The concept for the range of Deer Creek cheeses was developed by Chris Gentine of Artisan Cheese Exchange in Wisconsin.
Artisan Cheese Exchange is a company that primarily focuses on the export of American cheeses overseas. In a move designed to differentiate their cheddars within the international marketplace, Chris used his training as a Wisconsin Master Cheese Grader to carefully select various batches of cheese deemed suitable for further aging, and used Wisconsin grading standards as a certification of the cheeses’ quality. Maturation and affinage of the cheeses is done in conjunction with Wisconsin Aging and Grading.
The Fawn is produced by Master Cheesemaker Kerry Henning of Hennings Cheese in Kiel, Wisconsin. Kerry has been a certified “Wisconsin Master Cheesemaker” since 1999. The Fawn is produced in 22-pound bandaged and waxed daisy wheels.
The cheese is made from milk sourced from an area of Wisconsin where the glacial lobes of the last Ice Age converged and then receded, creating the distinctive terroir of the region. Kerry uses a unique culture set, also used in Deer Creek’s Vat 17 cheese, to give this young cheddar a fuller and more complex flavor, and a milder, sweeter “mellow cheddar” finish not found in a traditional bandaged cheddar.