Hika Bay

Hika Bay cheese on display.

Wisconsin is known as the number one cheese-producing state in the United States, and a whopping 90 percent of the state's milk supply goes into making cheese. Saxon Creamery by lake Winnebago is about a 40-minute drive from Hika Bay which sits on the shore of Lake Michigan. These two idyllic locations in Wisconsin are where one could sit back and daydream. Hika Bay cheese, named after the bay, just happens to be an affordable dreamy semi-hard cheese exclusive to Whole Food Market. It's one of several kinds of handcrafted goods made at Saxon Creamery using milk from cows that graze on a variety of grasses and plants throughout the year. The plant-dominant diet affects the bovine's milk, which, in turn, contributes to how the cheeses made with this milk taste. In this case, it adds a creaminess and fuller flavor to an otherwise mild product.  

Saxon Creamery creates lovely cheeses

While there's nothing overly fancy about Hika Bay, this cheese consists of a lovely mild buttery paste that's supple and elastic with a slightly muted zing that sneaks up on you without knocking your socks off. Even the aroma is buttery. As the cheese ages, the tang becomes more pronounced. Though any sharpness is soft, it livens up the flavor without distracting from the milder milky and nutty undertones, and despite its mildness, it's a memorable creation. Hoka Bay is described as a Gouda-style cheese, but the flavor is more like a combination of Alpine and mild cheddar with just a hint of sweetness. An ad for Whole Foods boasts that this award-winning cheese is one of the top 16 in the world, but this article in the Green Bay Press Gazette makes no mention of it. Either way, it's worth a try, as it's a subtle but intriguing cheese.

Hika Bay goes well on sandwiches and makes for a great snacking cheese. Pair it with pretzels, cornichons, walnuts, fresh red grapes, rustic bread, or Dijon mustard as a dip or accompaniment. This is a cheese that's wonderful in baked dishes. Add it to hot sandwiches, bakes noodle dishes, potato gratin, or egg dishes. While the washed rind is edible, avoid the outermost part of it that's tough. Unfortunately for vegetarians, the rennet used in the making of this cheese is traditional. 

Hika Bay has a tough outer rind

Beverages that pair nicely with Hika Bay include Gruner Veltliner, Torrontes, Merlot, Pinot Gris, Ruinart Rose, or Malmsey. A Pilsner or Winter Sparkling Ale also goes well with this cheese. 

A variety of white wines and sparkling wines pair well with Hoka Bay Photo by Thomas Martinsen