Made only in small batches, the cheeses are handcrafted. The curd is moved by hand from the vat to cheese molds and each is hand-turned three times on the first day.

Joe Widmer. a Master Cheesemaker, uses real bricks—the same ones his grandfather used—to press the whey from the curds. Widmer's Cheddar ranges in age from mild up to 8 years old. Widmer's 8-Year Cheddar took top honors in its class in the 2010 American Cheese Society competition.

We have a variety of items in our online store!

I don't live above my factory to cut down on die commute. No, living here has always just been home, except that at my home we make cheese.

My family has been crafting cheese in Theresa, Wisconsin since my grandfather John Widmer arrived from Switzerland and settled here in the heart of one of the richest cheesemaking areas in America more than 80 years ago. I guess you could say Grandpa was a typical Swiss cheesemaker — he cared about everything, from the appearance of the lawns to the cleanliness of the plant. But what he cared most about was our cheese. It had to be the best and it was — and still is. He instilled in us an approach to cheesemaking that has been carried on by my father, my uncles and me: Take no shortcuts and accept nothing less than excellence.

This simple approach has been the guiding light for my family's business for three generations.

Today, were just as excited about the future as we are proud of our rich past. Embracing the manufacturing techniques which have been handed down through generations of European and Wisconsin cheese makers,Widmer's Cheese Cellars carefully produces some of the finest Brick, Cheddar and Colby cheeses in the world. Much like a limited edition book or lithograph, every piece of Widmer cheese is handcrafted in small batches to ensure quality.