Maple Leaf Cheesemakers, Inc.

N890 Twin Grove Rd
Monroe, WI 53566
608-934-1234
Our cooperative, Maple Leaf Cheese Coop, was established in 1910 by a group of local family farms to establish a consistent, trustworthy market for their rBST-free milk. Maple Leaf is still locally farmer-owned and some of our farm families are now in their second and third generations with us! Maple Leaf has recently celebrated 100 years in the cheesemaking business. Maple Leaf feels our cheese reflects the pride and care executed in these small family farms by utilizing their quality milk to make hand-crafted cheeses. We carry this through by buying superior ingredients and by continuing to run our production in small batches rather than mass producing. Maple Leaf Cheesemakers employs two Wisconsin Master Cheesemakers: WI Master Cheesemaker Jeff Wideman is certified in Monterey Jack and Cheddar, and WI Master Cheesemaker Paul Reigle is certified in Yogurt Cheese, Monterey Jack, Gouda and Cheddar. With their assistance, we have won over 100 awards with our specialty cheeses. Our mission is to provide only the finest quality artisan cheeses to our customers in order to maximize returns for our coop patron families and employers. Through our principles and actions we contribute to the regional economic stability in the areas in which we live and conduct business.
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Awards

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Master Cheesemakers At Maple Leaf Cheesemakers, Inc.


Jeff Wideman
Jeff Wideman
Jeff grew up on a dairy farm on English Hollow Road and went to work for the dairy cooperative where his parents were farmer patrons. It was there, under the tutelage of two Swiss cheesemakers, Han and Sep Jaeggi, that his career began. Since 1981, he has lead Maple Leaf Cheese in making innovative premium cheeses. Wideman's Wisconsin Master Cheesemaker certifications are for Monterey jack and cheddar cheeses. "This program represents the highest achievement that we, as cheesemakers, can attain," he says.
Master Cheesemaker Certified in: Cheddar, Monterey Jack
Paul Reigle
Paul Reigle
A three-time graduate of the Wisconsin Master Cheesemaker® program, Paul has now achieved the goal he set for himself early in his cheesemaking career to become a Master in all of the primary varieties he produces at Maple Leaf Cheese. Previously certified for yogurt cheese, Monterey jack and gouda, he graduated again this year to add cheddar to the varieties for which he has earned the right to use the Masters Mark®. Referring to the program, he says, "It's very tough, but that's exactly how it should be. Becoming a Master Cheesemaker gives you a real sense of accomplishment. It's something that we take a lot of pride in and that people throughout the country recognize as having real value."
Master Cheesemaker Certified in: Cheddar, Gouda, Monterey Jack, Yogurt Cheese

Cheeses Offered by Maple Leaf Cheesemakers, Inc.


The Wisconsin Master Cheesemaker® Program

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