David's Father, Ken, started the tradition back in the 1930's in Price County.  Bonnie Bletsoe and the late David Bletsoe started the current location in December 1983.  David and Bonnie were both licensed cheese makers at Bletsoe Cheese, Inc of Marathon, Wisconsin. Today Bonnie and their son Mark are owners and licensed cheese-makers.  Mark is following in the footsteps of his father and grandfather.  

This cheese factory was one of five cheese factories in Hamburg in the 1900's. 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 it's well worth it in every delicious bite.

Bletsoe’s cheese markets its product in gas stations, grocery stores, restaurants, bars, specialty shops 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 order especially for them.

Bletsoe’s cheese produces and packages up to 27 types of cheese.  Some of the varieties are cheese curds, 22 lb. cheddar daises, 40 pound cheddar, pepper jack 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.