BEGINNINGS 2024 culturecheesemag.com 13
VOICINGS
Joe and Joey Widmer
written by Josie Krogh
R
ecently marking their centennial milestone,
Widmer's Cheese Cellars of Wisconsin stands
as a testament to resilience, dedication, and
the preservation of cheesemaking as a time-honored
craft. The family-owned business has produced its
renowned Brick cheese using the same methods in
the same location since 1922.
Founded by Master Cheesemaker Joe Widmer's
grandfather John Widmer, an immigrant from
Switzerland, the Widmer's began making surface-
ripened Brick cheese to satisfy the predominantly
German community. Fast forward to today, and
the demographic has shifted. While the demand
for traditional Brick has waned, Widmer's remains
dedicated to the family's heritage—still using
real bricks in the cheesemaking process—while
continuing to innovate and craft new cheeses.
Now, Joe's son Joey emerges as the fourth-
generation cheesemaker, living above the cheese
factory in Theresa, Wisconsin, just like his
predecessors. culture sat down with the father-son
duo to talk about their heritage, future aspirations,
and the challenges of balancing their cheesemaking
legacy with modernity.
