In 1899, a group of Wisconsin dairy farmers gathered to make plans to build a cheese factory, which would provide them with a market for their milk. They wanted a plant which would be built close to their farms, so that they could reduce the time and effort required getting their product to market ... for them and their horses.  The cheese factory was built as a co-op, with each farmer pledging money or labor to build the factory for his share in the co-op. It was named Brunkow Cheese Co-op for the farmer who donated the land.  A cheesemaker was hired. He furnished the machinery, tools and labor necessary to produce the cheese, and, once the cheese was sold, was paid a percentage of the money from the sale. A small amount of money was set aside for upkeep of the building, and what money remained was paid to the individual farmer members for each hundred pounds of milk he had delivered to the cheese factory for the month.

    Today, much remains the same as it did in 1899. Not only is the Brunkow Cheese Co-op still in business in the rolling hills of rural Darlington, but it still operates as a cooperative, with 30 to 32 southwestern Wisconsin dairy farmers comprising its membership. As in 1899, the position of cheese-maker continues to draw a salary from a percentage of the company's gross income.  But 96 years in business have also brought many changes. Teams of horses have been replaced by refrigerated milk-hauling trucks. Automation has catapulted the dairy industry to a whole new level, making much larger dairy operations possible. The increased volume of milk means there's more cheese to be produced, and, to accommodate people's changing tastes, a wider variety of cheese is manufactured than in the early 1900s.

    Cheddar, Monterey Jack, Colby, Co-Jack and flavored cheeses such as Garden Salad, Garlic Cheddar, and Pepper Jack are produced at the plant today. We also manufacture raw milk cheeses, as well as low salt and no salt added varieties.  The cheeses are sold to two midwestern natural foods co-op distributors and small cheese stores in Iowa and Illinois. The Brunkow Cheese Co-op also accommodates those who visit the area (some visitors buy 40 or 50 pounds of cheese to take home and share with family and friends!) and local patrons, who order cheese trays for parties and special occasions.

    Since 1929, the Brunkow Cheese Co-op has been run by the Geissbuhler family, with second and third generation family members-Karl Geissbuhler and his partner, Greg Schulte now diligently working as cheesemakers to produce some of Wisconsin's finest cheese.  The long history of this co-op is a source of pride for residents of Darlington, Wisconsin and the surrounding area. It has become a business tradition even to the young second and third graders of the area, who visit the cheesemaking facility each year. During their tour, they have an opportunity to see how cheese is made and how important this industry is to their dairy state. Afterwards, they return to school with a cheese tray for lunch, complements of Brunkow Cheese. It's a real annual highlight for the children and the Brunkow Cheese Co-op family.

 We invite you to visit and watch the cheesemaking process, too, if you're ever traveling in the Darlington area. Visitors are always welcome.

ONE TASTE IS ALL IT TAKES to realize how delicious our Raw Milk Cheddar Spreads are. Creamy, super-spreadable, right from the refrigerator, just like our colored Cheddar and Swiss spreads.  Our special blend of aged (over 100 days) raw milk Cheddar cheese, whey, cream, water and flavorings can enhance any meal or snack. We add no preservatives or artificial colors. Brunkow Cheese Co-op Cold Pack cheese is live, natural cheese with no relation to pasteurized, process cheeses. There is no heat involved, therefore the full flavor of the cheese remains.  Some spreads contain extra salt, stabilizers or added sugar, but not Brunkow Cheese Co-op Cold Pack Cheese Spread. The whey (with its own milk sugar) and cream make our spread naturally sweet. The flavor is exceptionally full-bodied.  Health Food enthusiasts will find our raw milk blends especially appealing since our spreads are all natural and nutritious. No preservatives, nothing artificial, just a pure sweet, natural raw milk Cheddar cheese spread whose taste is genuine. Just like its name-Genuine Raw Milk.

    Brunkow Cheese is proud to introduce our line of organic cheeses. As consumers become more aware and concerned about their food supply, we see a natural trend towards organic foods. We are happy to be a leader in producing certified organic cheese.

    The milk for our cheese comes from certified organic dairy farms. No synthetic fertilizers, herbicides, pesticides, fungicides or insecticides are used during organic crop production or for three years prior to being certified. On these farms, the dairy cows are fed organic crops, are given access to clean air, clean water, and plenty of exercise, and are provided clean, well-ventilated shelter. Caring for animals in this way naturally eliminates many common health problems associated with the large-scale chemically intensive corporate farms.

    During the cheesemaking process great care is taken to assure the integrity of the organic milk. It cannot, at any time, come in contact with non-organic milk or the cleaning chemicals used in the cheese plant.

    The organic dairy farms, as well as Brunkow Cheese Co-op are both certified organic. This is done by an independent certifying organization, OCIA (Organic Crop Improvement Association). OCIA, through its inspections and extensive audit trail, follows the raw product all the way to the finished product, to assure the consumer of the quality and healthfulness they expect.

    We think you will taste the difference in our organic cheese and welcome you to try them. We are always here to serve you.

    Please feel free to call or write with your questions and comments or stop in for a visit. The Brunkow Cheese Co-op family looks forward to serving you.