cheese factory tour wisconsin dells

Factory Tours

Celebrating american imagination and industry.

The Emmi Roth chalet-style plant in Monroe, Wisconsin manufactures specialty cheeses Monday through Friday and on occasional Saturdays. The viewing hall allows you to observe the cheese making process, and is open to the public. It is recommended that larger groups call ahead to the Alp and Dell retail store (connected to the Emmi Roth plant) to reserve a date and time: 608-328-3355. The Wisconsin cheesemakers get an early start to their day, so the best times to catch some action in the viewing hall are from 9:00 am to 1:00 pm.

The Alp & Dell Store and the Emmi Roth Viewing Hall Hours:

• Monday – Saturday 9:00 am – 5:00 pm
• Sunday 10:00 am – 4:00 pm

We offer a short guided tour Monday – Friday at 10:00 am 

Cheese Tour in Monroe, Wisconsin

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Cheese lovers unite seven wisconsin cheese tours, discover wisconsin, february 25, 2015, food & drink | things to do.

Anytime us sconnies travel outside the state and mention we hail from America’s Dairyland, we’re inevitably met with a response about the state’s notoriety for its cheese production. The conversation usually goes a little something like: Other person: “So, where ya from? Canada?” Me: “No. Wisconsin.” Other person: “Ooohhhh! You’re a CHEESE HEAD!” Well heck, with more than 60 artisan cheesemakers throughout the state whipping up over 600 varieties of Wisconsin cheese, our reputation is well-deserved . So what better way to explore Wisconsin than via a cheese tour? Here are seven of the best places to get your fix:

• Carr Valley Cheese Co. La Valle, Wis. The most decorated cheese company in the U.S., there truly is nothing like Carr Valley’s cheeses. The folks from this popular cheese company recommend heading to their La Valle location early in the morning for the best behind-the-scenes tour of how they craft their award-winning cheeses.
• Cedar Grove Cheese Plain, Wis. Check out old-fashioned, small scale production at Cedar Grove Cheese in the tiny town of Plain, Wis. There, they’ve been concentrating on crafting artisan and specialty cheese in an environmentally responsible way since 1978. Call ahead to schedule a tour.
• Hook’s Cheese Mineral Point, Wis. Tony and Julie Hook have been making artisan cheddars, blue cheeses, world champion colby and many other varieties for over 35 years. The Hooks currently produce more than 30 varieties of Wisconsin cheese. Open only on Fridays.
• Holland’s Family Cheese Thorp, Wis. Book a tour of this farmstead to learn how the family has created its authentic Dutch style, award-winning raw milk Gouda cheese. Take a daily guided tour at 9 a.m. or 1 p.m. or a self-guided tour any time between 7 a.m. and 7 p.m.
• Kelley Country Creamery Fond du Lac, Wis. Voted “Best Ice Cream Shop in Wisconsin” in 2010 by USA Today, this Fond du Lac gem is the perfect place to stop for some Premium Non-Homogenized Farmstead Ice Cream. Forewarning to the indecisive though: The Kelley Farm crafts over 200 flavors!
• Sassy Cow Creamery Columbus, Wis. Californian cows may be happy but Wisconsin cows are downright sassy. We love Sassy Cow Creamery not only for their feisty name but also for their delectable fare. Discover the magic of Sassy Cow by embarking on a free creamery tour, which are offered the first Friday of each month from 4-6 p.m. After you’ve toured Sassy Cow, head 45 minutes southeast to Jefferson to sample some wonderful Wisconsin wines at Vetro Winery .
• Widmer’s Cheese Cellars Theresa, Wis. This third generation cheese factory produces cheddar, brick and Colby cheese but they are perhaps most famous for their award-winning aged cheddar. Widmer’s Cheese Cellars’ factory store and viewing area are open daily Monday through Friday from 6:30 a.m. to 5 p.m.

Quick tip: Ditch the open-toed shoes and jewelry when embarking on a cheese tour. There are plenty more destinations worth checking out all across Wisconsin. Which is your favorite? Comment below!

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Carr Valley Cheese Factory - All You Need to Know BEFORE You Go (2024)

Invading Dairyland: The Perfect 3-Day Wisconsin Cheese-a-Palooza Tour

Wisconsin loves dairy so much that there, wearing foam cheddar wedge-shaped hats is considered "normal behavior." But Wisconsinites have a good reason to boast: Theirs is the number-one cheese-producing state in the world’s number-one cheese-producing country. That said, while thousands of tourists vacation in America's wine country every year, far fewer consider touring America's dairy country. Most people living outside of the Badger State likely wouldn’t know where to start—until now. Use this three-day itinerary as an introduction to some of Wisconsin’s best cheese for an authentic dive into its distinctly dairy-centric culture. (Tip: Bring a cooler to store your souvenirs.)

Begin with a scenic drive in the region northwest of Madison, through gentle hills and pleasant farmland (pictured). In the summer, the land gives off color like a Grant Wood painting. About 25 miles west of the water slides and roller coasters of the Wisconsin Dells sits the unassuming storefront for Carr Valley Cheese Factory ( S3797 County G in La Valle; look for the cow-shaped bench out front ). While you’ve likely never attended the “World Cheese Awards” or the “World Championship Cheese Contest,” these are the kinds of competitions that Carr Valley dominates. To sample some of the varieties the family-run company has been honored for, ask for the parmesan-esque Canaria, the chocolatey Cocoa Cardona, and dabble in all sorts of cheddar. The crusty baked cheese bread is also worth the drive–it’s based on juustoleipa , a Finnish baked treat that complements your morning coffee.

Believe it or not, “Swiss Cheese capital" Monroe isn’t the state’s most noted Swiss-themed tourist destination. That honor goes to New Glarus, home of the New Glarus Hotel Restaurant ( 100 6th Ave .), which dominates a downtown rife with mountain-chalet architecture. Apart from live polka bands on the weekend, the restaurant specializes in raclette, a semi-hard cheese from the Alps, usually melted onto boiled potatoes. Wash it down with a farmhouse ale at the popular New Glarus Brewing Company ( located off WI-69 just south of town ), which overlooks the town from a nearby hilltop. Just how much do Wisconsinites love New Glarus beer? The brewery only sells within the state, and yet it still charts as one of America’s top 20 craft brewers in terms of sales.   

Here’s the thing about the Dane County Farmers’ Market: You never know who is going to be there. Whenever a vendor feels like showing up with their dairy wares, they do, giving the event a certain serendipity. Open Saturday mornings April through early November in the picturesque square surrounding the Wisconsin Capitol Building, the market claims the title of the country’s largest producers-only farmers market. A morning stroll here will net plenty of cheesy opportunities, including the big-as-your-head hot and spicy cheese bread from Stella’s Bakery , a market mainstay. The market presents your best chance to leaven your diet with fruits and vegetables. Find radishes, peppers, beets, strawberries, and more; every morsel of produce here is grown in-state. (Take that , Iowa!)

Also in Madison’s Capitol Square, Fromagination ( 12 S Carroll St. ) celebrates all things artisan cheese and delves deep into its details. Study the shop's big "Companion Guide" board to see which kinds of nuts, crackers, spirits, and honeys best complement the cheese you're taking home. The shop sometimes hosts classes for those who want to achieve a professional level of knowledge, so check for those; previous subjects have included "Cheese & Beer" and "Vive le Fromage." Even if there’s no class, still chat with the staff. They’ll show you how, just like wine, cheese tasting can also stimulate your senses of sight, touch, and smell. And you don’t even have to spit it out!

“Where Wisconsin is King” declares the motto of Madison's The Old Fashioned ( 23 N Pickney St. ), which not only pays homage to the state’s beloved foods, but also to timeless dining culture like supper clubs, Friday Fish Fries, and neighborhood taverns. Sample double bratwurst from Sheboygan, Green Bay-style chili (similar to Cincinnati-style and other regional specialties you never even knew existed), and pair them with one of more than 100 statewide beers. But don’t leave without indulging in the buttermilk- and lager-battered deep-fried cheese curds (pictured), a delicious by-product of cheesemaking. No matter where you go, demonstrating an appreciation of the finer points of the local cheese curds will quickly earn the respect of the Wisconsinites you meet.

Another dinner option is Essen Haus ( 514 E Wilson St. ), a jolly German dining experience with live polka and imported beers served in either “Das Boot” or in a 1- or 5-liter stein. Before the wienerschnitzel comes out, order the Obatzda cheese board featuring a house-made brie-based cheese spread, smoked meats, and pumpernickel.

Wisconsin isn’t solely a land of cow’s milk. Case in point: the goat farm at LaClare Family Creamery , located about a 75-minute drive north of Milwaukee along Lake Winnebago’s charming eastern shore. The family-run operation revels in all things goat. You can find goat milk soap and lotion, goat milk ice cream, goat-mixed-with-pork sausage, and even outdoor goat yoga, where week-old baby goats playfully bump into you while you’re saluting the sun (Saturdays at 10am in summer). Most importantly, LaClare’s fresh, perfectly tangy chevre is well worth a detour, whether you’re grabbing some to go or lingering for a while in the courtyard with a paired wine. And if you’re with kids (meaning your own)—or if you enjoy being ambushed by a tribe of adorable goat kids—visit the petting area before you hit the road.

Wisconsin’s largest city, Milwaukee , may not land on everyone’s must-visit list, but it can surprise visitors who don’t expect its Lake Michigan beaches, serene parks, and architectural highlights. It’s also home to one of the state’s greatest cheesemongers, the Wisconsin Cheese Mart ( 215 W Highland Ave .), located along the city’s delightfully German-inspired Old World Third Street. The 1930s-era mart carries more than 150 types of cheese, from Norwegian-style Gjetost “brown” cheese to a 21-year aged cheddar ($90 for a half-pound, if you’re wondering). Lunch at the attached tavern, Brüdd Cafe , to savor some of the Cheese Mart’s wares and achieve a transcendent state of dairy ecstasy via grilled cheese oozing with gruyere, five-year cheddar, and sun-dried tomatoes (pictured).

At this point, you may want to give your digestive system a break by enjoying cheese that isn’t meant to be eaten. So drop by Milwaukee’s Foamation, Inc. Factory ( 1120 S Barclay St. ), which proudly boasts its status as the “Official Makers of the Original Cheesehead.” For the uninitiated, that's a foam, wedge-shaped hat that quickly became the headgear of choice for Green Bay Packers fans after its invention in 1987. Visitors can tour the factory (available every day except Sunday; book ahead) to see first-hand how the “cheese" gets made—in true Wisconsin fashion, having a beer during the tour is encouraged. The factory doesn't only make Cheeseheads. It has branched out to produce even more cheesy foam creations including bowties, fedoras, and crowns.

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Cheese Factory Tours in Wisconsin

We offer free tours at the  Union Star Cheese Factory in Fremont (30 minutes west of Appleton) and  Willow Creek Creamery in Berlin (30 minutes west of Oshkosh). Factory tours at Union Star begin at 8:00 AM and last approximately 30 minutes.  Willow Creek tours begin at 9:00 AM and also last 30 minutes on average. You can join in-progress tours at any point, but we recommend you arrive before the tour ends for the freshest cheese curd samples . Groups of less than 10 persons do not need to schedule a tour in advance. 

A tour is also a perfect time to get to know our customers and offer you a personal connection to our craft.

Union Star Tour Schedule

• Monday 8:00 AM - 8:30 AM
• Thursday 8:00 AM - 8:30 AM
• Friday 8:00 AM - 8:30 AM
• Saturday 8:00 AM - 8:30 AM

Willow Creek Tour Schedule

• Monday 9:00 AM - 9:30 AM
• Wednesday 9:00 AM - 9:30 AM

Contact Union Star Contact Willow Creek

Union Star Cheese Factory

Fremont, wi.

Willow Creek Creamery

Mon-Fri: 9:00AM - 5:00PM Sat: 8:00 AM - 5:00PM Sun: 10:30AM - 5:00PM

Monday 9:00AM - 9:30AM

Wednesday 9:00AM - 9:30AM

Artisinal Cheese Tours by Certified Wisconsin Cheesemakers

Our cheesemaking process begins with fresh, high-quality milk that is sourced from local farmers. Once the milk is pasteurized, we transfer it into a cheese vat where “good bacteria” and an enzyme called rennet transform the liquid into a soft gel. The gel is then cut into sections and cooked to lower the moisture content and separate the curds from the whey. The curds are pressed into a block where they are packaged and left to age in a cooler. Our craftsman determines the quality of the finished product at every step of the cheesemaking process.

They were making cheddar curds today which were fresh, squeaky, and delicious! Was worth the 90 minute drive from Milwaukee.

"We are visiting from FL and this was the only cheese factory we found online that was still doing tours at this time. It is a small independent cheese factory. The gentleman doing the tour was very knowledgeable and welcoming. They were making cheddar curds today which were fresh, squeaky, and delicious! Was worth the 90 minute drive from Milwaukee."

The Cheesemaking Process At Union Star & Willow Creek 

Cheese is only as good as the milk it is made from. All cheese made at Union Star and Willow Creek uses milk sourced from local farmers to maintain quality and freshness.  Cheese is made by curdling pasteurized milk using a combination of rennet and “good” bacteria. Bacteria acidify the milk and help to define the texture and flavor of the cheese. Different styles and flavors of cheese form using milk with different levels of butterfat, different kinds of “good bacteria” and additional ingredients, and the aging conditions (time, temperature, humidity, etc.) used. For a few kinds of cheese, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses, however, are acidified by “good bacteria,” which turn milk sugars into lactic acid. Curdling is completed by adding an enzyme mixture called “rennet.” Once it is finished, it can be formed into differently sized wheels or bars for aging. Cheeses may also be dipped in wax for preservation. Our washed-rind cheeses are cured in special rooms at our Willow Creek location. Environmentally controlled rooms promote the growth of natural microorganisms which help create the unique flavor profile of the cheese.     

Pictures may be worth a thousand words. But seeing the cheesemaking process in person is priceless!

We invite you to visit our factory, take a tour, and taste some of the finest cheeses anywhere.

Carr Valley Cheese Factory & Retail Store

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Carr Valley Cheese Factory & Retail Store (Mauston, WI): Hours, Address - Tripadvisor

• Sun - Sun 9:00 AM - 4:00 PM
• Mon - Sat 8:30 AM - 6:00 PM
• (0.68 mi) Best Western Park Oasis Inn
• (0.70 mi) AmericInn by Wyndham Mauston
• (0.65 mi) Quality Inn
• (0.97 mi) The Lodge at Mauston
• (0.97 mi) Victorian Manor Bed and Breakfast
• (0.00 mi) Carr Valley Cheese
• (0.50 mi) Roman Castle Italian Grill & Bar
• (0.44 mi) Culver's
• (0.43 mi) McDonald's
• (0.60 mi) Log cabin deli

Come and visit us!

Cedar Grove Cheese Factory is located just outside of tiny Plain, WI, in the heart of Wisconsin’s dairy producing region.  For over 100 years we have worked with local farmers to get top quality milk.  Drive around and you will see farms dotting the valleys and nestled into the sides of hills.

We love to get visitors!  Come and see cheese being made the old-fashioned way.  We tell our visitors about the history and art of cheesemaking and how small-scale production helps us, our environment, and the farmers and local businesses we work with.

We offer tours of our factory – please call ahead for days and times.  Group tours are always welcome.  Our facility is fully accessible for anyone!  You will see premium cheese being made the old fashioned way.  We tell our visitors about the art of cheesemaking, the history of cheesemaking, and the economics of the small scale cheesemaking industry.  You can also visit our Living Machine (TM) to see how our wash water gets cleaned in a beautiful way.  Occasionally we take a day off production for repairs, so we recommend that tour groups call ahead (our wash water treatment facility is always operational).

  Store Hours

Monday – Saturday

9:00 am to 3:00 pm

Closed Sundays

Beginning April 1st our store hours are: 9:00 am to 4:00 pm Monday – Saturday

Please call ahead for tour days and times.

All of the cheese that we make is available to buy in the store. There are also daily specials and specialty cheeses that you cannot get anywhere else.  Plus, fresh, squeaky, direct-from-the-vat cheese curd!  Packages can be sent from our store to your loved ones around the globe.

Plain, Wisconsin is approximately 35 miles from Madison and 7 miles north of Spring Green.  the Cedar Grove Cheese Factory is located less than one mile from WI Highway 23.  From Highway 23, Take County Highway B east 1/2 mile.  Turn left on Mill Road (look for the Cedar Grove Cheese sign.)  You can’t miss our factory on the corner of Valley View Road and Mill Road.

Minneapolis-St. Paul and Upper Midwest Food Magazine // Feasting on the Bounty of the Upper Midwest

The Cheese Factory in Wisconsin Dells

After an afternoon spent following your children around and around — and, did I mention, around — a lazy river at a Wisconsin Dells water park, fending off the teenagers with Olympic-level water polo moves and, after hearing the lifeguard’s whistle for the 257th time, unsuccessfully fighting the urge to shout, “Did you hear her? She said everyone must be in a tube?!”… I digress. After such an afternoon, you might think that what you really need is a beer and a burger — a really big one, covered in bacon and cheese. And then another beer.

It’s just possible that in this instance, you might be wrong.

What you might need instead is a nourishing, dare I say uplifting, plate of mushroom stroganoff, entirely vegetarian, and served in an atmosphere of wholesome temperance. What you might need is the Cheese Factory.

In a land where ordering a cheese-covered side salad with your ButterBurger constitutes cutting back on the red meat, the Cheese Factory stands out. Or, rather, it would stand out if it weren’t housed in an unassuming little blue building — a former cheese factory — nearly covered in blooming flowers. The menu is entirely vegetarian, in a comforting 1980s-throwback kind of way (yes, the restaurant opened in 1992). There’s the Portobello mushroom sandwich, the East-meets-West noodle dishes, the hummus platter, the spanakopita, and that delicious goulash. It’s a menu that would do that ’80s classic, The Silver Palate Cookbook, proud.

To be clear: That “throwback” comment is not meant to be the least bit disparaging. Early vegetarians, let’s say post- Diet for a Small Planet and pre- Skinny Bitch in the Kitch , did stick-to-your-ribs like nobody else did. Cheese, sour cream, mushrooms cooked in butter, pounds and pounds of tempeh and tofu — there’s small wonder they never missed meat. And that’s the kind of vegetarian comfort food you’ll find at the Cheese Factory. (Vegans, do not despair, there is a special menu for you. Same goes for you celiacs.)

That revivifying stroganoff, made with chunky quartered button mushroom and served over egg noodles, hits all the right Eastern European notes, with a thick, meaty broth and a hint of sage. And the tofu goulash — words that would make the very ground shudder a little in Hungary — is exactly right. It’s rich, tomatoey, and tangy, with a pleasant sheen of oil floating on top. So what if it’s fermented soybeans floating in there, rather than brisket? And alongside: four potato dumplings and a pan-fried slab of sauerkraut. It almost makes the water park a distant memory.

The only complaint you might make is that the rich flavors of Eastern Europe make you crave a beer. Or a deep, dry red wine. Nope. No beer for you. No wine, either. The Cheese Factory is dry. And it’s been smoke-free since it opened almost 20 years ago, long before anyone ever imagined that Wisconsin, of all places, could pass a smoking ban. That, and the rack of Christian literature by the door, are clues to the Cheese Factory’s origins. Founded by a chef who came to the Dells seeking spiritual guidance, the restaurant now employs only people who have completed A Course In Miracles: A Direct Encounter with Jesus Christ in the Evolution and Enlightenment of the Human Species. What a coincidence, really, that they’re also great cooks and servers.

Although the soda fountain at the center of the restaurant no longer works (no more phosphates and egg creams), there are plenty of treats for kids. The old-style revolving pastry case holds complex multilayered cakes and concoctions (some are even vegan), including the house specialty, Cloud Nine — an edifice of white chocolate mousse encasing a slim bar of devil’s food cake. But the kids will look straight past that to the blue-frosted cupcakes studded with candy. (I’m telling you, this is the way to be vegetarian.) And, hell, they had to endure the whistles and the teenagers and the endless roar and gag-inducing humidity of the water park all day, too. A cupcake for them. Cloud Nine for you. No beer, no burger needed.

The Cheese Factory Vegetarian restaurant in Wisconsin Dells

HOURS: (Seasonal) Winter: Thu-Sun 11am-9pm BAR: None RESERVATIONS / RECOMMENDED?: Yes / During peak season VEGETARIAN / VEGAN: Entirely / Often ENTREE RANGE:  $9-15

A dry restaurant in Wisconsin? I’ve officially seen it all. TCorn when you heading to the Mars Cheese Castle? And are those pierogis in the third photo?

Their desserts are amazing. I had a slice of carrot cake there once that could have been a meal.

Hyper-attentive service, though – twice I squeezed lemon into my water, and a seed got in, and twice they whisked it away with an apologetic “that water is dirty!”

I’ve enjoyed this restaurant many times. Makes an excellent halfway stop when traveling to Milwaukee. What I’ve enjoyed even more is the free DVD I picked up showing the leader of the Course in Miracles giving a lecture (accompanied by cool outer space graphics) and being interrupted by an invisible Jesus entering the room.

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100% Vegan & Non-GMO Menu

Heavenly Desserts / Kids Menu Serving Lunch & Dinner

618 Oak St, Baraboo, Wisconsin (608) 448-4804

The Cheeze Factory Restaurant welcomes you and your family to a delicious and memorable vegan dining experience.

Our menu offers freshly prepared vegan and gluten-sensitive dishes from our own recipes, and 'to-drive-for' cakes, pies and cookies from our in-house bakery. Our fresh, healthy and satisfying meals are served up in a warm, bright and enjoyable atmosphere.

Our staff take great pleasure in serving you and in helping to make your experience one that stands out in your visit to Baraboo, just a 20 min. drive from Wisconsin Dells. We hope you will find the Cheeze Factory Restaurant a refreshingly different and creative dining experience!

We are staffed by teachers and students of A Course in Miracles. Some have come from around the world and some from just down the road. To find out more about A Course in Miracles and opportunities to experience its healing and enlightening power, click here.

We are often asked about the history of our building, and how a vegan eatery winds up with the name, “The Cheeze Factory Restaurant.”

Beginning circa 1948 our building was the home of the “Bowl Inn Bar” - A Restaurant, Cocktail Lounge and Bar with Six Deluxe Bowling Lanes.

Around 1957 the building became the home of the “Dells Cheese Company” - Wisconsin's Largest Cheese Mart with All Cheese Made In Wisconsin.

From 1957 until 1992 the building went through various incarnations but was always a place where cheese was packaged and sold. It also holds special memories for many who remember coming to the cheese mart as children to buy candy.

In 1992 we became “The Cheeze Factory Restaurant.” When you're driving by a location and a voice says to you “Cheeze Factory”, you can be sure that “if you build it, they will come.” It continues to be an honor and our great joy to serve you.

Here is a masterful collection of artwork from diners who grace our tables with their creative gifts, transforming the canvas of a simple placemat into a feast for the eyes.

A welcome tradition at The Cheeze Factory, we love to hang them up in the restaurant and display them here in the gallery.

Thank you everyone, and keep 'em coming!

800-462-7258

Carr valley cheese locations, la valle: factory & retail store.

Map and Driving Directions

(608) 985-8200

Hours: Mon-Sat:  8 a.m. - 4 p.m.

Closed Sun.

Holiday Hours:

Easter- Closed

Fennimore: Factory & Retail Store

1-608-820-8818

Hours: Mon-Sat: 9 a.m. - 5 p.m.

Sun: 10 a.m. - 4 p.m.

Mauston: Factory & Retail Store

608-847-6632 608-847-6998 Hours: Mon-Sat: 8:30 a.m. - 6 p.m.

Sun: 9 a.m. - 4 p.m.

Easter- 9 a.m. - 4 p.m.

Mauston: Retail Store

608-844-2700

Monday-Sunday: 9 a.m. - 6 p.m.

Mazomanie: Retail Store

608-401-1043 Hours:

Mon-Sun:  9 a.m. - 6 p.m.

Sauk City: Retail Store

608-643-3441 Hours:

Mon-Sat: 9 a.m. - 6 p.m.

Wisconsin Dells: Retail Store

608-254-7200 Winter Hours:

Fri - Mon: 10 a.m. - 4 p.m.

Easter- 10 a.m. - 4 p.m.