At just 12 years of age, Steve Siudzinski knew he wanted to become a cheesemaker. In 1913, Steve began training under a Belgian cheesemaker in Langes Corner, Wisconsin. He learned not only the Belgian recipes and methodologies, but also the importance of quality starting from farm to finished product. In 1916, the Langes Corner’s Cheese Factory was renamed Steve’s Cheese. Following decades of innovation, Steve's Cheese became home of the World's Largest Cheese, a 34,000-pound mammoth that was featured at the World's Fair in 1964. Although Steve is no longer around, Steve’s Cheese still uses the same practices and quality standards to continue Steve’s legacy.