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Melt Through Winter: Shop Our Coziest Cheeses for the Season

Shop Winter Indulgence
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Blakesville Creamery Afterglow

blakesville creamery afterglow cheese
blakesville creamery afterglow cheese
blakesville creamery afterglow cheese
blakesville creamery afterglow cheese
blakesville creamery afterglow cheese
blakesville creamery afterglow cheese
$15.00 / 5 oz Wheelprice is $15.00 by 5 oz Wheel
blakesville creamery afterglow cheese
Blakesville Creamery Afterglow
  • Pasteurized
  • Vegetarian Rennet
  • Age: 14 Days
  • Goat Milk
  • by Blakesville Creamery
  • United States
  • Approachable
    Adventurous
  • Soft
    Hard

Hailing from Blakesville Creamery in Port Washington, Wisconsin, Afterglow owes its bright, fruity notes to another Wisconsin favorite, New Glarus Belgian Red Ale. Each goat cheese button is washed in this cherry-flavored beer, imbuing it with the stone fruit’s sweetly tart flavor. You’ll also detect a goaty tang, clean minerality, and lactic notes. Velvety with a grassy aroma, it pairs well with a fruity accompaniment like Murray’s Heirloom Apple Butter.

“A lover of Wisconsin cheeses, Afterglow is a personal favorite. Enjoy this cheese with a fruity cider.”
Murray’s National Team – New York, NY
Pasteurized Goat's Milk, Cultures, Vegetarian Rennet, Salt

Allergens: Milk

  • Over a pound of local cherries are used to make New Glarus Belgian Red Ale.
  • Afterglow is a Langres-inspired cheese. Langres, a semi-soft cheese made with cow’s milk, is produced in the French town of the same name. Like Afterglow, it is an intensely flavored, washed rind cheese.
When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.
  • Blakesville Creamery of Port Washington, Wisconsin, is a farmstead creamery—their cheeses are made by hand on the same farm where their goats are raised and milked.
  • The farm was originally called Lake Breeze, but they changed the name in 2019 to honor the village that was previously located at that site.
  • They began making cheese in 2020, now operating out of a 10,000 square-foot state-of-the-art creamery where they craft their naturally ripened cheeses.
  • Lynde Uihlein, Blakesville Creamery’s owner, is dedicated to thoughtful land use and environmental protection, particularly through her organization The Brico Fund.
Woman Owned