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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.
Pasture Pride Cheese
Miles to Market - 184
Growing up in tiny Rockbridge, Wis., Kevin Everhart lived above a cheese factory. Everhart’s dad, Frank, managed the factory in the tiny town north of Richland Center. So, it seemed natural for Kevin to get into the cheese business, just like his dad.
Go to Complete Vendor ProfileSaxon Homestead Creamery
Miles to Market - 67
In a little less than four years, Elise Klessig-Heimerl and her family have turned the milk from their grass-fed cows into award-winning cheeses and continued a farming tradition started by Klessig-Heimerl’s German ancestors.
Go to Complete Vendor ProfileBlakesville Creamery
Miles to Market - 33
Twelve hundred goats. A sleek new state-of-the-art dairy. Upgraded barns. New employees. A huge investment in the future and then…Covid shut down the world.
“We got the keys to this place the last week of March 2020,” artisan cheesemaker Veronica Pedraza tells me with a chuckle. She can laugh about it now but, at the time, there was nothing funny about it. “I was set to make my first batch of cheese the first week of April when the Department of Agriculture told me they were suspending inspections and licensing while the Stay-at-Home order was in place. So, here I was ready to make cheese, but I couldn’t.”
