America’s dairyland is globally renowned for its rich cheese-making history and commitment to culinary artisanal excellence. From developing originals to perfecting traditional recipes, Wisconsin’s cheese legacy is time-honored and unending.
Widmer’s Cheese Cellars is best known for the Wisconsin-born brick cheese. When John Widmer emigrated from Switzerland in 1905, the local German palate was perfect for brick, a washed-rind variety akin to beer käse.
Preserving his roots while celebrating Wisconsin ingenuity, third-generation cheesemaker Joe Widmer uses the same open vats in the 12,000-square-foot facility his grandfather purchased and used in 1922.