Bad Axe

The North Fork of the Bad Axe River rises at the town of Westby. This young, semi-hard but creamy cheese was named for the river which was home to the 1832 Battle of Bad Axe. The smooth texture and slight tartness of the cheese mirrors a fresh mozzarella. Made from gently pasteurized sheep’s milk aged for 60 days and dipped in black wax to retain its moisture, you can taste the milk’s freshness.