(tomato/basil, jalapeño, mild, medium,
aged, reduced fat/sodium); white Colby,
Monterey Jack, jalapeño Jack, farmer’s
cheese, mozzarella, Muenster
In December 1993, Cedar Grove Cheese
in Plain, Wis., became the first in the
country to produce rBGH-free cheese.
(Recombinant Bovine Growth Hormone,
or rBGH, is a synthetic hormone used by
some farmers to increase milk production.)
After becoming rBGH-free, becoming
certified organic was a natural next step for
the cheese producer. “Our methods were
pretty consistent with organic methods,”
says Bob Wills, president/owner. “We’re
4 pieces (2x2x¼-inch-thick cubes)
Wisconsin Cedar Grove organic aged
white cheddar cheese
¼ cup Wisconsin Cedar Grove organic
aged white cheddar cheese, small dice
always looking at ways to reduce our fossil
fuel usage and environmental impact.”
When Bob Wills, president/owner of Cedar
Grove Cheese, became concerned about
the company’s carbon footprint, the answer
was to install a “living machine,” a natural
water-treatment system that handles
about 7,000 gallons of wastewater per day.
Wisconsin Milk Marketing Board
Roasted Stuffed Pears with
Wisconsin Cedar Grove Organic Aged
Wills was so concerned with Cedar
Grove’s carbon footprint that in 1999 the
company built a natural water-treatment
system to clean the factory’s wastewater.
Through the use of natural microbes
and hydroponic plants, the wastewater
is processed back into clean water and
discharged into a nearby creek. This “living
machine” handles an average of 7,000
gallons of wastewater per day.
Christopher Koetke, CEC, CCE, Dean
School of Culinary Arts, Kendall College
Yield: 4 servings
4 Bartlett pears
½ cup chopped walnuts
¼ cup golden raisins
¼ cup raisins
¼ cup dried tart cherries
1½ cups apple cider
2 T. butter
2 T. brown sugar
1) Heat oven to 350ºF. Cut ¼ inch off
bottom of pears so they stand upright.
Using melon baller, scoop out center of
each pear (including seeds and core) to
bottom of pear, leaving some flesh on
2) In small bowl, combine walnuts,
raisins and cherries. Season lightly
with black pepper inside each pear.
Stuff pears with nut/dried-fruit mixture,
packing firmly; reserve leftover mixture.
3) Place pears upright in 8x8-inch glass
baking dish. Pour apple cider in bottom
of dish. Dot with butter and brown sugar.
Add leftover nut/fruit mixture.
for 1¼ hours, or until pears are soft
when pierced with paring knife, basting
every 15 minutes with liquid in bottom of
5) Remove pears from oven;
slice top off each pear at point where
pear starts to taper. Place single cube of
cheese on top of pear; replace top over
cheese. Return to oven for 5 minutes
to melt cheese.
6) To serve: Place one
hot pear in dessert bowl. Spoon baking
juices and nut/fruit mixture around pears.
Sprinkle diced cheese in bowls.
Bottom line, Wills says, organic cheese
is a product consumers can trust. “We
like that consumers have an image that
organic products package their values,
such as treating animals right and
supporting small businesses.”
Coonridge Organic Goat Cheese
Organic since: 1998
Organic cheese produced: fromage blanc
(natural, dill weed/onion, herbs/garlic,
dried tomatoes with basil and garlic,
Scarborough Fair, Italian herbs, black
peppercorn/herbs, Southwestern blend,
chipotle, herbs de Provence, curry, curry