Joe Widmer, Master Cheesemaker, Widmer's Cheese Cellars

"For Widmer, growing up in a cheesemaking family instilled in him great pride in producing top-quality cheese and a reverence for doing things "the old-fashioned way."

JOE WIDMER WITH BORDER.jpg

Step back in time in the tiny town of Theresa, Wisconsin, to take a close look at the making of some of Wisconsin's best and most classic cheese varieties. The make room consists of traditional open vats being carefully tended, curds being stirred or hand-scooped into forms, or the famous Widmer bricks being gently placed atop the forms to press the whey out of the signature Brick cheese.

The plant itself, purchased by the Swiss immigrant John O. Widmer in 1922, has been home-literally-to three generations of Widmer cheesemakers. It's a classic Wisconsin cheese plant, where Joe Widmer, grew up in the rooms above the plant and who raised his children here, as well. For Widmer, growing up in a cheesemaking family instilled in him great pride in producing top-quality cheese and a reverence for doing things "the old-fashioned way." From the time Joe was was 6 years old, he remembers helping out in the plant.  Pride is in every batch of Widmer's Cheese and that tradition--not taking any short cuts--is the way to go.MICHAEL WITH JOE WIDMER WITH BORDER.jpg

Joe Widmer left the family business after high school to pursue rock-and-roll dreams, but eventually came back to cheesemaking.  Today, Master Cheesemaker, Joe Widmer, produces cheese that is widely hailed for its authenticity, handcrafted quality and consistency. The company makes a wide range of cheeses, but is best known for its traditional stirred-curd Wisconsin Colby, award-winning aged Cheddar and, of course, classic Wisconsin Aged Brick.

The Schoolhouse carries Joe's brick and cheddars.  Brick, particularly the surface-ripened, foil-wrapped version, has always been the calling card for the business.  It's a Wisconsin Original and is one of the finest cheeses that Widmer's makes with a washed-rind that is aged longer and develops a delicious robust flavor.

Blog Post

Jeanne Carpenter with the Cheese Underground has a great blog post on Joe and his famous brick and colby originals.  Only in Wisconsin...Thanks Joe! Cheese Underground

Video

Meet Joe Widmer at the Savory Spoon Cooking School "Meet the Cheesemaker" night

A tour of the Widmer Factory