Sangamon - Named after a beautiful Illinois river, Sangamon is a smooth & firm, but still melt-in-your-mouth cheese. made with fresh pasteurized milk and added cream, this cheese has a velvety texture and fresh, mild buttery flavor. Sangamon is terrific on it's own, sublime on a warm baguette or as an elegant balance to stronger cheeses. Sangamon took Blue Ribbon honors at the 2013 Illinois State Fair!
Vermilion River Blue - The scenic Vermilion River flows close to Ludwig Farmstead Creamery and was the inspiration for naming this raw milk cheese. Vermilion River blue is a triple cream cheese with a soft texture punctuated with gentle blue veins. Flavors of fresh milk and cream are followed by a delicate hint of tangy blue. This is one of our most popular cheeses.
Kickapoo - This cheese is inspired by the German Buterkäse, we tweaked the recipe, mixing in special cultures to create a Ludwig original. kickapoo is a semi-firm, raw milk cheese with fresh, buttery flavors as well as sweet notes and a sharper finish. As the cheese matures, it often develops tropical hints of pineapple. Kickapoo took Blue Ribbon honors and was also named Grand Champion (Purple Ribbon) at the 2012 Illinois State Fair.
Feather Ridge - Our first cheese to be developed at Ludwig Farmstead Creamery, Feather Ridge is inspired by the great European Swiss-style cheeses. The combination of special cultures and the high quality of our raw milk results in a firm cheese with a full-bodied texture. flavors are rich, earthy and complex with notes of hay and grass and a fresh finish. Mature wheels occasionally develop delicious crunchy crystals. Feather Ridge was awarded Blue Ribbon and Grand Champion Purple Ribbon at the 2012 Illinois State Fair.
Jake’s Wheel - Named after the founder of the creamery and based on his favorite cheese, the Havarti. Sweet flavors of cream cover you palate laving a mild rich after taste. We use this as a base for many flavored cheeses including Habañero, Dutch Garden Herb, Italian Garden, Bacon, Mustard and our 2013 American Cheese Society Red Ribbon winner, Fresian Fields (with Cumin and Cloves) made with raw milk.
Traditional Farmstead Gouda - Made to a "Boerenkaas" farmstead cheese recipe from the Netherlands, our Dutch cheese maker makes this Gouda on the farm from our own raw milk, just like our other cheeses. With a dense firm texture, as this cheese ages, it develops rounded, balanced flavors of cream and fruit with a long tangy finish that leaves you wanong more.
About Our Cheese
Cheese Photo Gallery
Handcrafted cheeses with a distinctly firm texture, which become more flavorful as they age for three to four months. Made in single batches from day-fresh milk from our own cows, and traditional starter cultures custom blended by cheese maker Fons Smits who uses old-world customs and state-of-the-art technology imported from Holland.