Widmer’s Cheese Cellars Factory Tour CD: Joe Widmer is a 3rd generation cheese maker with close ties to his community and the state that he lives in. Joe has been raised to master techniques for making high quality cheese. Over the years Widmer’s Cheese Cellars has won many awards and produce new kinds of cheese the world has never seen before. I don’t live above my factory to cut down on the 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 my grandfather 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 about most 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, we’re 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. I just became one of only eight certified Wisconsin Master Cheesemakers in America, a program which combines the art, education and science necessary to run a cheese plant today. – Joe Widmer
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