Natural Cheese

It's all about flavor! Many of the world's most acclaimed cheeses are found among
the rolling hills and out-of-the-way places of Wisconsin – America's Dairyland.
Nestled in the heart of Wisconsin, we offer an extensive line of natural cheese
to boost the flavor of your foodservice products.

From classics like tangy Cheddar and creamy Mozzarella cheese
to exciting flavors like Gruyere and Queso Blanco, Mikana cheese
is the food ingredient solution. Plus, our large product line of natural
cheese can be packaged specific to your needs. Choose from
sliced, grated, shredded, diced, or bulk cheese.

Learn more about our foodservice artisan cheese.
Learn more about our process cheese and cheese sauce.

Asiago Cheese

Asiago Cheese

Flavor changes from mild when young to sharp, buttery, and nutty when aged. Flavor similar to a blend of Aged Cheddar and Parmesan. Texture changes from elastic and firm to hard and granular with age. Shred or grate into cooked dishes; slice for sandwiches.

Bleu Cheese

Bleu Cheese

Piquant, full, earthly flavor; intensity of flavor varies among brands. Firm, crumbly texture with blue mold in veins and pockets. Crumble in vegetable, fruit, and pasta salads, over grilled meat; blend for spreads, dressings, dips.

Cheddar Cheese

Cheddar Cheese

Rich, nutty flavor becomes increasingly sharp with age. Smooth, firm texture becomes more granular and crumbly with age. Usually golden; also available in white. Slice for sandwiches, snacks; shred into casseroles, soups, sauces; dice for meats and sausages.

Colby Jack Cheese

Colby Jack Cheese

First produced in Colby, Wisconsin in 1874. Milk flavor similar to Cheddar. Firm, open texture with tiny holes. Slice for sandwiches; shred into casseroles; cube for snacks; dice for salads.

Feta Cheese

Feta Cheese

Packed in brine, referred to as "pickled." Tart, salty flavor. Available plain and with flavors. Wisconsin Feta is made with cow's milk. Crumbly texture. Serve in traditional Greek dishes; crumble or cube in salads, hot and cold pasta, portion control for kits.

Fontina Cheese

Fontina Cheese

Danish- and Swedish-style: slightly tart, nutty, mild earthly flavor; mellow to sharp depending on age. Danish: red wax, rounded corners. Swedish: red wax, straight corners. Italian-style: brown coating, mild, earthly, buttery flavor. Slice for sandwiches, snacks; shred for baked, cooked dishes.

Gouda Cheese

Gouda Cheese

Gouda, made with whole milk, has a rich, buttery, slightly sweet flavor and smooth, creamy texture. Slice for sandwiches; shred in baked dishes; dice in salads and vegetable dishes.

Gruyere Cheese

Gruyere Cheese

Nutty, rich, full-bodied flavor. Firm texture. Shred for fondue, baked dishes, melting on onion soup; slice for sandwiches.

Havarti Cheese

Havarti Cheese

Buttery, slightly acidic flavor. Available plain and with flavors. Smooth, supple texture. Slice for sandwiches; shred in egg dishes; dice on salads, use in smoked meats.

Monterey Jack Cheese

Monterey Jack Cheese

Delicate, buttery, slightly tart flavor. Available plain and with flavors. Creamy, open texture. Slice for sandwiches; shred in casseroles, soups, Mexican-style entreès.

Mozzarella Cheese

Mozzarella Cheese

Delicate, milky flavor. Smooth, plastic texture. Whole milk Mozzarella melts and flows when heated. Part-skim Mozzarella browns faster. Slice for sandwiches; shred for entreès, or portion control for pizza kits.

Muenster Cheese

Muenster Cheese

Flavor changes from mild when young to mellow with age. Smooth, elastic texture softens with age. Orange or white surface. Slice for hot and cold sandwiches; cube for cheese trays; shred or dice for hand-held sandwich fillings.

Parmesan Cheese

Parmesan Cheese

Known as the king of Italian cheese. Buttery, sweet, nutty flavor intensifies with age. Granular texture. Made from part-skim milk. Aged over 10 months. Shave over salads; grate in cooked dishes, casseroles, pizza; use, freshly grated, to enhance entreès.

Pepper Jack Cheese

Pepper Jack Cheese

Pepper Jack cheese incorporates hot peppers for a perfect balance of spiciness and creaminess. Add an explosion of zippy Pepper Jack cheese to cheese soup, chicken quesadillas, Mexican entreès, spicy meatballs, or add to smoked sausage.

Provolone Cheese

Provolone Cheese

Flavor changes from slightly piquant when young to sharp when aged. Firm texture. Plain or smoked. Slice for sandwiches; shred for pizza, fillings; dice on salads.

Romano Cheese

Romano Cheese

Has slightly more fat than its Italian cousin, Parmesan. Sharp, piquant flavor. Granular texture. Aged over five months. Grate over pasta, soups, pizza, baked dishes; shred into salads and stuffing.

Swiss Cheese

Swiss Cheese

Aged Swiss: mellow, nutty, buttery flavor. Firm texture with dime-sized holes. Typically made with part-skim milk. Slice for sandwiches; shred, dice, and use as an ingredient.

tuscan style lasagna using Mikana's shred WM mozzarella & shred romano, parmesan, & asiago blend

Select the cheese below to discover more about how to use the cheese in your foodservice situations.

Asiago Cheese

Bleu Cheese

Cheddar Cheese

Colby Jack Cheese

Feta Cheese

Fontina Cheese

Gouda Cheese

Gruyere Cheese

Havarti Cheese

Monterey Jack Cheese

Mozzarella Cheese

Muenster Cheese

Parmesan Cheese

Pepper Jack Cheese

Provolone Cheese

Romano Cheese

Swiss Cheese