Phone | 231.271.2600

Fax | 231.271.2601

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Welcome to Leelanau Cheese Company

John and Anne Hoyt


Business in transition, we do not have a full inventory of cheese or merchandise. Please call before coming to make sure we have what you want. Sorry for the inconvenience.

2021 Season Schedule

**Please note: We are small artisanal business. Sometimes we open earlier, sometimes we close later or need to close earlier. When in doubt, please give a shout 231.271.2600!

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About Us

John and Anne Hoyt are the cheesemakers and proprietors of Leelanau Cheese.  Together with their staff they produce award-winning traditional European style cheeses from pure, fresh, local cow's milk adding no color or preservatives.  They focus on varieties of Raclette cheese and French Style Fromage Blanc cheese spread.

From Switzerland to Leelanau County

Leelanau Cheese Company was first inspired in Switzerland.   Every spring, high in the Swiss Alps, the traditional “Alping of Swiss Cows” has been taking place for centuries.  Farmers from mountain-side villages lead the herd to alpine farm cooperatives where the cows graze the vast mountain pastures.  Here rounds of fresh cheese are made with each milking.  Anne and John are proud to be a part of this tradition.

John studied cheese making at the Chateauneuf School of Agriculture in Valais region of southern Switzerland.  After a four month apprenticeship at Mondreleche, he carried on as cheesemaker at Eison, where he met his future wife, Anne.  Anne was born in the north of France and moved to the Roquefort region to work in agriculture.  She worked extensively with goats and goat cheese and then moved to Switzerland where she worked as a shephard in the Grand St. Bernard area.  Together, they worked as cheesemakers for several other co-ops, including Thyon and Veysonnaz.  Four years of training and hands-on experience finally led them back to Michigan.  They established Leelanau Cheese in 1995 and are pleased to bring you their line of specialty Swiss and French style homemade cheeses.  The setting has changed, but the recipes are the same.

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Leelanau Cheese Tart

1 short crust pastry (about 12 oz.) for a 10 inch pie or your favorite pastry
6 oz. Parmesan cheese, grated
8 oz. Raclette cheese, grated or thinly sliced
2 eggs, separated
3 tablespoons flour
1 cup milk
1cup half-and-half or sour cream
Pinch salt and black pepper
Pinch Nutmeg

Preheat oven to 375 ͦ.  Press the pastry into the bottom and up the sides of 10 inch pie plate.   Prick the bottom and sides of crust with folk.  Cover bottom with Parmesan and Raclette cheeses.

In medium bowl, combine egg yolks, flour, milk, half-and-half, salt, pepper and nutmeg.  In separate small bowl, beat egg whites until firm.  Fold egg whites into milk mixture and pour over cheeses. Bake for 30 to 40 minutes; insert a knife in center until it comes out clean.  Serve immediately.  Makes 8 servings.  Note: Store bought pie crusts also usable.

From Anne Hoyt of Leelanau Cheese

401 calories (63% from fat), 28 grams fat (14 grams sat. fat) 16 grams carbohydrates, 21 grams protein, 625 mg sodium, 114 mg cholesterol, 615 mg calcium, 1 gram fiber.

Short-Crust Pastry

1 ½ cups sifted, unbleached all-purpose flour
½ teaspoon salt
8 tablespoon chilled unsalted butter, cut into pieces
3 to 4 tablespoon ice water

In large bowl, combine flour and salt.  Using the tips of your fingers, squeeze the butter pieces and flour together until mixture forms pea-sized pieces.  Add water one tablespoon at a time, mixing with your fingers until mixture forms larger clumps of dough.  Gather lumps into a ball.  Roll out pastry to fil pie plate.

Adapted from “The making of a Cook” by Madeliene Kamman (William Morrow, $40)

Printable Recipes (adobe pdf)