image001Bletsoe’s Cheese is a third generation cheese maker family. David and Bonnie Bletsoe are both owners and licensed cheese makers of Bletsoe Cheese, Inc of Marathon, Wisconsin. David’s father, Ken, started the tradition back in the 1930s in Price County. Today David and Bonnie’s son, Mark is following in the footsteps of his father and grandfather. David and Bonnie started their business in 1983. David thought that it would be a good opportunity, because he had been a cheese maker since high school.

This cheese factory was one of five cheese factories in Hamburg in the 1900s. Today it’s the only fully operational cheese factory. The process the Bletsoe’s use to make cheese is “hands-on,” versus an automated system. Using the old method of making cheese may take longer, but every delicious bite proves it was well worth it.

Bletsoe’s cheese markets its product in gas stations, grocery stores, restaurants, bars and hotels. All the orders are taken by phone, by Bonnie. Bletsoe’s Cheese is a family operated business from selling to processing, and everything in between. Bonnie, Mark and 7 other workers make and package customers’ orders especially for them.

Bletsoe’s cheese produces and packages up to 23 types of cheese. Some of the varieties are cheese curds, 22 lb. cheddar daises, and 40 pound Cheddar, Pepper and Colby. Our factory can make up to 7,000 pounds of cheese daily; on average we make about 4,000 pounds of cheese daily.

Our cheese store is open Monday through Friday 8:00 a.m. to 5:00 p.m. Saturday 9:00 a.m. to 12:00 p.m. Closed on Saturday in January and February.

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