Wisconsin Cheese
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Welcome to The State of Cheese. Cheesemakers use approximately 90 percent of this milk to produce cheese at 126 plants.
Today, approximately 6,000 dairy farms, with over 1.27 million cows each producing an average of 25,064 pounds of milk per year, continue the reputation for quality milk from Wisconsin. Wisconsin has more skilled and licensed cheesemakers than any other state. These cheesemakers must complete rigorous studies in dairy science and cheesemaking before they can be licensed. They also may serve as an apprentice under a licensed cheesemaker. Additionally, Wisconsin is the only state to offer a Master Cheesemaker program, patterned on the rigorous standards of similar programs in Europe. These fine craftsmen produce nearly 2.8 billion pounds of cheese each year, over 25 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. Brought to you by the Dairy Farmers of Wisconsin.
A wonderful taste of a perfect day on a pontoon boat floating lazily on the lake. But maybe that’s just us.
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📍: Belleville, WI
09/23/2026
🧀🎉 Cheese Fair Off The Square is almost here!
Join us this Saturday, September 26, from 8 a.m.–1 p.m. on Martin Luther King Jr. Blvd., just off the Capitol Square in downtown Madison, for a celebration of all things Wisconsin dairy!
Come hungry and get ready to:
🧀 Sample plenty of Wisconsin cheese
🍦 Enjoy ice cream and butter
🥛 Stop by the Flavored Milk Bar for a one-of-a-kind sip
👋 Meet Wisconsin cheesemakers and dairy farmers
🛍️ Discover new favorites to take home
Grab your fellow cheese lovers and come taste what makes Wisconsin so special!❤️🐄
09/21/2026
Don’t let a fancy cheese knife intimidate you. 🧀 With the right tool, you’ll be slicing, shaving and shredding Wisconsin cheese like a seasoned pro.
1- PRONGED CHEESE KNIFE: For cutting all types of cheese from brie to aged cheddar. The pronged tip can be used to pick up pieces of cheese for serving,
making it a great choice for a cheese board
2- CHEESE PLANE: A favorite of cheesemongers. Use at home for shaving thin pieces of semi-soft and semi-hard cheeses.
3- CHEESE GRATER: A small handheld grater is nice for serving extra cheese
(think parmesan or romano) at the table.
4- SOFT CHEESE KNIFE: The holes in the blade keep cheese from sticking to the knife while slicing. Use it for soft and semi-soft cheeses, like Wisconsin brie or havarti.
5- CHEESE WIRE: For slicing soft cheeses like fresh mozzarella. It can also be used with semi-soft cheeses, but avoid harder cheeses to prevent wire breakage.
It’s like a walk through the North Woods of Wisconsin on a perfect Fall day!
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📍: Sheboygan, WI
09/15/2026
If the way to someone’s heart is through the stomach, then Rosemary and Olive Oil Asiago is the key to your next great romance. This heartthrob transports you right into an Italian kitchen, with the aromatic rosemary that is rubbed onto Sartori’s award-winning asiago.
While Rosemary and Olive Oil Asiago is easy to love all on its own, just wait until you start pairing it. Look for medium-bodied, slightly acidic beverages like chianti to balance out this rich Northern Italian classic by way of Antigo, Wisconsin. Pair it with a range of sweet, salty & tangy partners, or just lean on chaat mela, which is all those things in one.
Seek out Sartori’s Rosemary & Olive Oil Asiago at and fall in love today!
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📍: Plymouth, WI
Yeah. It’s all we think about too!
📍: Wisconsin (The State of Cheese)
Perfect. And we don’t use the word “perfect” lightly, so you be the judge!
🧀: Chris Roelli
📍: Shullsburg, WI
Henning’s Wisconsin cheddar + Hatch peppers? Yes, please!
🧀: Henning Cheese
📍: Kiel, WI
What makes Wisconsin special? Start your lesson plan with Copper Kettle Parm!
🧀: Cello Cheese
📍: Turtle Lake, WI
09/03/2026
Leave it to our pals at Deer Creek to put a spin on a Wisconsin Original by adding caraway seeds to colby. It’s an ode to the past when German immigrants at bars throughout the state would dip their colby in a dish of toasted caraway seeds. Typical Deer Creek: take a forgotten or overlooked cheese like the smooth and classic longhorn colby and give it a wonderful twist. Magic from the “cheese hotrodders” at Wisconsin’s Deer Creek Cheese.
The Carawaybou is delightful on its own, but it also enjoys the slower side of things. Pair this easygoing, old-school beauty with like-minded sweet and savory flavors on a cheese board and watch it disappear before your very eyes. Serve it with a Sazerac or another bevvy of choice that mirrors The Carawaybou’s delightful complexity and see what magic unfolds!
🧀: Deer Creek Cheese
📍: Sheboygan, WI
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Madison, WI