Flying Into First

Wins at Wisconsin’s State Fair are prestigious, which is why we are ecstatic to announce that The Robin received 1st Place in the Dairy Products Contest’s Colby Class. This is the second time this cheese has received best in class recognition at the competition.

Colby is woven into the fabric of Wisconsin cheesemaking. As a Wisconsin Original cheese, our cheesemakers set the standard of what great Colby should be. The Robin embodies the history of this American cheesemaking style. It’s open, curdy body and salty, buttery flavor exemplify the traditional handmade, washed curd cheesemaking process using milk from local family farms.

Our founder calls The Robin a “flavor memory” cheese. This is because this cheese is the Colby of many Wisconsinites’ childhood. In 2022, it’s rare to find Colby with mechanical openings in the market since the cheese’s standard of identity changed in the mid-nineties.

Mechanical openings are little holes where the curds are not completely knit together. This is because they are washed with cold water before being pressed into forms like wheel hoops or longhorns. This wash step not only allows these openings to form—it helps rinse away excess whey, which allows the cheese to maintain its mild, sweet flavor without developing sour notes or notes of fermented milk. The ‘90s update to Colby’s grading standard made it possible to make Colby without mechanical openings which fundamentally changed the cheese, meaning our younger generations and friends outside of the Midwest have not had the opportunity to try this historic variety.

We are proud to be able to share The Robin with the US market. To us, it represents the art of traditional Wisconsin artisan cheesemaking. In gratitude, we’re so happy to showcase the appreciation of The Robin’s craftsmanship with a Blue Ribbon win at the 2022 Wisconsin State Fair Dairy Products Contest.

A Surprise Sweep

The 2022 Wisconsin State Fair Dairy Products Contest’s Aged Cheddar Class announcement was particularly astonishing for the entire Deer Creek team. Founder Chris Gentine’s daughter, Sophie, refreshed the results, turned to him and whispered, “Oh my gosh, the Cheddar category…we swept it.”

Chris was almost speechless when he heard the news. If you know Chris, you know it’s rare to find him at a loss for words. “With as much amazing Cheddar that’s made in this state, it’s absolutely remarkable to me that you could have your foot on every step of the podium with three different cheeses. We’re not sure that we’ll ever be able to repeat it,” he said.

The winners were The Imperial Buck, The King, and The Stag, taking first, second, and third place. These cheeses are no strangers to recognition, however the win at the Dairy Products Contest feels different. The calculations of the judges evaluations differ by tenths of a point. In this competition, the cheeses received ratings of 99.900, 99.650, and 99.500 respectively.

The Imperial Buck is an extra-aged handmade, bandaged-wrapped Cheddar. The unique nuttiness is pronounced, yet blends beautifully with the butterscotch sweetness of the Cheddar. Crystalline crunch offers a nice contrast to the cheese’s creamy texture. The unique beauty of the cheese is how perfectly the nuttiness, creaminess, butteriness, and sweetness complement and balance each other. It is truly a one-of-a-kind, outstanding Best In Class Cheddar.

The King is inspired by the traditional Wisconsin Cheddars of the 1930’s and 40’s. Its bold color and complex texture mirrors its fully bold and complex Cheddar cheese notes. Aged in 22lb bandage wrapped wheels dipped in red wax, this cheese is both full of beauty and full of flavor.

The Stag is a rugged Cheddar, driving strong toffee and butterscotch notes yet it possesses the sweet finish. As it ages, The Stag develops a hint of crystalline crunch to further enliven the taste buds with rich texture as well as flavor. The Stag is a traditional bandage-wrapped 22lb daisy wheel Cheddar.

Blue Ribbon Bird

Our sheep’s milk Blue cheese with cow’s milk cream also received high honor at the 2022 Wisconsin State Fair Dairy Products Contest. The Indigo Bunting took 1st Place in the competition’s Blue Veined Cheese Class. This is the cheese’s third award since it took flight to the market in 2020.

The Indigo Bunting is a rare, ultra creamy Blue cheese. The milk is soft, silken, and rich in flavor. On its own, the sheep's milk is extremely creamy. But in order to create this extra special Blue, we fortified the cheese with a liberal amount of cow's milk cream to create The Indigo Bunting's extraordinary velvety texture. This extreme decadence combined with a distinctive, yet delicate Blue strain is a beauty to behold.

Like The Blue Jay, The Indigo Bunting is our attempt to create a Blue cheese that is both approachable and unique. Our goal is to bring people into Blue with a great first impression. We truly feel that The Indigo Bunting is a cheese that hardcore Blue-lovers can add to a board for a dinner party, and feel confident that guests who haven’t tried it will find it pleasant or, better yet, fall in love!

A State of Magnificent Makers

Our little company is so blessed to be able to stand hand in hand with all other Wisconsin brands and specialty cheesemakers. Competitions like the Wisconsin State Fair Dairy Products Contest truly spotlight the mastery of cheesemaking in the Dairy State.