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Navieve Fromagerie

Welcome to all things cheese!

Blog posts

Cheese Madness: Soft Cheese Lineup

March 14, 2017

On Saturday, March 18th Taleggio will go head to head with Humboldt Fog and Petit Nuage will take on Crottin de Champcol. Join us on Saturday to sample these cheeses and vote for your favorite.


Taleggio DOPTaleggio by Emilio Mauri hailing from Lombardy, Italy

Sweet and delicate, creamy for the palate,…

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Cheese Madness: Blue Cheese Lineup

March 13, 2017

On Friday, March 17th Cambozola will go head to head with Blu di Bufala and Billy Blue will take on Ewe Calf to be KIDding. Join us on Friday to sample these cheeses and vote for your favorite.


cambozola wedgeCambozola by Käserei Champignon hailing from Allgäu, Germany

This delightful cheese is best …

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March Madness: Cheese Edition

March 8, 2017

Join us this month for our version of March Madness.  Fill out your bracket (one entry per person) and turn it in by Friday, March 17th for your chance to win some delicious cheese + cool cheese swag!

Print your bracket here (or stop by the shop and pick your's up. Then view the cheesy lineup an…

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Quail Egg Pizza

March 1, 2017

We love pizza in our family. Most of us like something a bit more traditional and a few like to experiment with new tops and flavor combinations. That is how this pizza came to be. 

But first, let us start from the ground up. Any good pizza starts with the base. Our favorite dough recipe comes f…

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How To: California Sevillano Olive Oil

February 6, 2017

This Spanish varietal thrives in sunny California’s central valley and creates the most buttery, smooth extra virgin olive oil available. The Sevillano Olive is known for a low oil yield, making the demand even greater when it is available. It is perfect for occasions when you don’t want the olive o…

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How To: Serrano Honey Vinegar

January 30, 2017

Looking for more ways to use that ingredient you picked up at Navieve Fromagerie? Our new blog series "How To" will give you additional ideas. Feel free to share you own in the comments section as well.

Today we will be looking at our Serrano Honey Vinegar. In addition to adding it to salad dress…

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The Tomatillo Chix

September 3, 2016

During summer we can't help the urge to grill everything (and we mean everything!). Meat, veggies, pizza, bread, you name it, we are grilling it....even dessert. So what better way to use up the tomatillos, onions, and jalapeños we have in our CSA from Stoney Acres than to plan a whole dinner aroun…

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School Lunch Round Up

August 22, 2016

With back to school comes every parents dilemma...what do you pack for lunch? Well, we've rounded up some ideas from around the web that we think are deliciously cheesy and perfect for your child's lunch (and your own as well)!

The Better Lunchable Stack:

Try out Bon Appétit's version of the…

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Work continues...

September 14, 2015

Work continues on the shop....

•    The new tin ceiling and most of the lighting work is scheduled to be completed on Wednesday, September 16th. 
•    Equipment is on the way. 
•    Communal table and benches are being completed. 
•    Our counter made out of reclaimed wo…

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Menu Testing: Dessert Edition

August 6, 2015

We've decided to feature a small menu in addition to our selection of cheeses. 

Our menu will focus on as much local produce as we ​can and will vary by the seasons (and cheeses). So when we are not working on our commercial space, visiting with the county inspector, and chatting with the city i…

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CheeseTopia 2015

April 20, 2015

The renovated warehouse spaces of the historic Pritzlaff Building provided a beautiful backdrop to the first annual CheeseTopia hosted by Jeanne Carpenter of Wisconsin Cheese Originals. Here over 40 artisans, ranging from cheesemakers to chocolatiers, sampled their products and shared their expe…

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Italico (BelGioioso)

February 6, 2015

 This small batch cheese is made from pasteurized cow's milk and is aged 90 days right here in Wisconsin by BelGioioso. It is during this time that each piece is hand washed with salt and water which gives it a beautiful rose colored rind. We sampled this earthy wedge the other night with red win…

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