Since 1914, the Henning family has made cheese in Wisconsin. Cheddar is their specialty, and today they’re the only remaining maker of mammoth cheddar in the country.
Following in the footsteps of his father and grandfather, Kerry Henning became a master cheesemaker. His certifications include cheddar, Colby and Monterey jack, but his current favorite might just be his hatch pepper cheddar. Continuing the family tradition forward, he now works with his son and a nephew making cheese in Kiel.
The family-run business, which today has 35 employees, includes a cheese store and museum along with the production facility. Henning’s Wisconsin Cheese is open from 7 a.m. to 4 p.m. Monday through Friday, 8 a.m. to noon Saturdays, at the store and for self-guided tours of the cheese museum.
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