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CDR helps Wisconsin cheese company “go Mediterranean”

“Say Cheese,” which aired on the Big Ten Network in early January, tells the story of how the Klondike Cheese Company of Monroe, Wisconsin “went Mediterranean” with the help of the UW’s Wisconsin Center for Dairy Research.

Operated for five decades by the Buholzer family, the company has shifted from making Swiss, Cheddar and other common Wisconsin products to making feta and—most recently—Greek yogurt. Klondike is now the nation’s no. 2 producer of feta, and the yogurt production is getting big as well—they can produce up to 18 million lbs. per year. The plant employs 150 people.