It’s baked with baked goodness.

Cheese Maker: Mike Harris and Josh Ptaszynski met through their children. Who hasn’t met a new friend on the kids’ soccer sidelines? Neither had anticipated entering the cheese business. Again, cheese has a way of inspiring businesses. After trying bread cheese at a farmers market, they decided that this is something the world needs more of!

The Big Moo specializes in baked cheese, known regionally by various names including bread cheese and juustoleipä—an American interpretation of a traditional Scandinavian cheese made initially in Finland with reindeer milk. Yes, you read that right. No, we won’t be carrying reindeer milk, so don’t ask. Scandinavian immigrants brought this cheese to Wisconsin, and it quickly became a local favorite.

Cheese: Oh So Original Baked Cheese has only three ingredients: pasteurized milk from local Wisconsin family farms, enzymes, and salt. The cheese is often compared to halloumi due to its ability to maintain its shape when heated. Still, The Big Moo's founders describe it as "American-style halloumi" with distinct advantages. Unlike traditional halloumi, Oh So Original contains one-third less salt than leading halloumi brands, making it more accessible to a broader range of palates while maintaining the satisfying cooking properties that make grillable cheeses so appealing.

Tasting Notes: This cheese has a clean, mild, and beautifully balanced flavor profile. You might think it’s “too mild” but think of it as a recipe enhancer.

Pairing Suggestions: Try pairing it with hot honey, fresh fruits, chocolate (yes, I’ll pair everything chocolate), a fresh clean beer or wine, or even add a little to your coffee. I hear it’s great that way.

USE: You can replace tofu, meat, or anything really with this cheese. Cut it up and saute with veggies. Use in tacos instead of meat. The possibilities are endless. It’s also a great snacking cheese when you get the hangries. Here is a fun salad from the NYT’s replace the Halloumi with The Big Moo.