Record Caprese salad made with Crave Brothers cheese at Lewis Station Winery

Wisconsin State Farmer
A record-breaking Crave Brothers Farmstead Cheese Caprese is pictured in the making at Lewis Station Winery in Lake Mills on Aug. 9.

LAKE MILLS - Chef Jason Dunn, of Lewis Station Winery, proved that sometimes bigger can be better, as he and four assistants built the U.S. record Caprese Salad on Aug. 9 at the winery. 

The 32-foot-long version, made with fresh Wisconsin ingredients, included 35 pounds of award-winning Crave Brothers Farmstead Classics Fresh Mozzarella. Lewis Station Winery’s giant caprese salad also featured 34 quarts of locally sourced tomatoes, three pounds of locally grown basil (four different types), two quarts of olive oil, and one quart of balsamic vinegar. 

“The United States’ Record Caprese Salad is a Wisconsin record at 32 feet long,” Chef Dunn says. The previous caprese salad record-holder was a 24-foot-long version, made in San Diego. The 150 salad-lovers attending the event enjoyed $10 servings of “The Mother of All Caprese Salads,” each paired with a glass of rosé wine. A portion of the evening’s proceeds was donated to Club 55 at Lake Mills Senior Center.

A 32-foot-long Caprese salad was made on Aug. 9,  by Chef Jason Dunn of Lewis Station Winery, Lake Mills, using Crave Brothers Farmstead Classics Fresh Mozzarella and local produce. Pictured are (from left) George Crave, President-Crave Brothers Farmstead Cheese,  Bill Marty, Owner -Earth Fresh Acres, Jason Dunn, Chef- Lewis Station Winery. Rob Lewis, Owner and Winemaker- Lewis Station Winery

Chef Dunn says the idea for the creating the record Caprese salad in the U.S. arose out of a conversation he had with cheese maker George Crave last year.

“I really love to work with Crave Brothers Farmstead Cheese," said Dun. "George and I threw the idea around because we have such beautiful tomatoes here in August, and we enjoy serving Crave Brothers Fresh Mozzarella weekly on our menu.” 

Licensed cheesemaker George Crave oversees the making of all the Crave Brothers handcrafted artisan cheeses. “Caprese salad is such a good way to use our fresh mozzarella that we thought it would be fun to do it in a big way,” he said.

Crave Brothers Farmstead Cheese is sustainably produced in the family’s own farmstead cheese-making facility that practices water conservation, recycling, and uses 100 percent green power. The anaerobic biodigester produces enough electricity to power the Crave Brothers Farm, the farmstead cheese-making plant, and over 300 homes in their community. 

The caprese salad featured several varieties of Crave Brothers Fresh Mozzarella, including perline size small mozzarella balls, Marinated Fresh Mozzarella, and Fresh Mozzarella Medallions.  

At the recent 2018 Wisconsin State Fair Dairy Products Contest, Crave Brothers Farmstead Classics Marinated Mozzarella won a First Place Award, and also took first place honors in the 2018 World Cheese Championships. Like other Crave Brothers Farmstead Cheese, Fresh Mozzarella is made with milk from the family’s own dairy herd in a farmstead cheese-making facility.  

Visit the website at for more information on Crave Brothers Farmstead Cheese.