Meet Wisconsin’s Proudest
Pioneers, Explorers
& Dreamers

Back in 1910, a group of local family farms looked to establish a consistent, trustworthy market for their rBST-free milk and Maple Leaf Cheese Co-op was born. Fast forward to the present, Maple Leaf is still locally farmer-owned and recently celebrated 100 years in the cheesemaking business. Cheeses at Maple Leaf reflect the pride and care exhibited by small family farms that utilize quality milk to make handcrafted cheeses... and it's something you can taste in their delicious small batch cheeses. From traditional cheddar (you'll love the Gold Medal World Champion English Hollow cheddar) to the best-selling cranberry white cheddar, Maple Leaf is sure to please the most avid cheese lover. Maple Leaf's own Master Cheesemakers also craft award-winning "jack" cheeses with award-winning monterey jack. We recommend the flavored jacks with chipotle and habanero. They're sure to heat up your next party.

Since 1911 - and over 100 years now - four generations of Metzigs have owned and operated Union Star Cheese Factory. David Metzig and his wife, Jan, bought Union Star from "Great Aunt Edna" in 1980. Like his Great Grand Uncle, David was interested in using his accounting degree to run his own business. And of course, the business was cheese! The family tradition of independent cheesemaking has carried through to this day and now, David's sons are also part of the Union Star story. David Metzig has earned the title of Master Cheesemaker and the Union Star Cheese Factory has been voted as one of Wisconsin's Best by Wisconsin Trails Magazine readers. Give Union a visit to see a real cheese factory in operation and learn more about how the finest Wisconsin cheese is made!

Wakker’s Creamy crafts a traditional farmstead gouda, made by Johannes and his family team, wife Olga, daughter Iuliia and son in law Sergii. Johannes stems from a long tradition of Dutch dairy farmers. He was born and spent his early forming years on his grandmother’s farmstead in Aalsmeer, located near Amsterdam, Holland. Johannes along with family decided to come to Wisconsin to pursue his dream of owning a dairy farm, starting with a small operation in 1988. Johannes adapted to the changing dairy industry through the years, and in 2010, began making gouda in Wisconsin after an inspiring visit with family overseas. Today, Wakker’s Creamy is made with raw, high-solids milk from Wakker’s Dairy, just south of Kewaunee. Johanne's cheesemaking equipment has been shipped in from the Netherlands and ingredients used in Wakker's cheese are sourced from Holland. The result of this incredible mix of Dutch ingredients and local milk is a unique Gouda with a Wisconsin twist. Wakker’s Creamy is made with raw, high-solids milk from our farm Wakker’s Dairy, located just south of Kewaunee on State highway 42. The wheels are ripened on wooden planks at 55 degrees F and 85 percent relative humidity, like it is still done on Dutch farmsteads today. All cheese-making equipment was shipped in from the Netherlands. Ingredients used in the cheese are sourced from Holland as well. The result of this mix of Dutch ingredients and local milk is a unique Gouda with a Wisconsin twist, or as connoisseurs say a Wisconsin terroir.