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UW experts help Monroe cheese makers dive into Greek yogurt

sayCheeseMonroe, Wis. has gone Mediterranean. A while back the Klondike Cheese Company—operated for five decades by the Buholzer family—shifted from Swiss, Cheddar and other common Wisconsin products to feta. More recently, they got into Greek yogurt. “People take big risks going into new product areas,” notes John Lucey, director of the CALS-based Wisconsin Center for Dairy Research. And that’s where CDR comes in, as described in Say Cheese, a new UW-produced Forward Motion video that aired on the Big Ten Network last week after the UW women’s basketball game. The video explains how CDR provided the technical assistance to help the Buholzers develop both products. Klondike is now the nation’s no. 2 producer of feta, and the yogurt production is getting big as well—they can produce up to 18 million lbs. per year. The plant employs 150 people.

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