Located in the heart of Wisconsin’s stunningly beautiful Amish country, Brenda and Dean Jensen established their sheep dairy and creamery in 2006. The Jensen’s utilize horses instead of tractors for all their farm work and are constantly improving and growing their herd of East Friesian and Lacaune milking ewes. In the small creamery on the property, Brenda makes a range of sheep’s milk cheeses. However, her latest creation, Bohemian Blue, comes as a result of a collaboration with long time Wisconsin blue cheesemaker Tony Hook. The blue mold culture that goes into the production of many blue cheeses is called Penicilium Roqueforti. Since this mold has a tendency to dominate and change other varieties of cheese being produced in the same facility, many cheesemakers are cautious about introducing a blue cheese into their range. To avoid any mishaps, Brenda decided to collaborate with established local blue cheese producer Tony Hook in order to create Bohemian Blue. After the wheels are made at Tony’s creamery, they are transferred over to the cellars at Hidden Springs for maturation. According to Brenda, the creation of Bohemian Blue was inspired by her Bohemian grandparents, Lucy & Louie Lastofka. Both were farmers and apparently lived up to the traditional bohemian reputation by generally disregarding conventional standards of behavior.
Aged for six months before release, Bohemian Blue has a firm, slightly crumbly texture and balanced flavors that incorporate sweet and piquant notes. It is particularly good when drizzled with honey.