Meet Wisconsin’s Proudest
Pioneers, Explorers
& Dreamers

For more than 80 years, Ornua Ingredients North America has been associated with quality cheese. While their roots are in natural cheesemaking, today they use that same expertise to custom formulate and manufacture a complete line of pasteurized process cheese/cheese ingredients. These include processed cheese, cheese food, cheese spreads, shelf stable, imitation, substitute, reduced fat, fat free, nutritionally fortified cheeses, blends, sauces, easy melt/high melt, blue cheese, retort, cream cheese-type products and club cheese. They bring the flavor to food manufacturers and foodservice operators nationwide for use in their products. Ornua Ingredients’ customers range from well-known, Fortune 100 companies to small businesses in the food processing and foodservice markets. But, no matter your size, Ornua Ingredients will treat you as a valued friend…because that's what you are!

Wisconsin Cheese Group produces a wide array of cheeses, chorizos, and desserts that are always crafted with your family in mind. This includes authentic Hispanic and Caribbean cheese under El Viajero, La Morenita, Caribe and Reynaldo's brands including but not limited to: queso fresco, panela, oaxaca, quesadilla, cotija, blanco, para freir, boricua, Colombiano, Dominicano and queso de papa. Included in the El Viajero line up: Bio Salud!, a probiotic cultured dairy beverage, traditional cremas, restaurant-style dipping cheese, and edam balls. Wisconsin Cheese Group also produces and distributes domestic cheese under the Wisconsin Farms brand including cheddar, medium cheddar, sharp cheddar, colby, colby Jack, mozzarella, muenster, pepper jack, provolone and swiss. Once you discover the range of Wisconsin Cheese Group's products, you'll be serving the "taste of tradition" each time.

Keith and Betty Babler took over Cascade Cheese Company in 1985, and the husband and wife team now work together with one son and 24 employees. They make both non-organic and organic mozzarella and provolone, using milk from 35 conventional farms along with four organic farms. During the past six years, they totally renovated their cheese plant, adding a new milk intake area, packing room, cooler, additional brine space, and a new production room. Thanks to the Bablers, business continues to boom at Cascade.