If you're born and raised in Wisconsin, you already know the drill. We wear giant cheese on our heads at Packers games, we debate the squeakiness of our curds with the passion of wine sommeliers, and we have strong opinions about which county makes the best Swiss.
Cheese is more than just food here. Cheese is an integral part of our identity, heritage, and pride. While the entire state claims the title of America's Dairyland, there's one corner of Wisconsin where cheese isn't just made—it's celebrated, perfected, and elevated to an art form. And the best part? If you live in Rock County, this cheese paradise is practically in your backyard. There’s the Oregon Trail, The Bourbon Trail, and the Green County, Wisconsin Cheese Trail.
Welcome to Green County, folks. Just a short drive south from Janesville or Beloit, you'll find yourself in what many call the true "Cheese Capital of the USA." Monroe and the surrounding area are home to more artisan cheese makers, master cheesemakers, and cheese traditions than anywhere else in Wisconsin. A cheeseheads dream day trip.
The weather is changing, the boat is stored for the winter, and there's still time before deer season to enjoy a Wisconsin road trip. Get ready for a perfect-day trip adventure that'll have you back home by sundown, with a cooler full of cheese and a heart full of Wisconsin pride. Grab your stretchy pants, because there will be free tastings, and let's explore why Green County should be your next day-trip destination.
So, what makes Green County so special? While plenty of places in Wisconsin make cheese, Green County has been doing it the old-world way since the mid-1800s. Swiss and German immigrants brought their traditions here. Unlike many places that modernized and industrialized, Green County kept the craft alive. Today, you'll find fourth and fifth-generation cheesemakers still using copper kettles, still aging wheels in caves, and still producing cheeses you cannot find anywhere else in the United States.
And it's close. We're talking thirty to forty-five minutes from most Rock County locations. Go ahead and sleep in, have a leisurely breakfast, and taste world championship cheese before lunch. No hotel needed, no extensive planning required—hop in the car and go.
Edelweiss Creamery is arguably the most impressive operation in the entire state. Edelweiss Creamery in Monticello is where Master Cheesemaker Bruce Workman creates magic. Under Bruce’s leadership, Edelweiss is where tradition meets excellence. And when I say Master Cheesemaker, I'm not being casual about it. Bruce holds eleven Master Cheesemaker certifications—the most of any cheesemaker in Wisconsin. To put that in perspective, becoming a Master Cheesemaker requires years of experience, rigorous testing, and a level of dedication that most of us can't even imagine.
The creamery was established in 1873 and is still operating at the exact location. The plant was seriously deteriorated when Bruce Workman bought it in 2003, after it had been closed for sixteen years. Bruce didn't just renovate it; he transformed it, importing equipment from Switzerland to make authentic European-style cheeses the traditional way. The result? Twenty-one varieties of cheese, including a conventional 180-pound Emmentaler made in a copper-lined kettle. They're the only cheese factory in the United States doing it this way.
Their Emmentaler and Cellar-Aged Grass-Based Gouda have both won first place at the American Cheese Society competition. This is the real deal, folks.
When you taste cheese from Edelweiss, you're stepping back in time with generations of knowledge guiding every cheese-making. Now you're tasting what cheese is supposed to taste like when it's made without shortcuts or compromise.
Chalet Cheese Cooperative: Home of America's Last Limburger
Now, I know what you're thinking. Limburger? That stinky cheese from cartoons? Yes, that Limburger. But before you wrinkle your nose, hear me out. Chalet Cheese Cooperative near Monroe has been making Limburger since 1885, and they're the only place in the entire United States that still produces this traditional cheese. When Chalet stops making Limburger, that's it, the tradition ends in America.
Master Cheesemaker Myron Olson uses milk exclusively from the cooperative's twenty-one-member farms in Green County. These are local, family-owned dairy farms with herds that are 70% Holstein and 30% Brown Swiss. Myron believes the limestone-filtered water of south-central Wisconsin creates the perfect conditions for making exceptional cheese, and honestly, the awards his cheeses have won back him up.
Is Limburger an acquired taste? Sure. But it's also a piece of history. When you visit Chalet, you're supporting a tradition that traces back directly to the German immigrants who settled this area over a century ago. Plus, the locals will tell you that a Limburger sandwich on rye bread with onions at Baumgartner's Cheese Store and Tavern in Monroe is a rite of passage. When in cheese country, right?
Roth Käse at Alp and Dell: Swiss Precision Meets Wisconsin Dairy
If you want to see cheesemaking in action, Roth Käse's facility in Monroe is where you need to be. Their Alp and Dell cheese store isn't just a place to buy cheese—it's a whole experience. The chalet-style plant features viewing windows where you can observe cheesemakers at work, Monday through Friday, and occasionally on Saturdays. There's a viewing hall with explanatory plaques, historical photos, and old-time equipment that helps you understand just how labor-intensive traditional cheesemaking really was.
Roth Käse claims to be the only maker of traditional Gruyère outside of Switzerland, and they take that responsibility seriously. Roth Käse's Alp and Dell cheeses have won awards at international competitions, going head-to-head with European producers and holding their own. The shop carries an impressive selection of their cheeses, and the staff knows their stuff. They can tell you which cheese pairs with which wine, how to build the perfect cheeseboard, and which varieties age well if you're thinking about buying extra. The best part? You can taste before you buy. And trust me, you'll want to buy.
Klondike Cheese Company is Four Generations of Family Excellence.
Sometimes the best cheese makers are the ones who've been doing it so long, they've perfected every detail. Klondike Cheese Company has been crafting cheese on its original site in Monroe since the late 1800s, and today the Buholzer family continues that tradition into its fourth generation. They currently have five Wisconsin Master Cheesemakers on staff. Five Masters! Talk about a culture of excellence.
Klondike is nationally recognized for its Feta cheese, which wins awards consistently, year after year. Made with local cow's milk and state-of-the-art equipment, their Feta is authentic, consistent, and delicious. At the same time, they're known for their award-winning Feta. Klondike makes a wide range of cheeses, which range from brick cheese to specialty varieties. More recently, they've ventured into Greek yogurt.
What I love about Klondike is its commitment to combining expertise with creativity. They honor traditional methods while also innovating to meet more modern tastes. It's not about being stuck in the past; it's about bringing the best of the past into the present.
Maple Leaf Cheesemakers have spent a Century creating perfect Cheddar’s
Located in the beautiful rolling hills of Green County, Maple Leaf Cheesemakers has been hand-crafting artisanal Wisconsin cheese for over a hundred years. Their Master Cheesemakers have won serious accolades, including a Gold Medal at the World Championship for their English Hollow Cheddar. When your cheddar wins a world championship, you've earned bragging rights.
But they're not resting on their laurels. Their best-selling Cranberry White Cheddar shows they're willing to experiment and create new favorites while maintaining the quality standards that got them here. Traditional cheddars, flavored cheddars, aged cheddars—if you love cheddar cheese, Maple Leaf is your happy place.
The Maple Leaf Cheese Store in Juda (just west of Monroe) carries over 150 different varieties of cheese, cut and packed fresh every week. They source from eight different factories in Green County, so it's almost like a greatest-hits collection of the region's best cheeses. And here's a pro tip: stop by on Thursdays for fresh squeaky cheese curds. Nothing beats same-day Wisconsin cheese curds.
Decatur Dairy and More
Southern Wisconsin’s Green County Cheese Trail doesn't stop here. Decatur Dairy, under the direction of Master Cheesemaker Steve Stettler, produces thirty-one varieties of cheese, including award-winning Muenster, Havarti, Brick, and their signature Stettler Swiss. This is a third-generation cheesemaking family that's earned state, national, and international awards.
And there are more producers throughout the county, each with their own specialties, stories, and devoted followers. Part of the fun of exploring Green County is discovering these smaller operations and finding your new favorite cheese that you've never heard of before.
The perfect place to end your cheese trail adventure is at the National Historic Cheesemaking Center in Monroe. This museum tells the cheesemaking story but more importantly you'll learn how Wisconsin became Wisconsin. Housed in a renovated railroad depot, the center chronicles over 180 years of cheesemaking history in the region. But the real gem is the Imobersteg Farmstead Cheese Factory, a historic one-kettle farmstead operation that's been moved to the museum site. This building dates back to at least 1902 and was used by Swiss immigrant farmers to produce Swiss, Brick, and Limburger cheeses. On the second Saturday in June each year, they make a wheel of Swiss cheese using traditional methods, and the public can watch and participate.
The museum helps you understand why cheesemaking mattered so much to the immigrants who settled here, how the industry evolved, and why Green County has maintained these traditions when so many other places industrialized. Tours are led by veteran cheesemakers and knowledgeable docents who can answer your questions and share stories that don't make it into the displays.
Plus, it's housed in the Green County Welcome Center, so you can pick up maps, get recommendations, and plan the rest of your cheese adventure.
Planning Your Day Trip
Here's how to make the most of your Green County cheese excursion from Rock County. Start early enough to arrive in Monroe by mid-morning. Hit the National Historic Cheesemaking Center first to get oriented and educated. Then make your way to two or three cheese factories—more than that and you'll experience palate fatigue (yes, that's a real thing when you're tasting a lot of cheese). Bring a cooler with ice packs. You're going to buy cheese — probably more than you planned — and you want it to stay fresh on the drive home. Most places will have insulated bags, but a cooler is better for multiple stops.
Stop for lunch at Baumgartner's Cheese Store and Tavern on Monroe's historic Courthouse Square. They've been serving cheese sandwiches since 1931, and it's a local institution. Order the Limburger sandwich if you're brave or stick with a Swiss and ham if you're playing it safe. Either way, you're eating in a place that's been part of Green County's cheese culture for almost a century.
If you time it right and visit in September of an even-numbered year, you might catch Cheese Days—a massive festival that Monroe has been hosting since 1914. They only do it every other year because it's such a big production, but if you can do it, it's an experience you won't forget. Thousands of people show up for Swiss wrestling, cheese curds, beer, and a celebration of everything dairy.
Sounds cheesy, right? Why does This Matter for Rock County Residents? Look, we're fortunate in Rock County. We've got good communities, beautiful countryside, and we're close to everything we need. But sometimes you need to get out and explore what's just beyond your usual routes. Green County represents something special—a place where traditions are maintained not out of stubbornness, but out of genuine pride and understanding that some things shouldn't be rushed or industrialized.
Enjoy tasting some of the best cheeses in the country/world, right here in one Wisconsin County, close to home. When you buy cheese from these artisan producers, you're supporting a historic art and tradition. You're also voting with your dollars for quality, for craft, and for keeping these skills alive for the next generation.
The next time you see someone in a green and gold jersey with a foam wedge of cheese on their head, remember that Wisconsin's identity as America's Dairyland is much more than tourism marketing. It's real, it's earned, and it's maintained by families who've been doing this work for generations.
And it's a fun day out. Whether you're taking your family, going with friends, or planning a romantic day trip with your partner, there's something wonderful Wisconsin about spending a day eating cheese, learning about where it comes from, and bringing home a cooler full of varieties you can't get at your local grocery store.
A Word from your Local Experts
As members of the Jeff Zuelke Team who've called Rock County home for years, we've made this trip more times than we can count. Whether we're hosting out-of-town guests who want the "real Wisconsin experience" or just craving some authentic cheese ourselves, Green County never disappoints.
The drive down Highway 11 through the rolling hills is beautiful any time of year, and there's something deeply satisfying about supporting these local, family-owned businesses that have been part of Wisconsin's fabric for generations.
We love Rock County for all the reasons you do—it's home. But we also love that we're so close to experiences like this. It's one of the reasons we're so passionate about helping people discover what makes this region special. Great communities aren't just about the town you live in; they're about what's accessible from that home base. And from Rock County, you've got access to some of the best cheese in the world.
So, what are you waiting for? Make the trip! Gas up the car, grab that cooler from the garage, and plan a Green County cheese adventure. Go on a random Tuesday when the factories are making cheese, and you can see the process in action. Go on a Saturday when you can hit the farmers' markets and cheese stores at a leisurely pace. Go in the fall when the leaves are turning and the countryside looks like a postcard.
Just go. Your taste buds will thank you, your cheese drawer will be legendary, and you'll have gained a whole new appreciation for what makes Wisconsin special. Plus, you'll have answered that age-old question: where can I find really, really good cheese?
The answer is about thirty minutes south of your house.
Ready to explore more of what makes Rock County so great? The Jeff Zuelke Team lives here, works here, and knows this area inside and out. Whether you're looking to buy, sell, or want to know the best local spots (like our favorite cheese shops), we're here to help.
Contact the Jeff Zuelke Team:
Phone: (608) 295 - 9866
Email: jeff@zteam1.com
Your Rock County Real Estate Experts, lifelong Cheeseheads and fellow cheese enthusiasts.