In Wisconsin, cheese making runs deep—and at Widmer’s Cheese Cellars, it’s a family tradition carried forward by third-generation cheesemaker Joe Widmer. Raised above the cheese plant with his six siblings, Widmer grew up in the craft and continues to guide the business with a balance of tradition and thoughtful change.

Widmer’s is best known for Brick cheese and traditional stirred-curd Colby, both Wisconsin originals, along with a celebrated four-year cheddar that has become a signature. While tastes have shifted toward cheddar and Colby, Widmer remains dedicated to authentic Brick, producing it using the same open vats, wooden curing racks, and even the original bricks his grandfather used.

In the curing rooms, Brick cheeses are hand-washed daily until they reach their full, pungent character. “Real Brick should have a heady aroma, and the flavor intensifies greatly as it ages,” Widmer says. Across all their cheeses, no shortcuts are taken—everything is done by hand, preserving the methods that define Widmer’s.

Today, Widmer’s cheeses are enjoyed across the country, with a product line that includes flavored variations and convenient formats. Even as the business has grown and evolved, the heart of it remains the same: making great cheese, the way the family always has.