Klondike Cheese traces its heritage to Switzerland. Today, the Wisconsin dairy processor thrives with its branded and private-label feta cheese and Greek yogurt products.
The state of Wisconsin has a long tradition of cheesemaking. Swiss, German and Italian immigrants processed local milk into the cheeses they knew from the Old Country, such as Emmenthal, Muenster and provolone.
Klondike Cheese Co., Monroe, Wis., has roots in Switzerland. In 1925, a dairy co-op hired a Swiss immigrant named Ernest Buholzer to be its cheesemaker. Three of his grandsons (Dave, Ron and Steve) own the operation today and some of their children are involved.