. Since the 1980s, the community has gathered each spring for the annual Morel Mushroom Festival, honoring this prized treat.
When Scott and other family members began looking for a way to differentiate their cheese 30 years ago, inspiration was close at hand.
“There really wasn’t anything other than pepper jack at the time—no wild leek, no truffle, none of that,” Alex says. “Morel was an easy choice because Muscoda is known for them. Our company has a deep history, like the morels growing in our backyards. They are our roots, unique to us and natural to our heritage.”
The family added the earthy flavor of wild morels with leeks for balance into their monterey jack. Using high-quality ingredients, they debuted Wild Morel & Leek Jack at the Dane County Farmers’ Market, when flavored cheese was rare.
“The reaction was crazy,” Alex shares. “Thirty-five years later, it’s still our most popular cheese.”
Today, other cheesemakers produce mushroom-flavored cheeses, but Meister’s starts with the family’s original recipe. “He loved the art and the process of cheesemaking,” Alex explains, referring to Joseph. “He’d be happy to know that Wild Morel & Leek Jack continues alongside the cheddars he made 100 years ago.”
“From a flavor standpoint, you get a hint of earthiness from the leeks, but the wild morels are what make it so unique,” Alex says. “My wife loves it in grilled cheese sandwiches with tomato soup. It's not a pronounced truffle-style cheese, but you get the mushroom flavor without being overwhelmed.”
A Treat with Just Enough Heat
Meister Cheese introduced inclusions to its monterey jack cheeses in the late 1990s with Muscoda Mayhem Colby Jack. Instead of following trends, the company turned up the heat. While pepper jack was popular, the company used its award-winning colby jack as a canvas, adding a trio of peppers to create a bold, multicolored gem that stands out on any cheese board.
“Muscoda Mayhem is a colby jack infused with jalapenos, habaneros and smoked chipotle,” Alex shares. “When you taste it, you'll notice the heat, but you also get smoky notes from the chipotle at the end. Those flavors create balance, tempering the spice so it doesn’t knock your socks off like a straight ghost pepper.”
The result is a creamy colby jack that delivers intensity without sacrificing approachability.
“It’s a great way to spice up your day,” Alex says. “It pairs well with almonds and honey-roasted peanuts, which help offset the heat. Follow it with something sweet or salty, and it hits multiple sensory notes in a single bite.”
Like Wild Morel & Leek Jack, Muscoda Mayhem Colby Jack reflects purpose and creativity, pushing flavor forward while staying true to tradition—a guiding principle that has shaped Meister Cheese for generations.
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Tradition Worth Tasting
Bring to life the rich heritage and flavors of these two exceptional cheeses with the recipes that follow.
Make It: Blooming Carne Asada Quesadilla Ring
Flecked with vibrant peppers, Muscoda Mayhem is a semi-soft colby jack with a bold kick. Classic pairings include al pastor and guava candy. It’s just as fun to taste with unexpected bites like licorice or Corn Nuts®, or alongside beverages such as cola, a Mexican lager or a crisp glass of Condrieu.
Make It: Chicken and Morel Mushroom Fricassee
Creamy and earthy, Wild Morel & Leek Jack won Best of Class at the 2003 U.S. Championship Cheese Contest. Its flavors shine with toasted rye bread and brisket, or on a cheese board with maple-bacon cashews, savory granola or brûléed plums. Pair it with a glass of buttery chardonnay, a classic Manhattan or a gin cocktail.
