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Making Cheese the Old Fashioned WaySubmitted: 06/17/2013
Making Cheese the Old Fashioned Way
Story By Hayley Tenpas

MARATHON - Wisconsin makes up 24 percent of the nation's cheese production.

Helping out that number is Bletsoe's Cheese in Marathon.

Their old fashioned approach to cheese making still proves successful.

Bonnie Bletsoe and her husband David started the business in 1983.

They have a fully operational cheese factory, making cheese, the old way.

Their hands-on approach might take a bit longer, but Bonnie says it's well worth it.

"We don't try to make the most, we just try to do a good job with what we've got. I think because we're not pushing out so much we can take a little extra time and that's why we have so many different flavors. Because it is time consuming to make the flavors but for us it works well," said Bletsoe.

Bletsoe's cheese makes 23 types of cheese.

With June being dairy month in Wisconsin, Bletsoe says it's the perfect time to try something new.

"If anybody has an opportunity to try a different, I'd say cheese- they should. Because they might think that it's not a very good cheese or they don't like it and they've never tried it and they really should because you might find something that you wish you had been eating a long time ago," said Bletsoe.

You can find Bletsoe's cheese in grocery stores across the Northwoods.


Related Weblinks:
Bletsoe's Cheese Website

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