Alan and Sarah Bekkum and their six children live on the farm in southwestern Wisconsin’s Driftless Coulee region that has been in Sarah’s family for four generations. Alan, a licensed Wisconsin butter and cheese maker for 20 years, produces artisan cheeses from goats’ and cows’ milk and fresh summer butter, made only during the warm months when the cows are out to pasture. His best-selling cheese, Capriko, is made from a combination of goats’ and cows’ milk. Alan explains that he developed the hand-crafted, semi-hard cheese with a smooth, sweet, nutty flavor as a way to get people who thought they didn’t care for goats’ milk to give it a try. Another blended cheese is Feddost, which harks back to a Norwegian flavor tradition of infusing the curd with cumin and cloves. Other Nordic Creamery cheeses are mild, aged and smoked cheddars as well as Mountain Jack.