The eight men around the cheese vat were the original owners of the Wyss Cheese Co. They are observing the first vat of cheese in the 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. The facility was originally known as “The Wyss”. Originally Chalet Cheese was the Wyss Cheese Company. The name was changed in 1951 to Chalet Cheese Cooperative.
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 original owners of the Wyss Cheese Co. They are observing the first vat of cheese in the 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. The facility was originally known as “The Wyss”. Originally Chalet Cheese was the Wyss Cheese Company. The name was changed in 1951 to Chalet Cheese Cooperative.
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 eleven dairy farm members (patrons) who are the sole 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, master 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 foil brick with a surfaced ripened smear 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 unique cheeses.
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