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@wistatejournal Just her second day on the job at Chalet Cheese Haus and Sherri is coaxed into trying Limburger cheese, one of the most pungent cheeses made in America. #cheese #limburger #wisconsin #buylocal #cheesedaysinmonroe ♬ Mission Impossible Theme (Movie Trailer Mix) - Dominik Hauser
Chalet Cheese Cooperative north of Monroe is the only plant in the U.S. that makes Limburger cheese. The co-op, established in 1885, annually makes about 100,000 pounds of the cheese, known for its pungent smell but creamy texture.
Michael Hlubek, general manager at Chalet Cheese Cooperative, gives a tour of the Chalet Cheese Haus in downtown New Glarus. The shop, which opened in August, sells primarily cheese from the co-op, including Limburger, and a wide range of other Wisconsin based products such as wine, honey, maple syrup, crackers, pretzels and candles.
Sherri Foesch, manager at the Chalet Cheese Haus in downtown New Glarus, takes inventory of the store's products. Foesch started working at the shop last week and on her second day had her first taste of Limburger cheese.
The Chalet Cheese Haus in downtown New Glarus opened in August.
In an effort to grow its market share in the craft cheese market, Chalet Cheese Co-op near Monroe has expanded into more cheeses, such as different flavors of Havarti, on display at the Chalet Cheese Haus in downtown New Glarus.
Chalet Cheese Cooperative north of Monroe is known as the only producer of Limburger cheese in the country, but it also makes two other similar products. Le' Bec, left, has a similar texture but is milder and doesn't have as strong of an odor as Limburger, center. Liederkranz, right, has a yellower color, a stronger smell than the Le' Bec but is still not as pungent as the Limburger and is the mildest-tasting cheese of the three.
Sherri Foesch, manager at the Chalet Cheese Haus, makes grilled cheese sandwiches at the shop in downtown New Glarus.
Pannaro and Gouda are among the new offerings from Chalet Cheese Co-op. Pannaro is a mix of Gouda and Parmesan, melts well and is ideal for pasta.
Photos: World Championship Cheese Contest at Monona Terrace
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Larry Bell, with LBell Consulting from Green Bay, judges mozzarella during the World Championship Cheese Contest at Monona Terrace in Madison, Wis., Tuesday, March 1, 2022. AMBER ARNOLD, STATE JOURNAL
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Greg Kinate, with Winona Foods from Little Suamico, left, and Luis Jiménez-Maroto, with Center for Dairy Research from Mexico, judge cheese curds during the World Championship Cheese Contest at Monona Terrace in Madison, Wis., Tuesday, March 1, 2022. AMBER ARNOLD, STATE JOURNAL
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(From left) Franco Sessa, with Whitestone Cheese from Auckland, New Zealand, and Terry Lensmire, with Lensmire Dairy Consulting from Manitowoc, judge string cheese during the World Championship Cheese Contest at Monona Terrace in Madison, Wis., Tuesday, March 1, 2022. AMBER ARNOLD, STATE JOURNAL
World Championship Cheese Contest
A sample of rindless Swiss is taken for judging during the World Championship Cheese Contest at Monona Terrace.
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Thierry Martin, of Canada, and Alieen Kacvinsky, of Madison, at right, judge swiss cheese during the World Championship Cheese Contest at Monona Terrace in Madison, Wis., Tuesday, March 1, 2022. AMBER ARNOLD, STATE JOURNAL
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John Jaeggi, of Brooklyn, Wisconsin, left, and Roland Sahli, of Switzerland, judge rindless swiss during the World Championship Cheese Contest at Monona Terrace in Madison, Wis., Tuesday, March 1, 2022. AMBER ARNOLD, STATE JOURNAL
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Judging is underway during the World Championship Cheese Contest at Monona Terrace in Madison, Wis., Tuesday, March 1, 2022. AMBER ARNOLD, STATE JOURNAL
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Judging is underway during the World Championship Cheese Contest at Monona Terrace in Madison, Wis., Tuesday, March 1, 2022. AMBER ARNOLD, STATE JOURNAL
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David Wentz, with Sargento Food Inc. from Plymouth, left, and Don Tribby, with International Flavors and Fragrances from Springfield, Missouri, judge medium cheddar during the World Championship Cheese Contest at Monona Terrace in Madison, Wis., Tuesday, March 1, 2022. AMBER ARNOLD, STATE JOURNAL
Barry Adams covers regional news for the Wisconsin State Journal. Send him ideas for On Wisconsin at 608-252-6148 or by email at badams@madison.com.
