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All Year Round
  Mon. - Fri. 8:30am - 5:30pm
  Sat. & Sun. 9am - 5pm


126 State Road 128
Wilson, WI 54027
(Get Directions)

1-715-772-4218 EXT. 4

Did you know that the original Cady Cheese factory burned down in a disastrous fire in 1991? Get to know more about our history and our new state-of-the-art facility.

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Cady Cheese – How it's Made

Cady Cheese makes and sells over 50,000 lbs of cheese per production day. Stop by the factory to see for yourself how it is made through our viewing window. Enjoy free samples of our many flavors. That's 100% natural cheese, as fresh as it gets!

From Start to Finish - How We Make Our Cheese

High quality Cady Cheese begins with Wisconsin produced milk, delivered daily. When the milk arrives, it is immediately tested for quality, acidity and antibiotics.

Quality is our number one concern here at Cady Cheese. Our factory is a U.S.D.A. inspected food processing plant. We use lab testing back to back with computerized monitoring and process controls to ensure the quality and purity of our products.

Pasteurized milk is pumped into the vats to start the cheese making process. The milk is "ripened" using starter cultures of lactic acid producing bacteria and then coagulated using an enzyme called rennet. The coagulated milk is then cut into curds and then cooked. Times and temperatures are controlled under the watchful supervision of licensed cheese makers and computers.

The curd and whey slurry is pumped from the vats to the finishing tables where it is stirred and the whey is drained off. The curd is then salted. From the tables, curds are augered into special tubes and pressed to create longhorn cheese.

Pressed longhorns are cut into proper lengths and inserted into shrink bags. Then, they are vacuum sealed with sanitary automated equipment. Cheese is aged in the cooler usually until it is sold to a distributor.

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