by Jenni Eickelberg
In Wisconsin, our passion for cheese is unmatched. We produce over 600 varieties from traditional Swiss and cheddar to original innovations like Colby and Muenster. Our cheesemakers continually push boundaries, making every wedge a masterpiece. From gourmet dishes to classic comfort foods, Wisconsin cheese brings creativity and time-honored craftsmanship to every table.
Wisconsin: Where Cheese Is More Than Food — It’s a Way of Life
When you think of Wisconsin, an image instantly comes to mind: rolling green pastures dotted with dairy farms and the irresistible aroma of fresh cheese drifting from local creameries. Cheese isn’t just something we make here — it’s part of who we are, woven into the state’s identity as deeply as its lakes and forests.
From the earliest settlers, who brought their cheesemaking traditions to the Midwest, to today’s award-winning artisans crafting bold, new flavors, Wisconsin has truly earned its title as “America’s Dairyland” through generations of dedication and innovation.
The story starts in the mid-1800s when European immigrants — many from Switzerland, Germany, and Scandinavia — arrived with a passion for dairy farming and a commitment to quality. They discovered Wisconsin’s fertile soil and cool climate were perfect for raising cows, and soon, small family farms began producing milk in abundance. But milk is perishable, and farmers needed a way to preserve their livelihood. The solution? Cheese. By transforming milk into something that could last and travel, these pioneers built the foundation for an industry that would define our state.
Fast forward to today, and Wisconsin stands as the undisputed leader in U.S. cheesemaking. With more than 1,200 licensed cheesemakers and 600 varieties, styles, and flavors, we produce over 3 billion pounds of cheese every year — more than any other state in the nation! From world-famous cheddar to creamy brie, tangy blue, and adventurous blends infused with herbs or craft beer, Wisconsin cheese reflects both tradition and creativity. And it’s not just quantity — our cheesemakers have earned more awards than any other state or country in global competitions.
Cheese here is so much more than numbers and accolades — it’s pride. It’s the farmers who rise before dawn to care for their herds. It’s the artisans who age wheels for months, sometimes years, to achieve the perfect flavor. It’s the joy of roadside cheese shops, farmers’ markets, and festivals where communities gather to celebrate their shared heritage. In Wisconsin, cheese connects people — past and present — through hard work, ingenuity, and love for the land.
Join me in celebrating what makes Wisconsin unique — our love of everything cheese! Here in America’s Dairyland, every bite tells a story — and every story begins with Wisconsin cheese. It’s no wonder we’ve earned the nickname “Cheesehead” — it couldn’t be more fitting!
Wisconsin Cheese, Close to Home
One of the perks of living in northeast Wisconsin is that you don’t have to crisscross the state to taste the cheeses that make Wisconsin famous. Many of the varieties highlighted in this article — from small‑batch artisan cheddars to fresh curds and specialty blends — are available right here at home.
Local grocery stores throughout the Fox Valley stock a wide range of Wisconsin cheeses, offering everything from big‑name favorites to handcrafted specialties. A quick browse through the dairy aisle can feel like a mini road trip through the state’s creameries.
You’ll also find great selections at local shops such as The Meat Block in Greenville, Voyageurs Bakehouse in Appleton, and Bulk Priced Food Shoppe in Greenville, each offering its own mix of statewide flavors.
Don’t forget about the farmers’ markets across northeast Wisconsin. Cheesemakers often rent booth space there, selling fresh curds, small‑batch releases, and seasonal specialties directly to shoppers.
And for those who prefer to shop from home, many Wisconsin cheesemakers offer direct online ordering, making it easy to have your favorites delivered right to your doorstep.
Wisconsin Master Cheesemakers
If you’ve ever wondered why Wisconsin cheese tastes a little more “elevated,” the Master Cheesemaker Program is a big part of the answer. It’s often compared to earning a Ph.D. in cheese, and honestly, that’s pretty spot‑on. It’s the only program like it in the U.S., and it takes years of experience, study, and hands‑on work to get that title.
To even apply, a cheesemaker needs a full decade of licensed experience in Wisconsin, plus several years of making the specific cheese they want to specialize in. Once they’re in, the process takes nearly three years. There are advanced classes, sensory evaluations, plant inspections, and a final exam that’s famously tough. Only a small number of cheesemakers ever earn the right to call themselves Masters.
What that means for the rest of us is simple: When you see the Master’s Mark on a cheese, you know someone with deep knowledge and a ton of pride personally oversaw the making of it. It’s a sign that the cheese meets the highest standards Wisconsin sets for itself — and those standards are already pretty high.
The program isn’t just about technique, either. It’s about tradition, mentorship, and keeping Wisconsin’s cheese culture strong. Masters keep learning, keep experimenting, and keep pushing the craft forward.
In the end, choosing a cheese made by a Wisconsin Master Cheesemaker means you’re tasting dedication, history, and a whole lot of heart. Be sure to look for the Wisconsin Master Cheesemaker badge when you purchase your next container of cheese.
The Wisconsin Art of Cheese Curds
No discussion of Wisconsin cheese is complete without mentioning cheese curds — the springy, squeaky favorites that define our state’s dairy culture. Best enjoyed within hours of production, fresh curds have a lively texture and mild, milky flavor that generations of Wisconsinites know and love.
Several local producers featured in this issue help keep the curd tradition strong. Renard’s Cheese in Door County makes ultra‑fresh curds daily using long‑held family recipes. Most of their curds are the classic yellow variety — fresh, squeaky, lightly salted, and mild — but they also offer fun add-in flavors like taco, Cajun, and ranch, adding a bold twist to the traditional curd. Their signature squeak and clean flavor make them a must‑try for any cheese lover.
Closer to home, Union Star Cheese Factory and its Appleton shop, The Cheese Table, craft small‑batch curds using time‑honored methods. Fresh‑curd days often draw lines out the door, with many customers grabbing bags still warm from the vat.
Whether snacked on straight from the bag or enjoyed deep‑fried at a festival, cheese curds aren’t just a treat in Wisconsin — they’re a way of life.
A Local’s Guide to Northeast Wisconsin Cheese Shops
Northeast Wisconsin is packed with cheesemakers and specialty shops that bring the state’s signature flavors right into our backyard. Every spot featured in this guide is just a short car ride away. It’s an easy, delicious way to explore the region’s rich cheese culture without venturing far from home.
Handcrafting Artisan Cheese Since 1961: The Renard’s Cheese Tradition
Renard’s Cheese has been known for their handcrafted artisan cheese since 1961. Their authenticity comes from small‑batch production, high‑quality ingredients, and a commitment to the traditions the Renard family has upheld for more than 60 years.
The process begins with the milk, sourced exclusively from family farms in Door County on the Niagara Escarpment. The region’s clean water, rich soil, and healthy crops contribute to exceptional milk quality. Renard’s keeps its farms close, ensuring the milk arrives fresh and is turned into cheese the very same day. That freshness is one of the biggest reasons their cheese stands out.
Master cheesemaker Chris Renard oversees all of Renard’s cheesemaking, bringing expertise in both cheddar and mozzarella. His team works through the night and into the afternoon, preparing equipment, filling open vats, monitoring curds, and resetting the space for the next batch. The work is hands-on and deeply sensory. Cheesemakers rely on experience to read the cheese — watching how it reacts to temperature, moisture, and even the weather. As they like to say, “the cheese is alive,” and it requires constant attention.
Renard’s Cheese blends tradition with innovation. Open vats and handcrafted methods remain at the center of their process, but they’re always experimenting with new ideas. Trial batches, taste tests, and consumer feedback help shape their seasonal and specialty cheeses. Their Farmers with Guacamole cheese is a perfect example: The first attempt turned an unexpected shade of blue, but after several rounds of adjustments, it was changed back to a palatable color and became a customer favorite. They aim to introduce new cheeses each year while retiring varieties that lose momentum.
Their core lineup reflects both heritage and creativity. Old‑Fashioned Hoop Cheddar, Cloverleaf Reserve, Butterkäse, Legacy Cheddar, Morel & Leek Spread, string cheese, whips, curds, and the Terrific Trio blend of aged cheddar, Parmesan, and Gouda round out the list. Door County Cherry Cheddar — featured in the holiday movie A Wisconsin Christmas Pie — has become a standout, too. Fresh cheese curds, made in the middle of the night, are especially beloved for their signature squeak.
Renard’s also pays close attention to how people enjoy their cheese. Its retail store includes a restaurant designed to showcase different ways their cheeses can be used, helping customers experience flavors beyond the package. They also partner with Dairy Farmers of Wisconsin and Wisconsin Economic Development to share their story with retailers and consumers across the country.
Through growth, rebranding, and national expansion, Renard’s has stayed grounded in what matters most: crafting high‑quality Wisconsin cheese with integrity, supporting local family farms, and honoring the generations who built the foundation they stand on today.
Crafting Tradition: Master Cheesemaker Jon Metzig and the Legacy of Union Star
For Jon Metzig, owner of Union Star Cheese in Zittau, Willow Creek Cheese in Berlin, and The Cheese Table in Neenah, cheesemaking isn’t a career — it’s a lifelong calling. Jon grew up quite literally living above his family’s original Union Star Cheese Factory in Fremont, where the rhythms of cheesemaking shaped his earliest memories. He made his first batch of curds at just 6 years old. By high school, he was already taking cheesemaker courses at UW–Madison, followed by food science studies at UW–River Falls and ultimately earning a degree in agribusiness with a food science minor.
At Union Star, the magic begins with the milk. Its milk comes exclusively from one local farm — Silver Shea Holsteins — which offers exceptional quality and gives their cheese a natural advantage. “We tested it scientifically,” as Jon says, “to prove that the milk is unique.” While large companies focus on maximizing output, Union Star focuses on the details: careful selection of starter cultures, precise timing, and the kind of hands-on attention only a team of veteran cheesemakers can offer. “Our goal isn’t pounds of cheese out the door. It’s making the best cheese possible.”
Those details shine through in its cheesemaking process. One of Jon’s favorite moments is when rennet is added to milk and it transforms into a gel — the first step toward solid curds. Aging cheese depends on nurturing the environment to bring out extraordinary flavor. Union Star ages its cheeses with intentional control of humidity, cultures, and yeast, and the results are tasted and evaluated constantly by Jon and his cheesemaker team.
Jon’s dedication led him to pursue Wisconsin’s prestigious Master Cheesemaker program, a rigorous three‑year process that includes exams, product grading, and a lengthy paper (see sidebar on page XX for more details on the Master Cheesemaker program.) He became certified as a Master Cheesemaker in cheddar and Colby, joining his father as part of the second father‑son Master Cheesemaker duo in Wisconsin history. He continues to submit samples annually to maintain the title and travels regularly to France to deepen his craft.
In October 2025, Union Star expanded with The Cheese Table in downtown Neenah. The opportunity came through a tip from an employee. With support from Future Neenah, Jon created a welcoming, education‑focused shop where customers can sample, ask questions, and discover cheeses not found in grocery stores. “We don’t want someone to go home with a chunk of cheese and hate it,” Jon says with a smile.
Seasonality also plays a role in his work. Fresh mozzarella takes center stage in summer, while short‑shelf‑life cheeses like Bloom are reserved for warmer months when demand aligns with production. Trends shift, too — recently, customers have been clamoring for raclette.
What stays constant is Jon’s belief that cheese is alive — shaped by science, art, and intention. “Cheesemaking is microbiology in real life,” he says. “It’s a delicious way to connect the dots.”
Simon’s Specialty Cheese * 2735 Freedom Road, Appleton, WI
Simon’s Specialty Cheese has been a family‑driven Wisconsin tradition since 1940, rooted in the hard work and dedication of three generations of the Simon family. What began as a small cheese plant and modest retail counter has grown into a large, destination‑style store that celebrates the very best of Wisconsin craftsmanship. Today, Simon’s sells its award‑winning cheddar, feta, mozzarella, provolone, and their famous fresh squeaky curds — plus their extra fresh cheddar cheese. It’s a customer favorite that melts beautifully and makes an exceptional grilled cheese sandwich. Each of these cheeses is locally sourced from Wisconsin plants in Little Chute, Luxemburg, and Weyauwega.
Beyond their own cheeses, the store features more than 100 additional Wisconsin varieties, showcasing signature flavors from creameries across the state. Visitors can explore an impressive selection of locally made products, including gourmet foods, sausage, fudge, homemade pizzas, craft beer, wine, and an array of Wisconsin‑themed gifts. The shop is known for its expansive layout — truly a one‑stop celebration of Wisconsin and its food culture.
Simon’s also creates beautifully curated cheese gift boxes, shipped to customers across the country, making it easy to share authentic Wisconsin flavor with friends, family, or clients near and far. Whether you’re sampling fresh curds, browsing specialty items, or assembling a custom gift, the experience is elevated by Simon’s friendly, knowledgeable staff who take pride in helping guests discover new favorites.
There’s no cheese like Wisconsin Cheese, and there’s no Wisconsin cheese like Simon’s.
Widmer’s Cheese Cellars • 214 W. Henni St., Theresa, WI 53091
Widmer’s Cheese Cellars has been crafting exceptional, small‑batch cheeses for more than a century, carrying forward a legacy rooted in old‑world Swiss tradition and refined through three generations of family expertise. Founded in 1922 by Swiss immigrant John O. Widmer, the creamery quickly became known for its signature Wisconsin brick cheese. Today, Master Cheesemaker Joe Widmer continues that heritage — still using the same open vats and even the original set of bricks his grandfather purchased in 1922 to press curds, a method unmatched anywhere else in the United States.
Widmer’s cheeses have earned an impressive list of accolades over the decades. Their brick and cheddar consistently place at the top of national and international competitions, including honors at the World Championship Cheese Contest and the American Cheese Society. Their four‑year-aged cheddar, in particular, has become a standout, celebrated for its depth, crystalline texture, and balanced sharpness. These awards reflect not only technical mastery but also Widmer’s unwavering commitment to traditional craftsmanship.
Visitors to Theresa can experience this living heritage firsthand at Widmer’s retail store, where an observation window offers a behind‑the‑scenes look at the cheesemaking process. The shop features a wide selection of fresh Wisconsin cheeses — brick, cheddar, Colby, baby Swiss, curds, spreads, and seasonal specialties — along with friendly staff who help connect guests to the creamery’s rich history.
With its blend of heritage, craftsmanship, and award‑winning quality, Widmer’s Cheese Cellars remains a true icon in Wisconsin’s dairy landscape — honoring its past while continuing to shape the future of artisan cheese.
Saxon Creamery • W2994 County Road HH, Malone, WI 53049
Saxon Creamery is known for handcrafted cheeses made from the milk of a single, family-owned herd. Their signature cheese, Big Ed’s Gouda, is a rich, grass-fed cow’s milk Gouda with bold butter notes, a supple body, and a bright, grassy finish. Carefully aged on wooden boards, Big Ed’s Gouda celebrates Wisconsin’s dairy heritage and was named one of the Top 20 cheeses in the world at the 2018 World Championship Cheese Contest.
Lamers Dairy Country Store • N410 Speel School Road, Appleton, WI 54915
The Lamers Dairy Country Store is a cheese lover’s paradise! Alongside an impressive selection of Wisconsin-made cheeses, you’ll find their own signature brand, Dairyland’s Best, which is crafted for exceptional flavor and quality. Whether you’re stocking up on classics or exploring new varieties, Lamers offers a true taste of Wisconsin tradition. Stop in and discover why this local gem is a favorite for cheese enthusiasts!
Two Guernsey Girls Creamery • N4006 County Road E, Freedom, WI 54130
At Two Guernsey Girls Creamery in Freedom, cheese takes center stage! This family-run micro-creamery crafts small-batch cheese curds and block cheddars using milk from their purebred Guernsey cows, known for their rich, golden milk. Every wheel is made on-site for exceptional flavor and quality. Stop by their retail store in Freedom to experience farm-fresh cheese and support local dairy craftsmanship.
Vern’s Cheese • 312 W. Main St., Chilton, WI 53014
Vern’s Cheese in Chilton is a Wisconsin cheese showcase with over 140 varieties, from classic mild, medium, and sharp cheddars to bold European-style selections. Their signature offerings include gourmet string cheese—both fresh and smoked—for a peelable, salty treat. You’ll also find block cheddars, curds, cheese whips, and specialty flavored cheeses. Pop into their retail store just a short drive from Appleton to explore this curated cheese paradise.
LaClare Creamery • W2994 County Road HH, Malone, WI 53049
LaClare Creamery is renowned for its exceptional goat cheeses, crafted from fresh, local milk. Their award-winning lineup includes creamy chevre, flavorful feta, and aged varieties that showcase the rich, tangy character of goat milk. Each cheese reflects LaClare’s commitment to quality and artisan tradition, making them a standout in Wisconsin’s cheese scene. For those who love bold, distinctive flavors, LaClare goat cheeses are a true taste of Dairyland excellence.
Henning Cheese • 20201 Point Creek Road, Kiel, WI 53042
Henning Cheese is celebrated for its award-winning craftsmanship. In 2024, their aged cheddar earned “Best in Class” and ranked among the Top 20 in the World Championship Cheese Contest. That same year, their bold Dragon’s Breath Cheddar also captured first place. In 2025, Henning continued its winning streak with Onion & Chive Cheddar taking top honors. These first-place finishes showcase Henning’s dedication to creating exceptional, flavorful cheeses that stand out in Wisconsin’s rich dairy tradition.
Scray Cheese * 2082 Old Martin Road, De Pere, WI 54115
Scray Cheese is a fourth‑generation, family‑owned De Pere creamery crafting small‑batch cheddar, Gouda, Edam, Fontina, and famously fresh curds. Founded in 1924, the factory has grown through each generation while preserving traditional methods, relying on milk from local farms, and steadily expanding production. Today, the Scray Cheese Shoppe connects visitors to their award‑winning, handcrafted Wisconsin cheeses, offering a local experience that reflects a century of dedication to quality and community.
Saputo Cheese USA Inc.* 307 N. Clark St., Black Creek, WI 54106
Saputo’s Black Creek, Wisconsin, plant is a quiet powerhouse in the state’s cheese landscape. Here, skilled cheesemakers craft the mozzarella, American‑style favorites, and specialty cheeses that anchor Saputo’s U.S. lineup. The Black Creek facility blends Wisconsin tradition with modern consistency, turning out cheeses designed for everyday cooks, food lovers, and specialty makers alike. It’s a behind‑the‑scenes hub that keeps Saputo’s reputation for quality — and Wisconsin’s cheese legacy — going strong.
Red Barn Family Farms * W3933 Highview Drive, Appleton, WI 54913
Red Barn Family Farms partners exclusively with small, family‑run dairies that meet their strict Red Barn Rules for humane care, pasture access, and exceptional milk quality. Cows are tended individually, without rBST, and raised in low‑stress environments that support longer, healthier lives. That premium milk is then crafted by world‑class Wisconsin cheesemakers into standout artisan cheeses, including their celebrated Vintage Cupola. Red Barn’s mission preserves family farming while elevating Wisconsin’s cheese tradition.
Artisan Pantry * 1715 E. Main St., Little Chute, WI 54140
Artisan Pantry in Little Chute brings factory‑fresh Wisconsin cheese straight to local shoppers each week. Known for its close partnership with BelGioioso, the shop offers a rotating selection of Italian‑style cheeses picked up directly from the factory, ensuring exceptional freshness and quality. Customers can place weekly orders, request special items, and explore award‑winning cheeses crafted in Northeast Wisconsin. Artisan Pantry has become a beloved local source for premium, small‑batch, Wisconsin‑made cheese.
Grande Cheese * 250 Camelot Drive, Fond du Lac, WI 54935
Grande Cheese is known for producing some of the finest Italian cheeses in Wisconsin, crafted exclusively for restaurants using traditional methods and high‑quality local milk. Their mozzarella, provolone, ricotta, and aged varieties are prized by pizzerias nationwide. While Grande doesn’t sell directly to consumers, home cooks can still enjoy its signature flavor by purchasing select Grande products at Vern’s Cheese in Chilton, one of the few retailers offering access to this food‑service favorite.
Arthur Bay Cheese Company/Malcore Foods * sold at Lamer’s Dairy Country Store • N410 Speel School Road, Appleton, WI 54915
Arthur Bay Cheese Company and Malcore Foods are closely linked — Malcore is the longtime Appleton producer behind the cheese spreads, curds, and cut‑and‑wrapped cheeses sold under the Arthur Bay name. While their former Calumet Street retail location has closed, shoppers can still find both Arthur Bay and Malcore Foods cheeses at Lamers Dairy in Appleton. It’s now the go‑to spot for accessing their locally made Wisconsin favorites.
Laack Brothers Cheese Co., Inc. * 7050 Morrison Road, Greenleaf, WI 54126
Laack Brothers Cheese Co. is a family‑run Wisconsin operation known for its versatility — cutting, packaging, shredding, and crafting cold‑pack and cream cheese spreads for customers across the Midwest. Laack Brothers Cheese began in 1986 as a cheese and butter wholesaler and has grown into a full‑service cheese producer offering custom manufacturing and private‑label capabilities. Based in Greenleaf, they supply distributors, grocers, restaurants, and bakeries throughout Wisconsin and beyond. Their commitment to quality keeps them a trusted name in Wisconsin cheese.
Agropur Inc.* 3805 Freedom Road, Little Chute, WI 54913
Agropur is one of Wisconsin’s largest and most respected cheese producers, capable of crafting more than 20 varieties — from mozzarella and provolone to cheddar, feta, and Gouda — across its award‑winning U.S. plants. Founded in 1938, the company blends expert cheesemaking with modern consistency, supplying restaurants, retailers, and food manufacturers nationwide. Agropur’s Little Chute retail shop, Simon’s Specialty Cheese, makes select Agropur cheeses available to home cooks, making these high‑quality Wisconsin cheeses easy to enjoy.
BelGioioso Cheese * 4200 Main Street, Green Bay, WI 54311
BelGioioso Cheese is a nationally recognized Wisconsin cheesemaker celebrated for its award‑winning Italian‑style cheeses crafted with traditional methods and fresh local milk. Founded in 1979, the company produces favorites like mozzarella, parmesan, burrata, mascarpone, and provolone across several state‑of‑the‑art facilities. Known for purity, consistency, and exceptional flavor, BelGioioso has become a staple for home cooks and chefs alike, offering authentic, high‑quality cheeses rooted in Italian heritage and Wisconsin craftsmanship.
Land O’ Lakes * 927 Eighth St., Kiel, WI 53042
Land O’Lakes operates a long‑standing cheese plant in Kiel, producing 40‑pound blocks of natural cheddar and sweet whey powder. The facility has been part of the community since 1948 and remains known for its consistent, high‑quality cheddar production. As one of Kiel’s two major cheese plants, it plays a steady role in Wisconsin’s dairy landscape, supporting both regional cheesemaking traditions and national food manufacturers.
Sargento Cheese * 1 Persnickety Place, Kiel, WI 53042
Sargento’s Kiel plant plays a key role in producing the company’s well‑known natural cheeses, turning out shredded, sliced, and snack‑size varieties enjoyed nationwide. The facility focuses on consistent quality and flavor, supporting Sargento’s reputation as a leader in real, natural cheese. As one of Kiel’s major cheese plants, it helps sustain Wisconsin’s cheesemaking tradition while supplying everyday favorites that home cooks and food manufacturers rely on.
Union Star Cheese * 7742 County Road II, Fremont, WI
Union Star Cheese has crafted small‑batch Wisconsin favorites since 1906, blending tradition with hands‑on artistry. Visitors can watch fresh curds, cheddar, and specialty blends being made during free morning factory tours. The family-run shop offers a wide range of artisan cheeses, gift boxes, and party trays, all rooted in generations of expertise. A stop at Union Star delivers an authentic taste of Wisconsin’s cheesemaking heritage.
The Cheese Table * 125 W. Wisconsin Ave., Neenah, WI
The Cheese Table brings Union Star’s fourth‑generation cheesemaking tradition to downtown Neenah, offering a curated selection of Wisconsin and global cheeses. Shoppers will find Union Star and Willow Creek favorites alongside gourmet varieties, olive oils, wine, crackers, honey, and seasonal gift boxes. The welcoming retail space highlights craftsmanship, quality, and local flavor, giving visitors an inviting place to explore exceptional cheeses right in the heart of Neenah.
This article was originally published in the March 2026 issue of Appleton Monthly Magazine.
