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Years ago,
a cheese factory at nearly every crossroads in Green County
was as common as holes in a wheel of Swiss cheese. By 1910,
the number of factories had peaked at just over 200. Today,
Green County is home to a baker’s dozen – and
they’re still easy to find. Most mornings you can simply
follow the milk trucks.
Blocks or curds, wheels or wedges. Melted, shredded, sliced
or crumbled. There are so many ways to enjoy our cheese! Stop
in at one of these factories to savor the flavors of the heritage
of Green County. Cheesemaking traditions, often handed down
from generation to generation, continue here as both a legacy
and a way of life.
Got Limburger?
The first thing you’ll notice at Chalet Cheese is the
distinctive aroma of the smear-ripened cheese which has been
produced here for more than 125 years. Limburger’s slightly
less stinky cousin, Liederkranz, made a comeback at this factory
in 2010. Wisconsin Master Cheesemakers Myron Olson (certified
in Limburger, Baby Swiss and Brick); and Jamie Farney (certified
in Baby Swiss and Brick) produce cheese using the Country
Castle and Deppeler labels.
Chalet Cheese Cooperative
N4858 Cty. N, Monroe
608.325.4343
Monday – Friday 7 am – 3 pm, Saturday 8 –
10 am
This factory built
as Decatur Swiss Cheese Co-op in 1941 has undergone several
expansions: an additional “make” room, a packaging
room, and more recently a giant brine tank and new store.
Wisconsin Master Cheesemaker Steve Stettler became part owner
at age 19, and he and his wife Glenette (George) purchased
the business in 1982. Decatur Dairy produces 40 different
types of cheese, including European-style Havarti (1st place
winner at the recent US Cheese Championship Contest) and a
Swiss-lace variety called “Stettler Swiss.” Fresh
curds are a favorite – they’re made in small batches
and seasoned with flavors like BBQ Mesquite, Buffalo Wing,
and Peppercorn Ranch. For the traditionalists, there are Muenster
or Cheddar curds – squeaky favorites from a factory
that uses “Curd is the Word” as their trademarked
slogan. Call to ask about tours.
Decatur Dairy
W1668 Cty. F, Brodhead
decaturdairy.com
608.897.8661
Monday – Saturday 9 am – 5 pm
Wisconsin Master
Cheesemaker Bruce Workman started his career at Monticello
Northside Cooperative, now Swiss Heritage Cheese. After gaining
experience at several other plants, he purchased Town Hall
factory and reopened it as Edelweiss Creamery in 2004. Bruce
is certified in nine cheeses – including Emmentaler,
or “big wheel Swiss.” At one time, many factories
produced this Old World variety in 180-pound wheels. Edelweiss
is now the only factory in the United States to do so –
using raw milk cooked in a traditional Swiss copper vat. Other
favorites from Edelweiss include Havarti, Butterkase, Muenster,
and a line of grass-based cheeses including the award-winning
Edelweiss Grazier Gouda.
Edelweiss Creamery
W6117 Cty. C, Monticello
www.edelweisscreamery.com
608.938.4094
Monday – Friday 8 am - noon
Roth Kase was founded by three Swiss natives in 1991. Several
years ago the company was acquired by Emmi, the world’s
largest Swiss milk processor. Visit weekday mornings; observation
hall areas offer views into the factory where you’ll
see blocks of cheese bobbing in brine tanks and curds tumbling
into stainless steel forms. Swiss native and proprietor Tony
Zgraggen answers questions and shares samples in the Alp and
Dell Cheese Store. Specialties include Gruyere (handcrafted
in copper vats), Havarti (flavored with Pesto, Peppadew, or
Jalapeno), Montanella (a traditional Alpine mountain cheese),
Gouda, and many more.
Emmi Roth Kase – Alp and Dell Cheese Store
657 – 2nd St., Monroe
www.emmirothusa.com
www.alpandellcheese.com
608.328.3355
Monday – Friday 9 am – 6 pm, Saturday 9 am –
5 pm, Sunday 10 am – 5 pm
Josh and Carla Erickson have been operating this factory since
2004, but the cooperative dates back to 1897 when it was founded
by the Silver and Lewis families. Four generations of dairy
farmers later, milk from the nearby Silver Farm still makes
the trip over the hill where it is transformed into traditional
Wisconsin favorites like Muenster, Brick and Farmer cheese.
A recent expansion gave the Erickson’s more room to
grow their business. Newer varieties include Havarti flavored
with fresh dill or fresh basil.
Silver-Lewis Cooperative
W3075 Cty. E, Monticello
608.938.4813
Monday – Friday 7 am – 3 pm, Saturday 7 am –
1 pm
Swiss Heritage Cheese was originally established as Monticello
Northside Cooperative in the 1930’s. At that time, cheesemaker
Emil Escher and sons made up to 14 wheels of Swiss per day
in what was considered a state-of-the-art facility. Brick,
Muenster, and Farmer cheese are made today. “Durtschi
curds” are also a favorite – these frozen Muenster
curds are hand-battered, ready to deep fry and enjoy!
Swiss Heritage Cheese Factory
114 E. Coates Ave., Monticello
608.938.4455
Monday – Thursday 8 am – 3 pm, Friday 8 am –
1 pm, Saturday 9 am – 1 pm
OUTLETS AND ONLINE
Mail order only - offering a wide selection of locally produced
cheeses, delivered directly to your door.
Cheesemouse.com
cheesemouse.com
608.934.8000
Mail order only - with our very own Head Cheese Maker, Silvan
Blum. Silvan began his cheese-making career over a quarter
century ago at Deppeler Cheese Factory, and, like our own
aged cheeses, has only improved with time. Consistently winning
awards at every level (including the WCMA World Cheese Contest
for Deppeler's very own Swiss and Baby Swiss) we believe our
products are the best you will find anywhere. And we have
the awards to back it up!
Hefti Creek Specialties
hefticreek.com
608.237.1992
Facotry direct outlet specializing in: Edam, Gouda, Cheddar,
Flavored Jack varieties, Queso Blanco, Cheddar Blue, Yogurt
cheese, Kosher cheese, fresh Cheddar curds
Maple Leaf Cheese Sales
W2616 Hwy. 11/81, Juda, WI
608.934.1237
Mon – Fri 8 am – 6 pm, Sat 8 am – 5 pm,
Sun 10 am – 4 pm
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