Big Ed's Gouda
- Producer
- Saxon Creamery
- Region
- Wisconsin
- Size
- 11 ins diameter, 4 ins high
- Weight
- 15lbs
- Website
- www.saxoncreamery.com
- Milk
- Cow
- Treatment
- Raw
- Classification
- Firm
- Rennet
- Microbial
- Rind
- Washed
Located just north of Milwaukee, close to the shores of Lake Michigan, Saxon Creamery was founded by Karl and Robert Klessig and their brother-in-law, Jerry Heimerl, in 2005.
Having owned a traditional dairy farm on the site for many years, the brothers wanted to adapt their method of farming to allow for their cows to range freely on pasture. It was also their vision to use milk from their own herd to develop a cheesemaking facility on site.
This they have achieved, and Saxon Creamery makes a range of cow's milk cheeses, including Big Ed's, Saxony, Snowfields, and Asiago Fresca.
To add to their repertoire, Saxon is also collaborating with nearby LaClare Farm. Owned by Larry Hedrich, LaClare is a small-scale goat dairy with extremely high milk quality standards. The does have room to exercise and graze on pasture, and are fed whole grains and other foods that goats love.
Made to the recipe of a mountain-style cheese, Big Ed's is a cooked, pressed cheese made from raw cow's milk and weighing in at about 15lbs.
The rind is smooth, thin and golden-brown in color, imprinted with the Saxon logo. The texture of Big Ed's is dense and smooth and ivory in color. Aromas are clean and mild.
Flavors are mild, rich, milky and clean with notes of brown butter and caramel.
