In 2004, century dairy farm owners near Belvidere partnered with their herd’s veterinarian to form Prairie Pure Cheese. The milk from their cows gets turned into exceptional cheese less than 24 hours after being harvested.
Farm Bureau members Todd and Brenda Aves joined forces with Brian and Carole Gerloff to improve profitability and create delicious dairy products right next door to Rockford and only 75 miles from Chicago.
Thanks to his veterinary experience and nutritional background, Brian makes recommendations for the Aveses on what to feed the cows to keep them healthy so they’ll provide great-tasting milk. All these elements contribute to the delicious flavor of their cheeses.
Milk used to make Prairie Pure Cheese gets transported to one of several plants in southern Wisconsin, where it is stored in its own silo overnight. Then, early the following day, a master cheesemaker specializing in a specific variety – butterkäse, white cheddar, Swiss, gouda, feta or blue – processes the farm’s milk into a batch of cheese.
To learn more about the founding families and their dairy products, visit prairiepurecheese.com.
Note: This product was featured as a giveaway in our Summer 2023 issue. The giveaway has now ended. Thanks to all who participated.
See more: Q&A With Lenkaitis Holsteins Dairy Farm About Keeping Their Cows Cozy (VIDEO)
I love cheese!!!
I dearly love cheese. I thank you for the chance to try your cheese.i love reading all the stories in my I’ll. Farm bureau partners magazine. Your story was fantastic..
I love cheese!
I am an avid lover of cheese. I enjoy mild cheddar, jarlsberg and most whites.
At age 75 I will try most anything.
Thanks so much for this chance to try yours.
Cindy Hyzy
May, 21, 2023
Too much cheese? I don’t need that kind of negativity in my life! Bring it on!
My favorite cheeses are buttery Ase. I also like a sharp cheese, white cheeses, jarlsberg, pepper cheeses.
We are grateful for the hard work of the dairy farmers!
Most sincere, Pat A. Langenberg May 20, 2023