Wow, we can finally breathe again! The Cubs win the World Series in dramatic fashion. It’s been such a long time coming, and now how sweet the sound; Cubs World Series Champs, is to the ear! To celebrate the Cubs victory with us, save 10% on our Blue Ribbon Gift Box for the next two weeks! Order online at, https://www.ludwigfarmsteadcreamery.com/product/blue-ribbon-gift-box and be sure to enter the coupon code, CUBS10 when you check out. You can choose to have your Blue Ribbon Gift Boxshipped in our beautiful round wooden cheese box or a corrugated box. Our Blue Ribbon Gift Box is packed with Illinois State Fair Blue Ribbon Winners; Vermilion River Blue, Kickapoo, Jake’s Habanero, Herbed Curds, and Spicy Curds. Ludwig Farmstead Creamery and the Cubs a winning combination order your Blue Ribbon Gift Box today. Remember to enter CUBS10 when you check out.
Adrian Buff is the Head Cheese-maker at Ludwig Farmstead Creamery. Adrian was born in the highest city in Europe, Davos, Switzerland. At the age of 7 his parents, Heinz and Vroni Buff, decided to emigrate from Switzerland because of the large amounts of regulations concerning their small dairy farm. Heinz and Vroni settled in Southern Missouri, where they bought a dairy farm. They named the farm Grison Dairy Farm, after the kanton of Grison in Switzerland.
Education and Training
Adrian attended 1st -12th Grade in Ava, Missouri. Due to the Visa situation at that time, he decided to return to Switzerland and enroll in a 3-year apprenticeship as a European Dairy Technologist. The program allowed him to work 4 days a week on an actual operating dairy plant and attend class one day each week. He managed to get work at Napf Chäsi, in Luthern, Switzerland. The medium sized plant specialized in many products including Emmentaler (Swiss), Washed Rind (ranging from Semi-hard to Hard), Blooming Rind, Extra-hard Cheese, Goat Cheese, Quark, Yogurt, Milk, Cream and Butter. Adrian graduated from BBZN-Sursee in the top 10 percent of his class.
Service and Career
After finishing school Adrian’s father, Heinz, needed a hip replacement. Adrian returned home to Missouri to run the farm while his father was recovering. After Heinz recovered, Adrian traveled to South America, where he learned Spanish. He backpacked through Perú, Ecuador and Colombia for 10 weeks, before returning to Switzerland to join the Swiss Army and complete his Basic Training. Most Swiss Citizens are still required to join the Army. Adrian was placed in the Kitchen and was trained as a Troops cook.
Immediately after serving in the Swiss Army, Adrian went to work for Bergkäseri Marbach-Schangnau in Marbach,Switzerland. The large plant produces Switzerland Swiss, a low fat cheese (further processed in Germany to flavored spreadable cheeses), Buffalo Mozzarella and other Buffalo and Cow specialty cheeses.
Adrian was fortunate and won the Diversity Green Card Lottery, and he was able to return to the United States in 2015. He joined Ludwig Farmstead Creamery in October of 2015 and was promoted to Head Cheese-maker shortly after . His hobbies include traveling; He has visited 21 Countries including Ireland, England, Finland, Estonia, Egypt, Spain, Mexico, Colombia, Australia and New Zealand and others. He also is a breeder of Registered Brown Swiss Cattle; 4 of which are currently housed at Ludwig Farms, with the rest housed at his father’s farm in Missouri. Adrian also enjoys cooking.
We are very excited to announce that we received some great awards at the Illinois State Fair. Our Kickapoo, Jakes Wheel Habanero, Vermilion River Blue, Spicy Cheese Curds, and Herbed Cheese Curds all received Blue Ribbons at the fair. Our Vermilion River Blue won Grand Champion in the Blue Cheese category! Please join me in congratulating our Head Cheesemaker, Adrian Buff. Yo Adrian, you did it! Adrian accepted the awards on Tuesday and is pictured here, holding the Vermilion River Blue cheese. Standing next to Adrian are the gentlemen who had the winning bid for our cheese, George Obernagle and Joe Hamilton. Thanks to Cindy of Cagwin Cattle Serv for sharing the photo.
To help us celebrate, we have put together a special gift box so you can also revel in the taste of our award winning cheeses. Our Blue Ribbon gift box contains 1 package of each of our winning cheeses;
Grate zucchini and Jakes Wheel cheese, add all other ingredients and mix well. Place about 1/4 cup mixture in fry pan with olive oil and cook on medium heat about 5 minutes on each side until golden brown. Serve with Fresh spinach , tomato and pesto cream if desired .
Pesto Cream 1/2 cup sour cream and 1 tablespoon pesto, mix and seve with griddle cakes.
Today’s recipe comes from friend of the Creamery, April Winslow*. This creation of melted deliciousness is sure to be a hit at your Super Bowl party. A word to the wise, make sure you take a piece for yourself before you set it out for your friends or it will be gobbled up so fast you’ll miss out on all the yummy fun.
Layer remaining ingredients from bottom to top as follows: 50/50 mix, marinara sauce, cream cheese, garlic powder, onion powder
Top with grated Parmesan cheese to taste
Wrap in tented aluminum foil
Bake in oven for 10 minutes or until top of focaccia is brown on top
Cut into slices and serve
*April Winslow, MS, RDN, CEDRD is a Psychiatric Registered Dietitian Nutritionist and the founder of Choose to Change Nutrition Services. She is currently serving as a researcher at the University of Illinois at Urbana-Champaign. Follow April on Instagram: healingkitchen and Twitter: @AprilWinslow
10 oz. Ludwig Farmstead Creamery Vermilion River Blue, cut into cubes
1 rotisserie chicken, skin removed, white and dark meat, shredded (about 3 cups)
1 stick unsalted butter
Leaves from 1 bunch of celery, finely diced
2/3 cup hot sauce
2 tsp creamy horseradish
1 tsp coarse black pepper
1 Tbsp minced garlic
1 tsp crushed red pepper
1/2 tsp cayenne pepper
3/4 cup half and half
4 oz. cream cheese
In a large saucepan, melt butter over medium-low heat. Raise heat to medium and add Vermilion River Blue whisking constantly until cheese has melted. Remove from heat, butter and cheese will remain separated.
In a large bowl, combine melted butter from saucepan, hot sauce, creamy horseradish, coarse black pepper, garlic, crushed red pepper, cayenne pepper and celery leaves. Set aside.
Return large saucepan with Vermilion River Blue to medium heat. Add half and half and stir until smooth. Add cream cheese and mix until incorporated with Vermilion River Blue. Add shredded chicken and mix until well combined.
Transfer the chicken to the bowl with the buffalo sauce. Mix well. Garnish with chopped green onion.
Jake’s Queso Blanco Habanero Dip is outstanding for dipping tortilla chips or drizzling over tacos, burritos, or your
favorite Mexican dish. Once you start eating this dip, it’s hard to stop and it’s so easy to make. No need to add additional seasoning as our Jake’s Habanero has just the right mix of Habanero peppers. For a richer dip substitute cream for milk.
It’s hard for us to believe that Thanksgiving is already upon us once again! My how time flies when you’re having fun! We want to say a special Thank You to all of our fellow cheese lovers who have enjoyed and continue to enjoy our artisan cheese! We wish you and your loved ones, a very Happy Thanksgiving!
Indoor and Winter Markets
The Farmers Market season has drawn to close. However, we will still be participating in some indoor and winter markets as well as several special events. So you can still pick up your favorite cheese at one of the Indoor Markets. Check the list below and click the links for more information.
Batavia Indoor – Batavia, IL; Saturdays beginning January 10th until May 23rd from 9am to 12pm
Green City – Chicago, IL; Saturdays 8am – noon beginning Nov. 21st. check website for more details
Logan Square – Chicago, IL; Sunday’s November through March 20, 10 am – 3 pm
Woodstock – Building D McHenry Fairgrounds, Woodstock, IL; Saturdays 9 am – 1 pm, November through April
We all have someone on our list who has everything, we struggle when trying to think of a special gift to give them; a gift that truly shows we care. Well, we have that gift… Hand crafted artisan cheese, made in small batches! Give the gift of cheese and you will be remembered with each and every bite of our great tasting cheese. We have several gift boxes to choose from, and new this year is our Cheese of the Month Club. Order on line.
We are proud to announce that our first cRc Kosher Certified cheese is available! Jacob’s Dream Havarti style raw milk cheese, is made using the same recipe as our very popular, Jake’s Wheel, except it’s made under the strict guidelines and supervision of the cRc Chicago Rabbinical Council. We worked closely with Rabbi Yosef Landa as he walked us through the steps we needed to take prior to making our first batch. Rabbi Michael Langer was on hand to oversee each step during the production of Jacob’s Dream to assure the Kosher guidelines have been met and to apply the seal of approval. The end result is, we finally get to share our artisan farmstead cheese, Jacob’s Dream, with our Jewish friends who maintain a Kosher diet. Jacob’s Dream is available in wheels and also pre-packaged 5oz. wedges. Taste the Dream today!
We are up and running again and fully functional. Thank you for your patience. We will continue to update our website to continue to provide our visitors with information about the Ludwig Farmstead Creamery and Farm. We will be adding a page with Tour information. If you wish to schedule a tour prior to the page being added, please call us at (217) 213-3048 ext 3.
Ooops! We had a crash and are currently undergoing reconstruction. Thank you for your patience. Please check back later. In the mean time you can visit our Facebook page www.facebook.com/LudwigFarmsteadCreamery
To order cheese please call (217) 213-3048 ext 2 or send an email to firstname.lastname@example.org