Wisconsin boasts more than 600 varieties, types, and styles of high-quality cheeses. Since the early 19th century, when European immigrants migrated west and found quality farming land, cheesemaking has been an integral part of Wisconsin heritage. Today the state has approximately 12,000 dairy farms, with over 1.26 million cows producing an average of 20,630 pounds of milk each per year.

Wisconsin was the first state to require grading of its cheeses and the licensing of its cheesemakers. These cheesemakers must complete rigorous studies in dairy science and cheesemaking before they can be licensed. Additionally, further certification is attainable with the Wisconsin Master Cheesemaker program - an honor that indicates the highest level of skill and craftsmanship available.

This month, try various high-quality Wisconsin cheeses when you visit the co-op. Each week in June a different Wisconsin cheese will be on sale through our weekly specials flier. Check out what is on special this week.