MONROE — A big reason Klondike Cheese Co. has found success and earned so much respect for its quality products over the years is the refusal of its owners to play it safe.
The architects of Klondike's rich history are the Buholzer family, four generations strong that have turned a tiny Swiss-cheesemaking company into a world-class operation making award-winning feta, Muenster, brick and havarti cheeses.
And, starting later this month, it will add Greek-style yogurt to its production line. It's a product dairy experts believe could turn out to be a major game changer for the dairy industry in Wisconsin.
"There's a lot of similar chemistry and a lot of similar artistry to cheesemaking that goes into this product. It could be the future for the state," said John Umhoefer, the executive director of the Wisconsin Cheese Makers Association. "There are a lot of people who are watching this very closely."
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