Myron Olson

Myron has been crafting cheese for over 40 years. For over 20 years he has been the manager of Chalet Cheese Cooperative which is the only cheese factory in the United States producing Limburger cheese. He is certified in Limburger and proudly states, "there are still plenty of people who appreciate a fullflavored cheese." Additionally, he's a Master in Baby Swiss and Brick cheeses, as well as the holder of many awards in cheesemaking. These cheeses are marketed under the Country Castle and Deppeler brands, as well as several retailer brands.

Cheese Produced

Baby Swiss
Wisconsin cheesemakers traditionally produce Baby Swiss from whole milk, unlike traditional Swiss cheesemakers, who make it from partially skimmed milk. Whole milk gives Baby Swiss a creamier texture and a more buttery, slightly sweet flavor, which makes it ideal for melting. Sweet Swiss, a rind cheese produced in Wisconsin, is a cross between Baby Swiss and Jarlsberg®, a Norwegian Swiss. Swiss cheese is also available smoked.
Brick
Brick is a Wisconsin original, first made by John Jossi around 1877. Some Brick cheeses resemble Germany’s surface-ripened Beer Cheese or Beer Käse. Brick was named for its shape and because cheesemakers originally used bricks to press the moisture from the cheese. Wisconsin leads the nation in the production of Brick and surface-ripened Brick. The bacteria that cheesemakers apply to surface-ripened cheeses, known as a smear, helps to develop the full, earthy flavor that has just a touch of nuttiness when young but turns pungent and tangy when aged.
Limburger
Limburger, first introduced in Belgium, was made in the Liege region and sold in Limburg. The Germans began making Limburger and later naturalized it, making themselves the sole producers in Europe. This assertive cheese complemented their taste for highly-flavored game and meats. Today, a single cheese plant in Monroe, Wisconsin, produces all the surface-ripened Limburger made in the United States. This famous "stinky" cheese has a pungent, strong aroma.

Company

Chalet Cheese Cooperative
N4858 Hwy N
PO Box 788 (Mailing address)
Monroe, WI 53566
Phone: 608-325-4343
Fax: 608-325-4409

Sales Contact:
Myron Olson
608-325-4343