Creme de la Coulee • Madison, WI

Fromage

Founded in 2012 by Bill Anderson in Madison, Wi. Specializing in soft-ripened French style cheeses. Bill would prefer to be using raw milk, however the FDA requires all raw milk cheese be aged at least 60 days. This can be very tricky when developing these styles of cheese in the US. For the time being, Bill is using milk from Willow Creek Creamery and also using their cheese making facility, where he transforms his purchased milk into various styles of cheese. He then takes those wheels to Bear Valley Affinage where he rents space in their cheese cave to age his surface ripened and wash-rind cheeses to proper maturity before selling them to the public.