Specialty Cheeses

Produced by a Mennonite family in southern Iowa, Milton Creamery Prairie Breeze is an aged cheddar cheese unlike others. The cows’ milk sourced for Prairie Breeze comes from small Amish dairy farms within a handful of miles from the creamery. Cows are grazed as long as the Midwestern weather permits, and artificial growth hormones, such as rBST, are never used.

Alpine cultures and vegetarian rennet are added to coagulate the milk. (Wait, “Alpine” you say?) Anyone who’s tasted Prairie Breeze before knows that this cheese is different, but perhaps couldn’t put a finger on it. While it has the tangy, piquant, umami-rich flavor of many quality cheddars, a prevailing sweet and nutty profile emerges, not unlike Gruyère. The curds are cheddared, and the blocks are aged for a minimum of 9 months. A crumbly texture develops along with an abundant amount of calcium lactate crystals. Its paste is fudgy on the palate, allowing it to linger on the tongue.