Creativity, ingenuity, and adaptability
Visit the Wisconsin Cheese Pavilion, booths 1116 - 1120, to try award-winning cheese from makers across the state and learn why wisconsin is The State of Cheese.
In addition we'll be hosting a hands-on pairing experience, where we will share trend-forward, unique Wisconsin Cheese and alcohol pairings in the Tasting Pavilion during the Show. Seating is limited so be sure to register here: Wisconsin Cheese Pairing.
And join us on Sunday at 2:00 p.m. on the cooking stage for a demo from Chef John Esser, featuring Carr Valley Bread Cheese and pizza flights from around the world.
Ellsworth Cooperative Creamery was established in 1910. A dairy cooperative with 400 family dairy farms, Ellsworth specializes in the production of 500-pound barrel cheddar cheese and whey, bagged or bulk. In 1983, Ellsworth, Wisconsin, was proclaimed the "Cheese Curd Capital of Wisconsin" by Governor Anthony Earl. Today, there are six exciting flavors of cheese curds available: natural, garlic, cajun, ranch, hot buffalo, and taco. Fresh curds are available 7 days a week at 11 am at the Ellsworth location... so give them a visit! Another reason to visit: the stores carry over 200 varieties of Wisconsin Cheese. There's lots to love here.
The Buholzer family of Klondike Cheese Co. has been making cheese in Wisconsin for four generations. Since the late 1800s, they have been creating award-winning feta, muenster, brick, and havarti cheeses in the rolling hills of Green County. Now, with six Wisconsin Master Cheesemakers on staff, Klondike continues to blend their expertise and creativity to craft many styles of specialty cheeses, and we love them all. Here’s a pro tip from us: Give Klondike's Odyssey feta a try. It is nationally recognized, and a constant award winner, for a reason!
Founded with a goal of bringing the best Italian cheeses to the American market, Schuman Cheese offers a host of expanded capabilities that complement its original import business. With a worldwide network of partners and customers, this Italian cheese leader from Wisconsin is now applying decades of experience to flourish as a cheesemaker, processor and product innovator. Arthur Schuman’s passion and energy has been passed down generation after generation - for seven decades now! This has helped build a modest import business into a well-recognized and respected leader in the cheese industry, both in the United States and abroad.
Marieke Penterman was born and raised in the Netherlands on a 60-cow dairy farm, so her move to Thorp, Wisconsin, with her husband Rolf in 2002 was a natural first step in carrying out their shared passion for dairy farming. In 2006, desperately missing their gouda from Holland, Marieke and Rolf embarked on a new adventure in cheesemaking. Using farmstead-fresh, raw cow's milk from their family farm, Marieke began crafting authentic Dutch cheeses. The milk is piped directly from the cows into the cheese-processing vat after the first milking of the day and its freshness is unrivaled. The awards are proof – just one year after Marieke crafted her first batch of gouda in November 2006, she captured a gold award at the U.S. Champion Cheese Contest in 2007. Dozens of awards have followed including the biggest win, the U.S. Grand Champion in 2013. Marieke brought her time-tested, Old World cheesemaking methods to us from the Netherlands, and we're glad she's here in Wisconsin!
Renard's Cheese was started in 1961 and for the past 57 years has been an icon in Door County business. Renard's is a family-owned and operated business that is now in its third generation of cheesemakers. Today, Chris Renard, Master Cheesemaker, and his wife, Ann Renard, own both Renard's Cheese stores and the Rosewood Dairy factory where all the cheese is produced. The Renard family is committed to continuing the tradition of hand-crafted specialty cheese while producing quality, gourmet cheese that is perfectly blended. Chris earned his Master Cheesemaker Certification in 2014 – a nationally acclaimed title. While many things have changed over the years, the Renard's recipe remains the same. This precise art has awarded the Renard's not only a reputation of great standards but also a product that they are proud to put their name on.
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