Bad Axe

  Bad Axe, named after the river that was the site of the Bad Axe Battle in 1832, is a mild soft cheese. Made using pasteurized sheep's milk, the cheese is aged for 30 days. To retain its moisture, Bad Axe is waxed. This cheese was recreated to accommodate customer requests for a cheese that melts nicely. It makes a wonderful pizza, mac and cheese or grilled cheese with the rich creaminess of a sheep milk cheese.