UNIVERSITY OF WISCONSIN River Falls
A Creamy, Semi-Soft Cheese
In 2006, a group of students from the University of Wisconsin-River Falls was challenged to use local ingredients to develop a new cheese variety that would reflect the unique characteristics of the Saint Croix River Valley of northwestern Wisconsin. Combining only the freshest and sweetest milk from the university’s own 60-cow Holstein dairy herd and a sweet wine produced by Chateau St. Croix, a local winery, these students and their cheese-making mentor developed Cobblestone Red.
Cobblestone Red is a sweet, semi-soft cheese that picks up hints of berries, black cherries and vanilla from the wine. The cheese is produced in 200-pound batches by UWRF students and each wheel is carefully shaped and aged to perfection; creating a delightful dessert cheese that is ready to melt in your mouth.
Cobblestone Red builds on the university's 24-year tradition of using our small one-room production facility to develop the next generation of master cheese makers from Wisconsin. Combining scientific principles and encouragement to explore the "what if we tried this" spirit of artisan cheese-making, our students get a first-hand glimpse into their future careers.
Cobblestone Red made its triumphant debut at the 2007 World Dairy Expo Market Place amid thousands of cheese enthusiasts. It was offered for sale to the public for the first time during the 2007 holiday season and quickly sold out. Through our web site, the cheese has already attracted customers nationwide. This cheese represents the peak of cheese-making skill combined with a healthy dose of student pride, creativity and enthusiasm.