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Celebrating the Dairy State at Outpost
Wisconsin is America’s dairyland and Outpost celebrates that rich heritage with a broad selection of award-winning cheeses from the state’s top artisanal cheesemakers, along with rBGH-free dairy and eggs from humanely raised chickens. We’re proud to help support our state’s strong family farm tradition. Look for the Local/regional labels.
Why do we think rBGH-free dairy products are so important?
Milk from rBGH-treated cows contains higher levels of Insulin Growth Factor 1 (IGF-1), a hormone considered to be a high risk factor for breast, prostate, colon, lung, and other cancers. Cows given rBGH also experience higher rates of mastitis, a painful udder infection. These cows are treated with antibiotics, which ultimately end up in the milk they produce, and facilitate the creation of antibiotic resistant bacteria, which poses a health issue for humans. Using rBGH has also been linked to an increased incidence of birth disorders in calves. Since the introduction of rBGH injections in the dairy industry, the number of calves born with birth defects to dairy cows has increased significantly. Other side effects of rBGH in dairy cows include hoof problems, increased pus in milk, heat stress, and gastrointestinal problems. Who needs it? Not us.
Hidden Springs Creamery
Miles to Market - 179
It’s humid inside Brenda Jensen’s cheese room. Outside it’s cold, February cold, but inside it’s warm and wet. It’s a cheese making day at Hidden Springs Creamery. The sheep have been milked, but that’s just the beginning.
Go to Complete Vendor ProfileRed Barn Family Farms
Miles to Market - 116
Terry Homan didn’t accept what the industry thought of the small, family dairy farm. In the industry’s words, these farms were “terminal,” not viable for the future.
Go to Complete Vendor ProfileBlakesville Creamery
Miles to Market - 33
Twelve hundred goats. A sleek new state-of-the-art dairy. Upgraded barns. New employees. A huge investment in the future and then…Covid shut down the world.
“We got the keys to this place the last week of March 2020,” artisan cheesemaker Veronica Pedraza tells me with a chuckle. She can laugh about it now but, at the time, there was nothing funny about it. “I was set to make my first batch of cheese the first week of April when the Department of Agriculture told me they were suspending inspections and licensing while the Stay-at-Home order was in place. So, here I was ready to make cheese, but I couldn’t.”
