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Wisconsin Cheesemaker Profile: Widmer’s Cheese Cellars

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A Closer Look at Widmer’s Cheese Cellars

Founded in 1922, the Widmer family still owns and operates their cheese cellars. Currently, Master Cheesemaker Joe Widmer is at the helm, producing quality cheeses. Joe Widmer is the only person in the country to still traditionally produce his aged Brick cheese, making it a must-try. Made in small batches and hand-turned three times daily, their Brick, Cheddar, and Colby cheeses are award-winning favorites.

Flavorful & Award-Winning Cheeses from Widmer’s:

Natural Colby — The 24/7 Snacker

Widmer's Natural Colby

First produced in 1885, this colby is a distant flavor profile relative of cheddar, but with a softer, moist and more open texture. Great for sandwiches, cubed for snacks, or melted in casseroles.

10 & 4-Year Aged Cheddars — An Oldie But Goodie

Widmer's 10 & 4 Year Cheddars

Rich, nutty, and sharp, this cheese is a great, bold and robust cheddar. The 4-Year is a Blue Ribbon winner at the American Cheese Society awards. A unique, extra aged cheese with sharp and creamy notes. It’s hard to find and hard to forget! Excellent to slice for soups, sandwiches, casseroles, and snacking.

Brick Cheese — Award-Winning American Original

Brick Cheese

Brick cheese is a mild, young cheese with buttery flavors. Perfect to slice on sandwiches and use on casseroles. Widmer’s Cheese still uses the bricks that Joe’s Grandfather John Widmer used in 1912 to press their cheeses. Ten pounds of milk goes into every pound of brick cheese! *American Cheese Society 2014 1st Place Winner – American Originals Cow’s Milk Brick Cheese*

 

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