Ziege Zacke Blue is the product of a collaboration between LaClare Farm and Roelli Cheese Haus in Wisconsin.
Located near Chilton, just north of Milwaukee and close to the shores of Lake Michigan, LaClare Farm is owned by Larry & Clara Hedrich and their family. It’s 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.
Roelli Cheese Haus was founded in the 1920s, when Adolph Roelli, a Swiss immigrant, landed in Lafayette County, WI. Four generations later, Chris Roelli leads the cheesemaking process in the exact same spot. In the past two decades, Chris has led Roelli cheese to shift its focus from industrial cheddar production to small-scale, artisanal production of American originals. With the recent completion of a state-of the art aging cellar, Chris’s production has doubled, and his repertoire continues to expand.
This cheese (pronounced “zeegy zacky”) is crafted using goat’s milk from Hedrich Farms and cow’s milk sourced by Roelli Cheese. It’s made twice a month at Roelli’s, aged for four months in Roelli’s cellars, and is marketed by LaClare.
Ziege Zacke Blue is modeled after a Dry Jack but demonstrates more complexity. It’s encouraged to develop just a small amount of veining during its aging, mellowing its blue flavors.