Legends in the Making

There’s something comforting about stepping into a family cheese factory, where local, fresh milk fills the vats, cheesemakers move with a steady rhythm, and the aroma of handcrafted cheese carries layers of history. Inside these intimate, multigenerational spaces, the floors may be concrete, but the atmosphere feels like cozy living rooms, with stories passed down as faithfully as time-honored recipes.

At Henning Cheese and Widmer’s Cheese Cellars, that sense of home has endured for more than a century. Each family has its own origin story, but both share a deep devotion to authenticity and the craft of cheesemaking.

Today, as Master Cheesemakers Kerry Henning and Joe Widmer mentor the next generation, their factories feel as they always have—rooted in pride, strengthened by family and guided by a shared commitment to making exceptional Wisconsin cheese. Their stories continue to unfold, steeped in tradition and reaching toward the future, a reminder that the heart of Wisconsin cheesemaking beats warmest in the families who live it every day.

Meet the Henning Family

Henning Cheese, Kiel, WI

The Henning family business began in 1914, when Kerry Henning’s grandfather, Otto, bought a rural Wisconsin cheese factory. Otto’s son, Everett, took over in 1963, and by the mid-1980s, Kerry and his siblings were helping grow the company. Today, the fourth generation—Kerry’s nephew, Joshua, and son, Zachary—has stepped in, extending a legacy defined by craftsmanship and passion.

Owner Kerry Henning, a three-time Master Cheesemaker, plays a significant role in that reputation. Cheese industry leaders respect him for his traditional, hands-on approach to cheesemaking.

“We feel we’re making some of the best cheddars, colbys and pepper jack cheese in the market,” Kerry says. “We do everything by hand and take our time with it. The time it takes to make cheese today is no different than 100 years ago, when my grandpa was making it.”

Next Generation Steps Forward

Kerry’s role at Henning Cheese is that of mentor, cheesemaker and steady helm as Joshua and Zachary learn to take the lead.

“I lend a helping hand on the production floor when needed,” he shares, “while mentoring my son and nephew as they work towards their Master Cheesemaker titles.”

Joshua, a licensed cheesemaker who oversees plant operations, began working at Henning Cheese at the age of 15, starting with tasks in the vats and at the finishing tables. After high school, he earned a degree in agricultural business and economics, developed a passion for cheesemaking microbiology and rejoined the company in 2014. “I can’t imagine doing anything else,” Joshua says.

He credits Kerry for shaping his approach. “He taught me to look at the bigger picture, not rush the process, think critically and not be afraid to fail when trying new things,” Joshua explains.

Zachary also got an early start in the family business. “When I was young, I tagged along with my dad and ‘helped’ however I could— holding tools, plastic-coating Peppercorn Cheddar and pitching in where needed,” he recalls. As he got older, he worked before school and during the summers at the factory. After earning a degree in food manufacturing, Zachary obtained licenses for cheesemaking and pasteurization. Now he works across production, maintenance and sanitation.

“Cheesemaking is in my blood,” Zachary says. “Dad has shared so much of his knowledge and experience. He always keeps me on my toes, but my favorite thing about working with him is being able to ask questions—he’s right there with answers.”

Above all, Kerry enjoys watching their passion evolve. “We have great conversations. They often offer different perspectives, yet we can agree on a course of action,” Kerry shares.

“The best advantage to working with family,” Joshua says, “is that we all have the same vision, passion and drive. We grew up listening to Grandpa’s stories about the hard work, determination and perseverance it took to build this company.”

For Zachary, honoring his grandfather’s example remains a guiding force. “We have high standards set by my great-grandfather and passed down through generations. We maintain our plant in top condition and consistently strive for quality. We’ve always made a four-hour cheddar because we believe it gives you the best-tasting cheese,” he shares.

And when customers hear the Henning name, now and in the future? Joshua sums it up simply: “I want them to say what a great family we are—how closely we work together, how well we treat others, and how our hard work speaks for itself in the quality of our cheeses.”

Meet the Widmer Family

Widmer's Cheese Cellars, Theresa, WI

Master Cheesemaker Joe Widmer and his son, Joey, craft award-winning cheeses—aged cheddars, Matterhorn™ Alpine-Style Cheddar, butterkäse, and Wisconsin Originals brick and colby—reflecting more than 100 years of knowledge and craftsmanship. That legacy lives on through the next generation.

Widmer’s Cheese Cellars began in 1922, when Joe’s grandfather, John, bought the factory after learning to make brick cheese. John’s three sons took over in the 1960s, and Joe joined his father and uncles full-time in the late 1970s.

Today, Joe, a three-time Master Cheesemaker, is semi-retired but remains active in the family company. He periodically returns to work alongside his wife, daughter and son, Joey, the plant manager and vice president of operations.

Joey is currently in the Wisconsin Master Cheesemaker® Program, Class of 2028, pursuing certifications in brick and colby through the University of Wisconsin-Madison’s Center for Dairy Research.

“What led me to join the business was my family’s rich history and tradition in cheesemaking,” Joey shares. “I take pride in our business and the quality cheese that we produce, and I’m motivated by Wisconsin’s passion for cheese.”

While Joey modernizes equipment and processes to keep the factory running efficiently, Widmer’s remains rooted in tradition. “Our techniques and recipes have stayed intact through four generations,” Joe says. “I use many of the same secrets and recipes my grandfather used.”

“You can compare it to any family recipe, handed down using the original ingredients and method without changes,” Joe adds.

Joey shares his father’s zeal for tried-and- true methods. “My father passed down family recipes for brick, colby and cheddar. He taught me not to take shortcuts in cheesemaking and what it takes to run a small business,” he explains.

Family Matters

For Joe, the best part of working with his son is “seeing the joy and pride in him as he makes new accomplishments and wins new awards.” He also values Joey’s contributions, including implementing product barcoding, upgrading packaging and launching several successful new cheeses.

Joey feels equally grateful. “My favorite part is being able to learn from my father and spend quality time with him daily. Not everyone gets to work alongside their parents. I like that I can go to him anytime for advice,” he says.

Of course, a family business comes with its challenges. Joe adds that it can be difficult to separate being a father from being a co-worker. “We also socialize and laugh together outside of work,” he reveals. “We try to keep business out of our conversations during that time.”

Both Joe and Joey agree it’s worth it. “When your name is on the cheese, you make sure the quality is the best it can be,” Joe says. “We hope our customers admire that we’ve been producing high-quality artisanal cheeses for over 100 years by following traditions that ensure consistency.”

From Their Families To Yours

These dedicated artisans craft cheeses that families have enjoyed for generations. Taste a piece of history with recipes featuring their award-winning cheeses.

Make It: Chipotle Cheddar Chicken Chili