Noble Rind Cheese Company — Restaurant in Viroqua

Unfortunately I am disappointed way too many times that we were thinking about not going back. When buying prosciutto, and the owner cuts it for us, she did it the right way. 1 slice at a time so we would be able to make a nice sandwich with think slices. When the owner is not there, what we get is a clump of hamburger like prosciutto that is impossible to separate, so we get this thick hunk of meat like in the picture I post here. You would think the owner explained to the employees why they invested on the meat slicer. Why bother slicing the meat that thin if you’re just going to stack them on top of each other? If we want a thick chunk of cured ham on our sandwich, we’d get ham. Some education of how to properly packaged prosciutto is much needed. Why the willfulness of the employees… I would never understand! The 1st time this happened, it was a 16 oz order. Imagine the disappointment when we got home. The 2nd time, we had to ask to make sure they slice and put the divider paper but ordered 4 oz just to make sure. They did it right.. owner was in the store though that day. The 3rd time, another 16 oz of hamburger after asking them to not stack them on top of each other. They failed us angain. After not visiting the store for almost 6 months, we drove by viroqua one day and decided to have lunch and got 4oz prosciutto again… another clump! My heart breaks every time I open the package and finding a slab instead of a properly cut Jamon. Not sure we’ll do that again. I’ll get the prosciutto from the coop from now on. A lesser quality prosciutto is better than a lump of ham that does not serve what prosciutto is supposed to be....

I am not the same person that I was before eating the local cheese board. I entered the Noble Rind young, stupid, uncultured, and a larva. I didn't hand the lovely cashier 17$ with any inkling of the transformation of self I was about to enter. This gorgeous spread was placed in front of me as I sat by the window, people watching, as usual. Immediately impressed by the plating of this board, I was even more impressed at the taste of everything. The cheeses selected in this local board have proven to me once and for all that Wisconsin reigns king of cheese. As I started eating the cheese and various delicious charcuterie adornments, I felt myself grow two inches taller. My fingernails now grow healthier, I see more shooting stars, and the bumblebees smile at me as I walk by. When I was served this board, the sun was shining, I had my whole day ahead of me, but when I finished it felt as if only seconds had passed yet I looked out the window and it was dark and the moon was shining. After experiencing these three beautiful cheeses which some are calling the holy trinity, I have emerged from my chrysalis a beautiful butterfly- forever changed by...

⭐️⭐️⭐️⭐️⭐️ (Technically a 4.5, but I round up for culinary sorcery and general fabulousness.)

Listen. If you’re cruising through Viroqua and don’t stop at Nobel Rind Cheese Shop, I’m just going to assume your taste buds are on strike. This place is a dairy-fueled fever dream in all the best ways—and their sandwich game? Next. Level.

I had the Cuban and the Reuben because I have no self-control and zero regrets. The Cuban was a smoky, tangy, perfectly pressed beast—like a Miami vacation on sourdough. And that Reuben? OOF. That thing came in hot with melty cheese, juicy corned beef, and enough sauerkraut sass to make me audibly gasp mid-bite. Both were 4.5/5 bangers, but Google doesn’t do halves, so here’s your honorary fifth star, Nobel Rind. You’ve earned it.

The cheese counter itself? Dangerous. It’s giving “I came for a snack and left with a mortgage on a wedge of aged alpine.” The staff? Knowledgeable and charming, like if a sommelier and a Wisconsin grandma had a baby who could pair gouda with gossip.

This isn’t just a sandwich stop—it’s a lifestyle choice. And I, for one, am...