Blakesville Creamery is a farmstead operation in Port Washington, Wisconsin, where every cheese is made by hand on the same farm where the goats are raised, and their milk is collected. Blakesville Creamery — about as close to the source as you can get. Head cheesemaker Veronica Pedraza brings world-class skill and creativity to a herd of over 900 Alpine and Saanen dairy goats at Saxelby Cheese, coaxing flavors from the milk that are clean, bright, and unmistakably fresh. Their lineup spans from clean and crisp fresh chèvre to complex bloomy rind and aged cheeses, Blakesville Creamery, making them a creamery that rewards both the casual cheese lover and the seasoned connoisseur. Their fresh chèvre in particular is a benchmark — snowy white, tangy, and silky — the kind of cheese that makes you reconsider everything you thought you knew about goat cheese.

Brebis | Blakesville Creamery Think of Brebis as the sheep's milk answer to Blakesville's beloved fresh chèvre — same clean, handcrafted approach, but with the distinctly rich, round sweetness that only sheep's milk can deliver. Where goat's milk brings brightness and tang, sheep's milk offers a lusher, creamier texture and a gentle nuttiness that makes this fresh cheese feel almost indulgent.

Pair it with: Pair with toasted sourdough, fresh herbs, sliced stone fruit, or a drizzle of wildflower honey — it also shines stirred into pasta or dolloped over roasted vegetables straight from the oven.

Use it: Grate it over scrambled eggs, add to any cheese plate, or combine with your next apple pie.