The Fawn
The Basics
| Make | Crumbly | ||||
| Sub Make | Curd from a single day | ||||
| Post-Make | Wrapped, Rolled or Processed | ||||
| Sub Post-Make | Artificial (plastic coating, wax coat, matured in vacuum pack) | ||||
| Typical age profile | 90 days or more | ||||
| Approximate weight(s) | 22 lb wheel | ||||
| Dimensions |
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| Geographical origin | Wisconsin; United States | ||||
| Protected status | N/A | ||||
| Species of milking animal | Cow | ||||
| Breed of cow | N/A | ||||
| Raw/pasteurised milk | Pasteurised | ||||
| Vegetarian/animal rennet | Animal | ||||
| Commonly encountered variations | The Stag (17 months+); Imperial Buck (48months+) |
The Story
Made with millk sourced from cows who graze on the glacial soils of eastern Wisconsin, The Fawn is a classic Wisconsin cheddar. Aged in both bandage-wrap and wax, Wisconsin Master Cheesemaker Kerry Henning works with Deer Creek Cheese to craft a complex flavour profile that is robust yet approachable.
Deer Creek Cheese is a Gentine family affair. Chris, a licensed cheese grader, and Julie, his wife, along with their daughter, Sophie, convene regular R&D sessions, a.k.a. family dinners, where they play with ingredients and flavour trajectories using instinct, skill,
craftsmanship, and more than a pinch of daring. At the same time, Sophie, Marketing Director, starts sketching ideas for the label, developing the just-right image and all its elements to match the cheese, its flavour and the creativeness that is Deer Creek’s signature.
The Character
Firm and smooth, The Fawn’s soft gold paste offers up mellow, sweet, and nutty flavour notes. The rind shares the same color as the paste and can bear markings from the cloth/wax upon unwrapping.
Perfect Partners
Pair The Fawn with Rainier cherries, Wisconsin summer sausage, strawberry rhubarb jam, a Scotch Ale, or an oaked Chardonnay.