THIS I KNOW 

So as of late, there has been talk of Wisconsin losing its edge in the cheese arena. The issue at hand is the California contigency.  To compare the cheese you have to look at the quality, not the production numbers. (we lead on both fronts though) Our cheese is made by true craftsmen.  These are skilled "old world" Cheesemakers.  The quality of our cheese is "top shelf" like a BMW as compared to a Geo. Both will get you there, but one is an experience. Have you seen the commercials? Hippie Cows are happy, thus make better cheese? Wisconsin was, is and will remain this nation's DAIRY CAPITAL.  Do not be fooled.  We are still America's Dairyland.  We will not be matched ever in quality, and remain the cheese production leader of the nation. NOT CONVINCED.....READ ON:

Wisconsin Cheeses come from a rich heritage of over 150 years of quality, knowledge and craftsmanship. During this long history, the art and science of cheese production has been balanced with time-honored traditions to develop varieties that meet unsurpassed standards of excellence. Today, Wisconsin produces over 452 different varieties, types and styles of nationally and internationally award-winning cheeses.  Today, approximately 14,980 dairy farms, with over 1 million cows that produce an average of 17,920 pounds of milk each, per year, continue the reputation for quality milk from Wisconsin. Cheese Makers use approximately 89.8 percent of this milk to produce cheese at over 121 plants.

Wisconsin has more skilled and licensed cheesemakers than any other state here in the US. These cheesemakers must complete rigorous studies in dairy science and cheesemaking before they can obtain their license. Many also serve as an apprentice under a licensed cheesemaker. These fine craftsmen produce over 2 billion pounds of cheese each year, over 27 percent of all domestic cheese. These quantities continue to grow to meet the nation’s demand for quality and variety of cheese from Wisconsin, America's Dairyland.

If you want to see a real Cheese University........check out The Wisconsin Specialty Cheese Institute.  It specializes in producing certified Master Wisconsin Cheesemakers!  You have to be licensed and have ten ears experience just to enroll! It is a three year program and there are at present count, 33 Masters to have graduated the program!  http://www.wisspecialcheese.org/

CHEESE FUN FACTS:

• Cheddar cheese is not orange by nature.  It is white on the East Coast and is both white or orange in Wisconsin.  Color is added to give it that well known and marketed appeal.
• Cheddar cheese is aged from 60 days (the low end) to the full rich flavor of seven years.
• 90% of Milk Production in Wisconsin is used for cheese production!  It takes in excess of ten pounds of milk to make one pound of cheese!
• Cheese curds fresh from production squeak when bitten. They are simply the cheddar chunks that form before the cheese is pressed into blocks. The squeak sound, is a mark of freshness and coveted by locals.
• Unpasturized milk can be used for cheese making, if it is allowed to sit out for a couple months allowing the bad bacteria to die off.

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WIDMER'S CHEESE CELLARS INC.
214 W. Henni P.O. Box 127 Theresa, WI 53091
Phone 920-488-2503 Toll Free 888-878-1107

Meet Joe Widmer.  Wisconsin Master Cheese Maker and graduate of the above mentioned Wisconsin Cheese Institute. Joe comes from a long line of cheese makers and has become my "go to" guy for Wisconsin cheese. John O. Widmer, (Joe's Grandfather) came to this country from Switzerland and settled in 84 years ago in Thersa, on the very site that is still Widmer's Cheese Cellar today!  His motto then and today with his Grandson is, "Quality First."

 

The factory store and viewing area are  open daily, Monday thru. Saturday between 5:00 AM and 5:00 PM.  Sundays, June trough. October 10:00 AM to 4:00PM.

 

Guided factory tours for groups are available if scheduled in advance.  Tours are given Monday through Friday by reservation only.  To schedule a group tour, please call 1-888-878-1107 Monday thru. Saturday between 5:00AM and 5:00PM. Sundays, June thru. October 10:00 AM to 4:00PM. 

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 RADLOFF CHEESE

As a young boy I can remember going in to buy curds and bricks of cheese at Radloff's.  I remember the humidity and the salty smell.  I remember the polka music playing on an old AM radio while the men from two generations before me worked to produce Wisconsin Gold. On my honeymoon my wife toured the Radloff plant by Rudy Radloff, who passed two years back.

 

Now the bad news: 

After 111 years of making cheese in Wisconsin, the factory is shutting its doors at the end of September, 2005.  I was so heartbroken that I made several calls to Kevin & Mark Radloff and offered to buy in as a partner but it seems it is too little, too late. 

 

My childhood memory serves me well, and there were three Cheese Makers that were known to us in this community.  They were Mapelton, Radloff's and Widmer's.  Only the latter remains.  Joe Widmer is a good guy and he too has a long family tradition of cheese making.  I encourage you to support him as he is a dying breed.  Many of the traditional, small cheese factories are gone now.  We owe it to our state and to those that dedicated their lives to the art form through the generations making Wisconsin the Cheese Capital of this country.

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