Bad Axe

Bad Axe is an American cheese hailing from Westby, Wisconsin, where it's produced by Hidden Springs Creamery. The cheese is made from pasteurized sheep's milk and it's left to age for 60 days before consumption. Underneath its black waxed rind, the texture is creamy, smooth, and semi-hard.

Aromas are fresh and floral, while flavors are smooth, creamy, milky, and slightly tart, similar to fresh mozzarella. Bad Axe is dipped in black wax in order to retain its moisture, and it was named after the river near the creamery that was the original site of the 1832 Battle of Bad Axe.