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Yodelay is a Swiss Yogurt, made with a natural blend of locally-sourced milk from Brown Swiss Cows and imported traditions that come together to create a yogurt that’s not quite like any you’ve ever had. We can chronicle what we put into each cup…but the taste defies description. Words like “fruitier” and “smoother” and “creamier” are what we hear from people when they try Yodelay for the first time. If you’re expecting the dense, heavy consistency of a Greek-style yogurt… well, that’s not Yodelay. But if you’re looking for a naturally tart, yet sweet burst of fruit-forward flavor and a silky smooth texture, Yodelay is for you. Really good yogurt starts with really good ingredients. And -- to our way of thinking -- the fewer the better. Because when it comes to taste, it’s what’s inside that counts.

Cedar Crest Specialties, Inc., with company headquarters located in Cedarburg, Wisconsin, is family owned and operated by four brothers: Ken, Bob, Bill, and Tim Kohlwey. All Cedar Crest ice cream, and some selected private label items, are produced at our ice cream plant in Manitowoc, Wisconsin. Cedar Crest annually produces three million gallons of premium ice cream, low fat ice cream, no-fat no-sugar ice cream, sherbet, frozen yogurt and gelato in a variety of flavors and sizes. Ice cream is distributed directly to customers from our distribution center in Cedarburg, Wisconsin, using our own fleet of trucks that are custom-built to deliver ice cream. Cedar Crest Ice Cream's distribution area consists of the entire state of Wisconsin, northern Illinois, eastern Iowa, eastern Minnesota, and the U.P. of Michigan.

Edelweiss Creamery is a small artisan Wisconsin cheese factory employing state-of-the-art technology alongside the tried and true traditional method of cheesemaking. It was established in 1873 and is still at the same location, which means the Edelweiss experience brings you back to a time when the quality and the flavor was king! Edelweiss Creamery employs the highest certified Master Cheesemaker in the United States, Bruce Workman. Bruce has graduated from the Wisconsin Master Cheesemaker Program™ six times and holds 11 certifications. His expertise enables Edelweiss to continue to make award-winning cheese, like the Edelweiss Emmentaler cheese that brings a little bit of Switzerland to Monticello, Wisconsin. The unequaled taste of this cheese is a must for the serious cheese lover!