Cheese & Dairy
Celebrating the Dairy State at Outpost
Wisconsin is America’s dairyland and Outpost celebrates that rich heritage with a broad selection of award-winning cheeses from the state’s top artisanal cheesemakers, along with rBGH-free dairy and eggs from humanely raised chickens. We’re proud to help support our state’s strong family farm tradition. Look for the Local/regional labels.
Why do we think rBGH-free dairy products are so important?
Milk from rBGH-treated cows contains higher levels of Insulin Growth Factor 1 (IGF-1), a hormone considered to be a high risk factor for breast, prostate, colon, lung, and other cancers. Cows given rBGH also experience higher rates of mastitis, a painful udder infection. These cows are treated with antibiotics, which ultimately end up in the milk they produce, and facilitate the creation of antibiotic resistant bacteria, which poses a health issue for humans. Using rBGH has also been linked to an increased incidence of birth disorders in calves. Since the introduction of rBGH injections in the dairy industry, the number of calves born with birth defects to dairy cows has increased significantly. Other side effects of rBGH in dairy cows include hoof problems, increased pus in milk, heat stress, and gastrointestinal problems. Who needs it? Not us.
Local Farmers and Vendors we Love
Click a vendor profile below to learn more about the folks we trust.
Kalona SuperNaturalMiles to Market - 288
There’s something special about Kalona SuperNatural dairy products. The name says it all. These dairy products are as close to their natural state as possible.Go to Complete Vendor Profile
Milo's Poultry FarmsMiles to Market - 136
As Milo Bontrager sees it, chickens are a lot like people: every one is unique. Milo keeps a watchful eye over his flocks as they roam around outside on his organic farms in northeast Wisconsin.Go to Complete Vendor Profile
Hidden Springs CreameryMiles to Market - 179
It’s humid inside Brenda Jensen’s cheese room. Outside it’s cold, February cold, but inside it’s warm and wet. It’s a cheese making day at Hidden Springs Creamery. The sheep have been milked, but that’s just the beginning.
Once the whey has separated from the curd, Brenda reaches into the separating tank. She cuts a large block of curd, between 20 and 30 pounds, and heaves it onto a stainless steel table. Then she cuts it and parcels out smaller chunks into round, 4-pound plastic molds. She does this again and again, until the curd has been used up.Go to Complete Vendor Profile