Brunkow Cheese, specialty and artisanal cheesemakers since 1899, is located in the rolling hills of the Driftless region of southwest Wisconsin. The creamery sources milk from 18 neighboring farms in Lafayette County, mostly Amish dairies, handcrafts artisanal cheeses in small batches and ages them on premise. Brunkow makes a few dozen varieties of cheese, such as raw milk aged cheddars and spreads, cheddars aged up to 12 years, and Brun-uusto, a Finnish-style baked cheese that is heated over a flame until crisp and buttery. Joe Burns (pictured) makes the artisanal line of cheeses under the label Fayette Creamery, including Avondale Truckle, Little Darling and Pendarvis. New to this year’s artisanal line-up is a trio of 100 percent grass-fed cheeses from the single herd of Jordandal Farm's Jersey cows: Pavé Henri, Petite Francine, and Bleu Jacques.