Celebrate. Eat. Repeat.

We're celebrating American Cheese Month with rind-blowing facts and tasty recipes that honor the 180-year anniversary of Wisconsin cheesemaking. Our innovative, award-winning cheeses start with quality milk and are crafted with care. Learn more about the Wonders of Wisconsin by following us on Facebook and Instagram. You may discover new favorites along the way!

Find Your Go-To Cheeses

Looking to sample the best cheeses around? Wisconsin is the only state that requires a license to make them and offers the Wisconsin Master Cheesemaker® Program—it's like a Ph.D. in cheese! From blueberry cobbler cheddar to squeaky cheese curds, the cheeses in these recipes are crafted by master cheesemakers.

Cheddar-Blueberry Buckle

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Air-Fryer Cheese Curds

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Open-Faced Salmon

BLT Sandwiches

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Roasted Grapes and

Broccoli with Feta

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The Big Cheese

Wisconsin produces over 600 varieties, types and styles of cheese. While locals love the good stuff, 90% of our cheeses are sold outside our borders by retailers nationwide. It’s also easy to order your favorites and have them delivered to your doorstep. Pretty cool, right?

Order Wisconsin Cheese Online

Don't Rind if I Do

Go ahead, eat the whole thing—rind and all if the texture and taste suits your palate. Crafted by rubbing or soaking the outside of cheese with a brine or big-flavor ingredients like wine or beer, washed rind cheeses taste as good as they look. Wisconsin makes 50% of the specialty cheeses in the U.S., so there are plenty of new cheeses to try in recipes like these!