The Cheese Table

05/29/2026

Fresh Curd Friday!

05/29/2026

Yet another full house at The Cheese Table tonight💫

Thank you so much to everyone who joined us this evening for our fourth May tasting series class. It is so wonderful to see so many new and old faces around a table, and to be able to share our spring cheeses with you.

Thanks to the popularity of this class series we have one more encore class Thursday, June 11th, if you still haven’t had a chance to join us we would love to see you here then! 💫🧀

Thank you as always to Jonathan for guiding us through the tasting menu.

05/27/2026

Good news, our charcuterie-to-go pricing information has now been finalised!🧀💫

Please see the captions for each photo for the specific picnic box and quantity prices.💵

Ordering information is forthcoming, so stay tuned for next steps here across our social media 🧀💫

05/27/2026

What is Jonathan up to?🧀🌼

He is cutting our new arrival, the tête de moine rosettes!🏵️

Made in Switzerland, this is a raw cow’s milk cheese, and the device you see him cutting them with in the pictures is called a girolle.

The name of the cheese translates to ‘monks head’, thanks to the way it resembles a tonsure when shaved into the flower-like rosettes.

Perfect for garnishing your charcuterie boards or simply for a snack with a glass of wine (also available in store), these tubs of cheese rosettes are now available at The Cheese Table.🧀🌼

05/27/2026

Good news! We are hosting a spring cheese encore class 🧀

Since we are sold out for our final class tomorrow, and so many of you have asked about further classes, we are hosting an encore on Thursday June 11.🌷

Join us for the final chance to try our spring cheese tasting menu, where you will sample our red onion cheddar, our basil and tomato cheddar, the Appenzeller white, and the Alp Blossom🌷🧀

Scan the code below, or see link in comments for tickets.

We hope to see you here for our final class before the fall.🧀💫

05/26/2026

One final chance to join us on June 11 for our Summer Cheese Tasting Series.

From the lush pastures of NE Wisconsin to the high mountain peaks of the Alps, join us as we explore summer cheeses.

05/23/2026

Missed the first grilled cheese popup this past week?🥪

Well don’t worry, you’re in luck!🥪💫

Thanks to the overwhelming popularity of our first popup, we are hosting another one for the Memorial Day parade here at The Cheese Table Monday May 25th.🥪🇺🇸

Our Memorial Day hours are 9:00-2:00, so if you need a post-parade snack, come by for curds and a grilled cheese!

We hope to see you Monday! 🥪⭐️🇺🇸

05/23/2026

Happy Memorial Day Weekend Neenah🇺🇸

We have fresh cheese curds in store today, here arranged with our beautiful selection of summer tableware!🇺🇸🧀

We have all these red, white, and blue tableware items and more available in store, swing by the Cheese Table today and Monday to get your dinner tables ready for summer!🇺🇸💙⭐️

05/23/2026

Happy Memorial Day Weekend Neenah🇺🇸

We have fresh cheese curds in store today, here arranged with our beautiful selection of summer tableware!🇺🇸🧀

We have all these red, white, and blue tableware items and more available in store, swing by the Cheese Table today and Monday to get your dinner tables ready for summer!🇺🇸💙⭐️

05/21/2026

Cheesemonger Jonathan's Tomato Jam

Makes 1 pint
Time: 1.5 hours, plus chilling

Ingredients:
1.5 lbs ripe tomatoes (Romas, or heirlooms), cored and chopped5 cups yellow onions
2 cloves garlic
1 cup brown sugar
2 tbsp fresh squeezed lime juice
1 tbsp minced ginger
1 tsp ground cumin
1/4 tsp ground cinnamon
1/8 tsp ground cloves
1/8-1/4 tsp ground nutmeg
Crushed red pepper to taste
Salt and fresh cracked pepper to taste
Splash of balsamic vinegar

In a heavy pot, sweat the onions in heated olive oil with salt and cracked pepper. Add garlic, cumin, cinnamon, clove, nutmeg. Heat until fragrant. Add tomatoes and rest of ingredients. Bring to a boil, reduce to a simmer. Cook until a jammy consistency. Season to taste. Chill immediately.

05/21/2026

Another full house last night at The Cheese Table💫

Thank you to everyone who joined us for our third May spring tasting class. It was a pleasure to host you all at The Cheese Table🌷🧀

Thank you most especially to our resident Cheesemonger Jonathan for eloquenlty guiding the tasting process.💫🧀

The final May class next week is sold out, but we will be posting updates about future classes here, so keep an eye out for more fun things to come!
🌷🌼🧀