Big Woods Blue
A firm, creamy sheep's-milk blue cheese aged six to eight months in Minnesota.
Big Woods Blue is an artisan blue cheese crafted from pasteurized sheep milk. Produced by Shepherd's Way farms in Southern Minnesota, it offers a complex and spicy taste profile. The cheese is named after the nearby Big Woods state park.
- Made from pasteurized sheep milk by Shepherd's Way farms.
- Aged for six to eight months in Southern Minnesota.
- Named after Big Woods state park in Minnesota.
- Features a complex, spicy flavor profile.
- Sold at local farmers markets and regional grocery stores.
What is Big Woods Blue?
This is a firm yet creamy blue cheese made entirely from pasteurized sheep milk. It has a distinct spicy character that sets it apart from milder varieties. The wheels are relatively small, fitting the artisan style of their producer. The paste holds together well but remains soft enough to spread easily. Its appearance reflects its blue mold classification, with veins running through the dense curd.
Where does Big Woods Blue come from?
The cheese hails from Southern Minnesota, specifically produced by Shepherd's Way farms. It takes its name directly from Big Woods state park, a local natural area in the region. This naming choice ties the product to the specific landscape of its creation, grounding the brand in local geography rather than ancient European traditions.
What does Big Woods Blue taste like?
Tasters describe the flavor as complex and notably spicy. The sheep milk provides a savory base that supports the boldness of the blue mold. The texture is described as both creamy and firm, offering a satisfying mouthfeel. As it ages for six to eight months, these spicy notes likely deepen, though the core profile remains consistent throughout its ripening period.
How Big Woods Blue is made
Shepherd's Way farms creates this cheese using pasteurized sheep milk. The process involves culturing the milk to develop the necessary acidity before introducing blue mold spores. The curds are then handled to achieve a semi-hard consistency. After forming, the wheels undergo a curing period lasting between six and eight months to develop their characteristic spice and texture.
Big Woods Blue, drawn
How Big Woods Blue is eaten and cooked
Due to its firm yet creamy texture, this cheese works well on a cheese board alongside fruits or crackers. The spicy flavor makes it suitable for snacking on its own. It can also be crumbled over salads to add a pungent kick. While not primarily noted for melting, its creaminess allows it to soften pleasantly when warmed slightly.
Big Woods Blue through the day
It is commonly served as a snack or part of a cheese board. The distinct flavor profile makes it an excellent standalone treat rather than just an ingredient. It fits comfortably into casual dining settings where bold flavors are appreciated without requiring a full meal context.
Big Woods Blue in the world's kitchens
The cheese is associated with American regional cuisine, specifically from Minnesota. It is sold in local grocery stores like Kowalski's and Lunds and Byerlys. Farmers markets in Mill City and St. Paul also carry it, indicating a strong connection to local community food systems rather than international culinary traditions.
At a glance: where it turns up
By meal and use
Protection and trade
Production is limited to Shepherd's Way farms in Southern Minnesota. Distribution is primarily regional, found in specific grocery chains and local farmers markets within the state.
Questions people ask about Big Woods Blue
What kind of milk is used to make Big Woods Blue?
Big Woods Blue is made exclusively from pasteurized sheep milk. This choice gives the cheese its distinctive creamy texture and savory base, which supports the development of its blue mold characteristics during the aging process.
Where does this cheese come from?
It is produced in Southern Minnesota by Shepherd's Way farms. The cheese is named after Big Woods state park, reflecting its local origins and connection to the specific geographic region of its production.
How long is Big Woods Blue aged?
The cheese is aged for a period of six to eight months. This maturation time allows the flavors to develop complexity and the texture to become firm yet creamy, distinguishing it from younger fresh cheeses.
What does Big Woods Blue taste like?
It has a complex and spicy flavor. The sheep milk contributes a savory richness, while the blue mold adds a pungent kick. The texture is described as both firm and creamy, providing a pleasant contrast when eaten.
Good reading and sources
The facts on this page come from the Wikipedia article "Big Woods Blue", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). EveryCheese rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes. Recipes, ageing and customs differ from one dairy, valley or kitchen to the next. Folk beliefs are described as tradition, never as advice. If something is wrong, tell us. Last refreshed 2026-10-15.
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