Where Artisan Craft Meets Award-Winning Taste

Our farmstead cheeses are a true labor of love. Handcrafted with care at the farm and carefully aged to perfection at our cave-like cellars, each wheel presents rich and complex flavors that develop over time.
With every batch, we use time-honored techniques that have earned us multiple awards. This reflects our commitment to quality and craftsmanship while showcasing Wisconsin's unique terroir.

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Our Cheese

  • wheel of raclette cheese

    Classic Raclette

    Our original, best sellers and award winning Raclette cheese, freshly cut straight from the wheel. Choose your ideal size and experience the authentic taste of tradition.

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Paula standing next to cheese machinery

Locally Sourced

Our cheeses are handcrafted and aged with pride using locally sourced ingredients, ensuring the freshest, highest-quality flavors in every bite. By choosing local sourcing, we have created a sustainable and authentic cheese selection that celebrates our regional craftmanship and Wisconsin community.

orphee looking at aging cheese wheel

Aged To Perfection

Our smear-ripened cheeses are naturally aged in our cave-like cellars where the perfect balance of temperature and humidity is meticulously monitored. This unique aging process, also called 'Affinage' in French, allows the cheese's rich, savory flavors and creamy texture to develop fully.
As each of our cheeses matures in this controlled environment, they gain complexity and depth, resulting in a distinctive, earthy character that can only be achieved through careful craftsmanship and time for the best taste and texture combination.

orphee brushing aging cheese wheel

Made With Tradition

Our cheeses are made using traditional cheesemaking techniques using only the finest, freshest and locally sourced cow's milk. Each cheesemaking day begins at the crack of dawn with milk coming straight from the parlor to the make room. After the magic of coagulation happens with the help of rennet and helpul bacteria known as cultures, we are able to separate the whey from the curd. The solid mass remaining is then cut and pressed into molds, giving it the final shape of a wheel. Each cheese is finally soaked into a salt brine to develop flavor and a natural rind. Each wheel is then ready to be aged at our cellars for the next few months.

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orphee and paula

Meet Paula 
& Orphee

Paula, daughter of a sixth-generation Wisconsin dairy farmers, and Orphee, a native of France with a passion for food science and entrepreneurship, met in 2014. Sharing an instant connection, much of which related to cheese, they decided to start their own cheese company a couple of years later. Alpinage was born and the rest is history.

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From Our Kitchen To Yours

Ready to turn our delicious cheese into mouthwatering masterpieces? Elevate your kitchen game now and take a look at our recipe section for inspiration.

How to Enjoy