The eight men around the cheese vat were the dairy farmers of Chalet Cheese in 1948. They are observing the first vat of cheese in their new factory. They are: Sam Teuscher, Herman Schupbach, Herman Krauss, Adolph Brunner, Fred Grimm, Alvin Kubly, Emil Sutter, and John Wyss. Not pictured was Murl Sweet.
The factory picture was taken shortly after construction in 1948. Milk was delivered in 90-lb milk cans right off the dairy farms. The facility was originally referred to as “The Wyss”.
The picture shows the first milk can being poured at the new facility in 1948. Pictured pouring the milk are John Wyss, company secretary and Alvin Kubly, company president while Kraft Cheese executives George Pulkrabek and Norman Kraft observe.
The eight men around the cheese vat were the dairy farmer owners of Chalet Cheese in 1948. They are observing the first vat of cheese in their new factory. They are: Sam Teuscher, Herman Schupbach, Herman Krauss, Adolph Brunner, Fred Grimm, Alvin Kubly, Emil Sutter, and John Wyss. Not pictured was Murl Sweet.
The factory picture was taken shortly after construction in 1948. Milk was delivered in 90-lb milk cans right off the dairy farm. The facility was originally referred to as “The Wyss”.
The picture shows the first milk can being poured at the new facility in 1948. Pictured pouring the milk are John Wyss, company secretary and Alvin Kubly, company president while Kraft Cheese executives George Pulkrabek and Norman Kraft observe.
Chalet Cheese – Who We Are
Founded in 1885 by five dairy farmers, Chalet Cheese Cooperative continues to flourish as one of the United States oldest cheese cooperatives. Our cheese making facility is owned by our dairy farm members (patrons) who are the suppliers of the milk to the facility. All our patrons are located in Green County, Wisconsin, close to the factory and are providing fresh milk daily to the cheese factory. Chalet Cheese is known for producing unique flavored cheeses through an artisanal approach, accomplished cheesemaking knowledge, and a Swiss cheesemaking heritage. We specialize in producing Baby Swiss, Limburger, Wisconsin Brick, Swiss, and smoked versions of these cheeses. We are proud to say that we are the only producer of Limburger in the United States. Our Alpenaro, a gouda-parmesan blend is an example of our innovation and we are continuing to develop new cheese varieties for consumers to try. The quality of our cheese is well recognized, winning over one hundred awards in competitions at Regional, State, National, and International contests. Please join us in enjoying our cheese.
Meet our Cheesemakers
Our Cheese
