It began by finding the right caves.
While serving in France during World War I, a young American soldier developed a love of French cheeses and a desire to become a cheese maker. Upon returning home to Wisconsin, he spent time learning the trade, then set out to find a place to set up his own business, and stumbled upon a cave entrance in Faribault, Minnesota.
The caves provided precisely the right temperature and environment to produce the perfect authentic, cave-aged cheeses.
In 1935, the caves were renovated, turning them into a cheese-making facility becoming the first ever Blue cheese maker in America!
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