once upon a time
From where we started in 2006, Deer Creek cheese has blossomed into something greater than we ever imagined.
Our line began with our 1- and 3-year hand-selected aged Cheddars, where we sought to showcase the beauty of aging Wisconsin Cheddars. We were then inspired to create a single flavor experience that would spotlight the uniqueness of Cheddars from around the globe, resulting in our highly decorated fan favorite, Vat 17 World Cheddar.
making with the masters
This began our partnership with Wisconsin Master Cheesemaker Kerry Henning of Henning’s Cheese, where we developed the first cheese in our animal series, The Fawn. We realized we needed help designing labels for this new kind of Deer Creek cheese, so we asked our then-teenaged daughter, Sophie, who had a passion for art, if she would sketch the label. She agreed and has continued designing our animal series labels ever since.
We continued crafting at our kitchen counter, expanding our animal series with exciting twists on Wisconsin classics. Inspiration lead us to reach out to long-time friend and Wisconsin Master Cheesemaker Sid Cook of Carr Valley Cheese to bring you our herbaceous and buttery blue, The Blue Jay. More and more, we asked ourselves “what if?” and kept creating to bring you all the whimsical labels, unique stories, consistent quality, and award-winning flavor our cheeses are known for today.
it’s what’s on the inside that counts
For us, it’s so important that we choose the best of the best every step of the way. Our cheeses start with nutrient rich milk from small, local family farms. The terroir of Wisconsin’s Kettle Moraine offers these farmers’ herds lush summer grazing, sweet winter feed, and fresh, limestone-filtered water.
We keep it clean and simple—just adding salt, enzymes, and cultures—to the fresh milk to stay true to time-honored cheesemaking traditions. For a kick of whimsy, we add fresh ground vanilla bean, dried habanero peppers, juniper berries, caraway seeds, and black truffles to some; for others we bathe them in premium liqueurs.
Underneath it all, Deer Creek cheeses are created with love. We’re just as proud to share them with our own loved ones as we are to share them with you. They’re our family’s perfect gift, backed by life-long industry experience, passion for affinage, and a rigorous cheese grading program. Every time you enjoy a Deer Creek cheese, you can feel confident that you’re tasting something we feel is truly special.
making the grade
Add a whole lot of personality to over 40 years of cheese industry experience and you’ll get Chris Gentine. Since starting his career in cheese at age 14, Chris worked his way up to developing Deer Creek. One of the main focuses of the brand is consistency of quality. In our state this is ensured by a Wisconsin Liscenced Cheese Grader, a professional who is licensed by the Wisconsin Department of Agriculture, Trade, and Consumer Protection.
Chris has been a licensed cheese grader since 1997. A Wisconsin grading license is a prestigious honor—our state is the only one in the USA to provide those credentials. Under his wing, Deer Creek’s resident artist, Brand Manager, and Chris’ daughter, Sophie, apprenticed and obtained a license of her own to continue our passion for sharing the simple pleasure of exceptional cheese.
Chris strives to showcase some of the best of what The Dairy State has to offer by blending traditional, sustainable cheesemaking methods with a unique cocktail of cultures and ingredients, a rigorous grading program, and a twist of whimsy. With the help of his family and a close-knit team of employees, Chris continuously brings award-winning, characterful, and creative cheeses to the marketplace.
