Burnett Dairy: 125 Years of Cheese, Craft, and Community
Follow the century-long journey of Burnett Dairy Cooperative, where passion for the land and commitment to quality transform fresh milk into artisan cheeses enjoyed worldwide!
Spooktacular Treats
Wickedly good recipes to bring festive flavor and spooky flair to your Halloween gatherings!
Savor the Season
Elevate your seasonal celebrations with these essential charcuterie picks that will WOW every guest!
Epicure
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Epicure Foods's story begins in 1971 when founder Damir Drezga imported his very first pallet of Gouda from the Netherlands. Today, over 50 years later, Epicure has grown to importing quality cheese, charcuterie, and various gourmet products from all around the globe.
BURNETT DAIRY COOPERATIVE HAS BEEN FARMER OWNED FOR 125 YEARS.
Founded in 1896, Burnett Dairy Cooperative is one of the only remaining full-service agricultural cooperatives producing cheese. Built on generations of dedicated farm families, the cooperative is now owned by nearly 200 local farmers who supply the milk that goes into crafting its award-winning cheeses.
Burnett Dairy Cooperative traces its heritage back to the Branstad (1897) and Wood River (1896) creameries in northwest Wisconsin, both rooted in a long tradition of serving local dairy producers. In the 1960s, the two creameries merged at the Alpha location, named after its Alpha De Laval cream separator, to form Burnett Dairy Cooperative. The cooperative first specialized in Mozzarella and Provolone before expanding into Cheddar and a wide range of innovative cheese varieties.
In 2013, Burnett Dairy Cooperative acquired the Cady Cheese Factory in Wilson, Wisconsin. Cady Cheese carries a proud cheesemaking tradition that dates back to the early 1900s, with its first
known cheesemaker hired in 1908. This acquisition strengthened Burnett Dairy’s expertise in traditional longhorn cheeses while fueling a shared passion for artisan specialty cheeses and creative fusions. Today, Burnett Dairy produces cheese under two leading retail brands: Wood River Creamery, known for its Cheddar Gruyere specialty line, and Cady Creek Farms, recognized for its traditional and specialty longhorns and blocks.
THEY ARE INVOLVED IN EVERY STEP, from soil management to animal health to making and shipping cheese, ensuring the product is always the best it can be.
Burnett Dairy Cooperative supplies farmers with the services and expertise needed to consistently produce premium agricultural products, including the highest quality milk used to craft its cheese. The dedicated team includes a largeanimal veterinarian, animal nutritionists, and agronomists who work together to support herd health and crop performance. This hands-on approach makes a direct and lasting impact on milk quality and production.
HONORED WITH WORLDWIDE, NATIONAL, & STATEWIDE AWARDS
Burnett Dairy Cooperative continues to produce high-quality cheese for both retail and foodservice markets, offering a wide variety that reflects generations of expertise and innovation.
Alongside cheesemaking, its team of 295 employees plays a vital role in supporting the success of local farm families. They provide the latest crop solutions, feed and nutrition programs, fuel services, and animal health support, ensuring that farmers have the resources they need to thrive.
MASTERFULLY
MADE.
YOUR SPECIALTY CASE SOLUTION.
These Cheddar Gruyere cheeses are aged to perfection in limited quantity to develop unique sweet and nutty notes.
ORIGINAL ALPINE STYLE
Created by our Master Cheesemaker, this cheese is truly an Original.
US-1550 | 12x8oz | $36.99/CS
BLACK TRUFFLE
An aromatic and flavorful cheese perfect in any gourmet pasta dish.
US-1551 | 12x8oz | $36.99/CS
SMOKED CRACKED PEPPERCORN
The smokiness combined with the peppercorns creates a rich flavor experience.
US-1554 | 12x8oz | $36.99/CS
HERBES DE PROVENCE
This award winning cheese is great by itself or in any Italian dish.
US-1557 | 12x8oz | $36.99/CS
MANGO HABANERO
A delicate combination of sweet and heat gives this cheese quite the kick.
US-1552 | 12x8oz | $36.99/CS
ROASTED RED PEPPER & CRACKED PEPPERCORN
A great cheese with a pleasant sweet flavor followed by notes of savory spice.
US-1555 | 12x8oz | $36.99/CS
TRIPLE PEPPER
This cheese is Mild, Nutty, Creamy & Slightly Sweet with spicy Jalapeno, Chipotle, and a late Habanero finish.
US-1585 | 12x8oz | $36.99/CS
CHIPOTLE GARLIC
A Southwest flavored cheese great for shredding on chicken or steak fajitas.
US-1553 | 12x8oz | $36.99/CS
NORTHWOODS CHEDDAR
A creamy, handcrafted cheddar cheese with full flavor and a smooth finish.
US-1556 | 12x8oz | $36.99/CS
GOUDA GRUYERE
This cheese is a blend of creamy Gouda cheese and a nutty, sharp kick of Gruyere. US-1589 | 12x8oz | $36.99/CS
Pumpkin Mac & Cheese
This ultra-cheesy homemade mac and cheese features a surprising, wholesome twist—pumpkin! The addition of pumpkin puree gives this cozy fall dish an extra layer of richness and smoothness. Plus, it's ready to enjoy in under 20 minutes!
• 1, 15oz can pumpkin puree (NOT pumpkin pie filling)
• 4 oz Cady Creek Farms Rosemary Gouda cheese, shredded*
• 4 oz Wood River Creamery Cheddar Gruyere Original cheese, shredded*
• ¼ C shredded parmesan cheese
• ½ teaspoon paprika
• ¼ teaspoon ground black pepper + more for serving if desired
• 10-12 Ritz crackers, crushed
Preparation
1. Cook pasta according to package instructions.
2. While the water boils, crush and toast the buttery crackers in a pan over medium heat for 2-4 minutes until aromatic and lightly browned. Set aside.
3. While the pasta cooks, make the roux by melting butter in a large skillet over medium heat. Whisk in flour and stir until a slurry forms (1-2 minutes).
4. Add pumpkin puree, whisk, then slowly add milk while stirring. Simmer for 3-5 minutes to thicken, then stir in cheese, pepper, and paprika.
5. Combine the cooked pasta with the sauce, top with toasted cracker crumbs, and enjoy!
CADY CREEK FARMS IS PART OF BURNETT DAIRYA FARMER-OWNED COOPERATIVE IN WISCONSIN
Founded in 1896, Burnett Dairy Cooperative is one of the few remaining full-service cooperatives producing cheese today. With the guidance of a Wisconsin Master Cheesemaker, these award-winning cheeses are Masterfully Made with inventive flavors and inspired quality
NATURAL GOUDA
A premium slicing Gouda that tastes smooth, creamy and buttery. US-1591 | 12x7oz | $28.99/CS
ROSEMARY GOUDA
Award-winning Gouda with just the right amount of rosemary. US-1590 | 12x7oz | $28.99/CS
HICKORY SMOKED GOUDA
Now with even more great hickory smoked flavor! US-1592 | 12x7oz | $28.99/CS
TRUFFLE GOUDA
Smooth, creamy, and earthy! Perfect for sandwiches, charcuterie boards, or snacking! US-1599 | 12x7oz | $28.99/CS
FEATURES AND BENEFITS
• Award-winning cheeses recognized at the World Championship Cheese Contest, the United States Championship Cheese Contest, and the World Dairy Expo Championship.
• Every Burnett Dairy cheese is crafted by a licensed Wisconsin Master Cheesemaker.
• Made with milk containing No Artificial Growth Hormones.
• Young-matured Gouda delivers a flavor profile favored by many Americans, offering a touch of nuttiness and a creamy, springy texture.
• Made with real milk from real farms, every cheese is packed with authentic, delicious flavor!
• A unique cheese making process is used that gives Cady Creek Farms cheese better body, consistency, and flavor.
Midnight Moon, made from pure goat’s milk, and Lamb Chopper, crafted from sheep’s milk, are firm cheeses aged over two months to develop rich, layered flavors. Perfect for snacking, melting, or grating, these standout varieties showcase exceptional character and quality for every palate.
Midnight Moon
Salami Chubs | 9x5.5oz
Finocchio | $49.99/CS
Barolo
THE FARM
A MODEL FOR SUSTAINABLE AGRICULTURE
The happiness of the cows depends on healthy diets and land stewardship, with sustainability prioritized above all else. The farm has supported the family for nearly four generations, inspiring a deep commitment to respecting the land in every way possible. It serves as an example of farming that promotes both healthy food and a healthy environment for all.
US-170 Original Blue | 1x6.8lb | $11.99/LB
US-176 Bay Blue Wheel | 1x6.5lb | $13.49/LB
US-2501 Fennel Blue Wheel | 1x6.5lb |$14.29/LB
US-182 Bay Blue Wedge | 8x5oz | $39.99/CS US-177 Toma Wheel | 1x10lb | $12.49/LB
US-2498 Quinta Mini | 8x5oz | $42.99/CS - Pre-order
ALSO AVAILABLE AS A BLOCK!
Made with French milk from Sodiaal’s family farms, the number 1 French dairy cooperative, and expertly crafted by master cheesemakers in France, Entremont cheeses offer a delicious taste of the French “art de vivre”.
Baked to form a gorgeous golden layer on your favorite gratins, melted in a cheese fondue, sliced in a sandwich or simply cut on a cheeseboard, Entremont cheeses are perfect for any occasion!
12M
Blue Moon Pumpkin Dip
Ingredients:
• 1 small, round sugar or pie pumpkin (about 3–4 pounds)
• Olive oil
• 8 oz cream cheese, softened
• 6–8 oz crumbled Blue Maytag, plus more for garnish
• 1/2 cup pumpkin purée
• 6–8 slices of bacon or pancetta, cooked and crumbled
• 1/4 cup heavy cream, or more to reach desired consistency
• 1–2 cloves garlic, minced
• 1/2 tsp dried rosemary
• 1/2 tsp dried thyme
• Salt and black pepper to taste
• Chopped green onions or chives, for garnish
INSTRUCTIONS:
1. Preheat oven to 325°F (160°C).
2. Cut the top off the pumpkin at an angle so it fits as a lid. Scoop out seeds and fibers, brush the inside with olive oil, place in a baking dish, and bake 45–60 minutes, until tender. Let it cool slightly.
3. While the pumpkin bakes, blend cream cheese, crumbled Blue Maytag blue cheese, and pumpkin purée until smooth. Add heavy cream, garlic, rosemary, and thyme; mix to combine.
4. Fold in about two-thirds of the crumbled bacon or pancetta by hand. Season with salt and pepper to taste. Add a splash more cream if too thick.
5. Pour the dip mixture into the baked pumpkin bowl. Bake for another 20–25 minutes, or until the dip is hot and bubbling.
6. Remove the pumpkin from the oven and place it on a serving platter. Top with remaining bacon and green onions. Serve warm with crackers, bread, or veggies.
• Edible tombstones (cookies, chocolate shards, or marzipan)
INSTRUCTIONS:
1. Melt the dark chocolate over a double boiler or gently in the microwave. Pour a thin layer into the bottom of each cup and chill until set.
2. Whip the heavy cream until soft peaks form. In a separate bowl, beat Florette, honey, and vanilla until smooth. Gently fold in the whipped cream to make it airy
3. Spoon or pipe the Florette cream over the chocolate base in each cup. Top with a thick layer of crushed chocolate cookies to resemble soil.
4. Add edible tombstones or chocolate shards sticking out of the cookie “soil.”
5. Refrigerate for 1–2 hours before serving.
Ghost puff pastries
Ingredients:
• 2 rolls puff pastry
• 100 g Isigny Sainte-Mère Mimolette cheese
• 4 tablespoons crème fraîche
• Salt / Pepper
• 1 egg yolk
INSTRUCTIONS:
1. Preheat oven to 375°F (190°C).
2. Grate the Isigny Sainte-Mère Mimolette, pour into a bowl, add the crème fraîche, season with salt and pepper and mix.
3. Unroll the dough and cut out ghost shapes with a cookie cutter.
4. Place a little Isigny Sainte-Mère Mimolette filling on the shapes of the first puff pastry, leaving 1 cm around the edges.
5. Moisten the edges with water and cover with the shapes of the second puff pastry to close. Weld the edges to prevent the filling from escaping during baking.
6. Place your ghosts on a baking tray lined with parchment paper.
7. Brush the puff pastries with the egg yolk, then place in the oven for 12 minutes. They should be golden brown.
Spooky Garlic & Herb Mummy Dip
Ingredients:
• 1 tub/6.5 oz Alouette Garlic and Herbs Soft Spreadable Cheese
• 1 sheet puff pastry (thaw if frozen)
• ½ cup shredded mozzarella
• ½ cup grated Parmesan
• 1/2 teaspoon smoked paprika
• 1 teaspoon finely chopped thyme
• 1/4 teaspoon crushed red pepper flakes
• 1 roasted red pepper (for eyes)
• 1 black olive (for eyes)
• 1 egg (beaten, for egg wash)
INSTRUCTIONS:
1. In a bowl, mix the Alouette Garlic and Herbs Soft Spreadable Cheese with mozzarella, Parmesan, paprika, thyme and crushed red pepper flakes.
2. Roll out the puff pastry and place the cheese mixture in the center in a mound.
3. Fold the sides up slightly, leaving some exposed.
4. Cut the pastry edges into strips and crisscross them over the filling to look like mummy bandages.
5. Cut two small circles from roasted red pepper and place on the exposed filling.
6. Top each with a slice of black olive to make mummy eyes.
7. Brush pastry with egg wash.
8. Bake at 375°F (190°C) for about 20–25 minutes, until golden brown. Let it cool slightly & serve!
US-2913
Alouette Garlic & Herb
US-8804 Pork Rye Whiskey Orange
US-8805 Pork Mezcal & Lime
US-8806 Bourbon Sour Cherry
US-8807 Belgian Ale Lemon Zest
When you take a recipe that is over 900 years old, and combine it with a 22-million year old cave you get Kaltbach Cave-Aged Le Gruyère AOP. At six months in age, Swiss cheesemakers and affineurs carefully handpick a select number of wheels to continue their refinement in the Kaltbach Cave. Extended aging makes for a more complex cheese as compared to a traditional Le Gruyère AOP. Aficionados of this cheese will experience a floral nuttiness, a smooth yet dense texture with a slight flake and a pronounced crystal crunch.
Brooklyn Cured Salami Chubs | 12x5oz | $63.99/CS
SW-022 Gruyere Cave Aged
Grand Noir is a premium blue cheese encased in a black wax with a luscious and creamy texture.
From Swiss Brown Cows that graze in the Allgäu region of Bavaria, Germany!
Imagine...a green setting in the heart of Auvergne where cows graze serenely between 700 and 1,200 meters above sea level to produce exceptional milk.. It is in this natural setting nestled in the Livradois-Forez regional natural park, on this mountain and plateau and that the Société Fromagère du Livradois produces or refines Auvergne cheese PDOs and other regional cheese specialties every day.
Saint Nectaire Auvermont
is a semi-soft, uncooked pressed cheese salted in brine and ripened for at least 28 days. This dense cheese has a silky texture with a soft acidity, and its taste is similar to that of Reblochon with hints of hazelnut and mushrooms.
FR-621 St. Nectaire Auvermont 2x4lb | $9.99/LB
Raclette is the world’s most famous melting cheese as well as a beloved dish originally created by Alpine cheesemakers feasting upon boiled potatoes and cornichons topped with the melted cheese.
FR-530 Raclette Livradois Small Wheel Pasteurized 1x7lb | $9.49/LB
FR-532 Raclette du Haut Livradois Unpasteurized 1x15lb | $9.99/LB
France’s response to Stilton, Fourme d’Ambert is the ideal blue. The flavor is buttery, salty, and full, with a nice kick of an earthy flavor on the final note.
FR-371 Fourme D'Ambert Or Dome | 2x5.5lb | $10.79/LB
Well-balanced salt and spice makes Bleu d'Auvergne a perfect companion for cooking or for winding down with some Barsac dessert wine. It is still produced by centuries-old traditional methods, salted by hand and ripened slowly.
FR-016 Bleu D'Auvergne Or Dome RM 4x2.75lb | $10.89/LB
FR-088 Bleu D'Auvergne Milledome 2x6lb | $8.79/LB
A family business for 3 generations, the Société Fromagère du Livradois perpetuates the traditional dairy and farm production of many Auvergne cheeses based on the quality of the milk, immutable manufacturing processes and exceptional ripening quality.
Brooklyn Cured celebrates tradition and connection through charcuterie. Inspired by family gatherings where cured meats symbolized love and heritage, the brand creates unique products meant to be shared. Each offering brings people together, ensuring there’s something for everyone at the table.
US-8804
US-8805 Pork Mezcal & Lime
US-8806 Bourbon Sour Cherry
US-8807 Belgian Ale Lemon Zest
Olina’s Bakehouse unites friends, family, and flavor with a range of artisan crackers crafted for every entertaining occasion. Made in Australia with premium ingredients and thoughtfully balanced flavor combinations, these crackers elevate gatherings into truly unforgettable moments.
For over 50 years, Paysan Breton has supported the local economy in Brittany and Pays de la Loire through both dairy production and the products it creates. With simple recipes and short ingredient lists, their offerings bring authentic, wholesome flavors to everyday meals. Their whipped cheeses are creamy, versatile, and perfect for spreading, enjoying with fresh bread, or enhancing any charcuterie board.
Isle of Man Creamery, a farmer-owned cooperative with over 100 years of heritage, crafts awardwinning cheeses from the island’s purest milk. Their flavored cheddars like the Gold World Cheese
Award–winning Cracked Peppercorn, aromatic Garlic and Chive, and fiery Jalapeño bring bold flavor and variety, making them standout additions to any cheeseboard.
AOP Echiré butter is produced in wooden churns. This authentic expertise gives the butter its unique flavor, as well as a light and soft texture which melts in the mouth.
Wheels | 1x10lb
ND-157 Green Pesto | $9.49/LB
ND-337 Honey Goat | $11.49/LB
ND-338 Limoncello | $9.99/LB
ND-351 Black Lemon Charcoal | $14.99/LB
ND-374 Strawberry Bubbles | $9.99/LB
ND-386 Strawberry Bubbles EW | 12x7oz | $74.99/CS - Pre-Order
It all started in the early 80's when Jean-Claude Guilloteau set out to create his own cheese. This passionate man devoted 10 years of his life to developing a recipe that Fromagerie Guilloteau still uses today in the French countryside. In 1981, he made his first cheese using a unique approach to cheese making that filtered the milk and kept the best it had to offer! The cheese features a unique thin rind, a unique taste and a melting texture. The cheese-making savoir-faire has remained the same: that of Mr. Guilloteau. His knowledge has been passed on by Fromagerie Guilloteau cheese makers for over 40 years now!
