Big Eds Reviewed in TheWashington Post
First day of the creamery!
Storing Saxon cheeseSaving Forgotten Cheese
Arugula with Cheese
and Peppered PecansBig Eds Crusty CrostatiFried Walnut CheeseGreen Fields with FrozenGrapes and Toasted WalnutsGrilled Cheese with Peaches
Early in the morning of August 24, 2007, the first milk was delivered and a vat of cheese was made. This was the culmination of a decade and a half of thinking, planning, and building.
As you can imagine, spirits were high.
As you can imagine, spirits were high.
With Neville leading the way, and multiple generations of the Saxon Farm Family pitching in, our first vat of cheese was made. Three days later, we got our first look at the wheels.
Embossed with the Saxon logo and an Art Nouveau inspired motif of blowing leaves, it looked spectacular. A world class cheese from world class milk, made by a world class cheesemaker, deserves a world class look!
Embossed with the Saxon logo and an Art Nouveau inspired motif of blowing leaves, it looked spectacular. A world class cheese from world class milk, made by a world class cheesemaker, deserves a world class look!
The blowing leaves illustrate Saxon Creamery's love of Nature, and our embrace of both tradition and modernity, captured in the words: “flavor, by nature”™. We chose Art Nouveau because it was popular in the state of Saxony, Germany, around the time the Klessigs migrated to Wisconsin.
New Phone Number: 920-693-8500
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