I ranked 10 popular Henning Cheese flavors, plus bonus picks you need to try on your next visit.
Walking under the green awning, I feel like I’m coming home. Okay, maybe that’s a bit dramatic, but Henning’s Cheese has been a fixture of my life for as long as I can remember.
Growing up, I never lived more than ten minutes away. In the summers, I remember taking trips to the store after swimming lessons with my mom and brother. We almost never left without some Cedar Crest ice cream.
In my college era, stocking up here was non-negotiable before driving back to Iowa. Having a fridge full of Henning’s cheese was a guaranteed cure for homesickness.
During the bleakest stretch of the pandemic, when pretty much everything but the necessities was locked down, Henning’s was one of the only places I actually went every week. I’d bring my dog along for the ride, and we’d share a bag of fresh, squeaky curds on the drive back home.
Today, I still stock up every time I visit home, but this visit is extra special. I’m on the hunt to try the best specialty cheeses.
Before I head to the main display, I pause by the windows looking out over the factory floor. Watching workers make the cheese, it’s easy to remember that Henning’s isn’t just a sentimental spot for locals like me—it’s a living piece of Wisconsin dairy history that has been operating for over a century.
Henning Cheese was started by Otto Henning in 1914 near Kiel, Wisconsin. Today it is run by his grandchildren and great-grandchildren, including Rebekah Henschel, whom I was able to interview for this story.
While there are more than 100 cheese factories in Wisconsin today, there are a few characteristics that make Henning special, including its rich heritage, dedication to sourcing milk from small local dairy farms, numerous awards, and focus on innovating and crafting new cheese flavors.
“We try to be first to market with new things,” says Henschel. “We are looking at the trends and running experiments years before others. We are also trying things that nobody tries.”
For instance, there’s the Louisiana Lagniappe Cheddar. This cheese was created by combining Deep South flavors like crab boil liquid, cayenne pepper, and lemon zest. “Lagniappe means ‘a little something extra,’ similar to the ‘kitchen sink.’ It’s delicious on potatoes, Alfredo pizza, pasta, and more,” says Henschel.
Henschel says that specialty flavors like this are inspired by suggestions from retail partners who often have a finger on the pulse of what flavors are popular or trending regionally. The team is also inspired by flavors, foods, and drinks they experience while traveling.
For this story, I asked Henschel for her top specialty flavor recommendations. They are Hatch Chile Cheddar, Mango Fire Cheddar, Blueberry Cobbler Cheddar, Simply Strawberry Cheddar, Peppercorn Cheddar, Mediterranean Sunset Cheddar, Pico de Queso Cheddar, Dragon’s Breath Cheddar, Chipotle Cheddar, and Summer Truffle Cheddar.
Without further ado, here’s how I’d rank them:
10. Dragon’s Breath Cheddar
Full disclosure, I’m not really someone who likes spicy food. If you like that fun feeling of your mouth on fire, then this one is for you. It tastes like a normal cheddar, and then you get hit with the heat. It’s definitely the spiciest cheese on this list, but even so, it wasn’t intolerable for me. I just didn’t taste much besides the heat, which wasn’t that interesting to me on its own. Not bad, but there were definitely options that stood out to me more.
9. Mango Fire Cheddar
This one was also hot, but not quite as hot as the Dragon’s Breath. It also wasn’t my favorite, but I appreciated that there was some flavor besides heat, which is why it ranks above Dragon’s Breath. The flavor that comes through is, of course, mango. So it’s kind of this sweet-then-spicy experience. It wasn’t bad, but it definitely wasn’t for me. That said, if you like tropical flavors, you might really like this one.
8. Blueberry Cobbler Cheddar
If you like blueberries, you’ll like this. It has a pretty strong blueberry flavor, which gives the cheese a nice sweet and salty balance. I think it would be really good in some kind of savory pastry or a nice addition to a cheese board, but it’s not one that I can see myself reaching for on a regular basis.
7. Simply Strawberry Cheddar
This one has a milder fruity taste compared to the Blueberry, which I prefer. The cheese itself kind of has a subtle sweet smell, and the flavor gives just a hint of strawberry. It’s a nice option if you are looking for something a little more subtle that still has extra flavor to distinguish it from a regular cheddar. It would be a great addition to a cheese board in summer, especially with fresh strawberries.
6. Peppercorn Cheddar
This cheese tasted a little more aged, which I like. I didn’t get a lot of peppercorn flavor in my first bite but went back for seconds, and then I got a bit with peppercorn in it. I liked the combo but wish each bite had more pepper flavor. That said, I think it would be lovely in a pasta dish and would be a nice addition to a charcuterie spread.
5. Chipotle Cheddar
This cheese had a delicious smoky smell, which carried over into the taste. It would be amazing in a mac and cheese. There is a little kick at the end, which I wasn’t expecting, but it was nothing I couldn’t manage. It ranked above the Peppercorn because the flavor was more consistent. I think it would taste awesome with summer sausage.
4. Hatch Chile Cheddar
This cheese had a nice strong flavor. I could definitely taste the Hatch chile, but it wasn’t spicy. When I was picking out this cheese, another customer told me that it was one of his favorites, which was a good sign. I think it would be great on its own, or I’d put it in Mexican or southwestern-inspired dishes. I’d say this one is versatile enough that I could see myself getting it again just to have on hand.
3. Pico De Queso Cheddar
Out of all the cheeses on this list, this is one I’ve had before doing this story, so I knew I was going to like it. First of all, it smells delicious. You can taste the onion and jalapeños, but it isn’t spicy. I could see myself eating this on its own, or in a rice and bean dish. I’ve also shredded it before and used it in southwestern salads—10/10 would recommend.
2. Summer Truffle Cheddar
I’m not sure you can go wrong with truffle and cheese. It’s a match made in heaven! This one has a nice garlic smell that carries over to the flavor, along with truffle, of course. There is also a subtle earthiness, which is really unique. I think this would make an excellent addition to mac and cheese or really any pasta dish. You could definitely eat it on its own too. If you like garlic and truffle, this is the cheese for you.
1. Mediterranean Sunset Cheddar
The cheese in the number one spot kind of surprised me because it heavily features two foods I don’t normally like: olives and tomatoes. My first thought was that it smelled amazing. It made me wish I had some fresh, out-of-the-oven Italian bread to go with it. It tasted kind of like biting into a fancy pizza, like one of those pies you’d get at a bistro somewhere. I loved the sun-dried tomatoes, which is unlike me. But for this cheese, it added nice depth and flavor. I could see myself eating this on its own, but it could also be great shredded in a salad, on top of a pizza, or in a pasta dish.
Overall, I think all of the cheeses were pretty darn delicious. It really came down to my own personal preference, so please take it with a grain of salt. The good news—when you go to the factory store, you can sample the cheese right there. So if you aren’t sure if the Dragon’s Breath is too spicy or the Blueberry is too sweet, give it a try.
For those looking to try more traditional flavors, Henschel also provided a few more bonus recommendations. They are the Medium Cheddar, Aged Cheddar, and the Traditional Bandaged Colby.
I’ve eaten the Medium and Aged Cheddar for as long as I can remember. I pick up both when I make my Henning stop before leaving home. The Medium is great on sandwiches and the Aged is lovely on its own.
Before writing this story, I had never tried Traditional Bandaged Colby, which you can really only get at the Henning store. It’s a nice mild cheese. Far milder than any of the other options on this list. It has a slightly airy texture, and I think it would be a crowd-pleaser, especially among kids or those with more sensitive palates. I’d definitely get it again for a cheese board to complement some of the stronger flavors.
