While exploring Elkhart Lake in Wisconsin, we stopped into the Henning’s Wisconsin Cheese Factory to see and taste some of the best cheese in the state. Inside the cheese, wine and gift shop, we were warmly greeted by Katie Franzen, Quality Assurance at Henning’s Wisconsin Cheese.

Yes please to Henning’s Cheese. Photo Jill Weinlein

Leading us to the back windows to see the cheesemakers in action, she said that only trained and food certified individuals are allowed to enter the pristine clean production floor. Guests can watch an enlightening cheese making video, plus see cheese being made on weekdays from 7 to 11 a.m.

While watching the film, we learned how it all started in 1914, when Otto & Norma Henning crafted cheese in rural Kiel, Wisconsin. Later on their son Everett and his wife Jellane took over a small cheese factory. With its popularity and success they outgrew the facility and built the present cheese factory.

Their three children joined the business and helped in the expansion of this family-owned company. Their son Kerry became one of Wisconsin’s elite cheesemakers. “He has a Master Cheesemaking license and has won numerous awards through the years,” said Franzen. Other family Cheesemakers include Joshua Henning. He walked over to us and handed us chunks of 10 year-aged Cheddar. Like an aged fine wine, this cheese offered so many lovely nuances in aroma and robust flavors.

Cheesemaker Joshua Henning. Photo Jill Weinlein

“Currently there are 40 employees including 3rd and 4th generation owners,” Franzen informed us. “The cheesemaking process takes about five hours from pasteurization to the finished product.” What makes Henning’s cheese so delicious is the milk sourced from small family dairy farmers. The Henning’s continue to keep these farmers in business for generations by paying them a higher income for their high-quality rBGH-free milk.

Inside the factory. Photo Jill Weinlein

We learned that once the milk reaches the factory, it’s tested for antibiotics, pasteurized and then added to the Henning’s vats. Each vat of cheese starts with roughly 40,000 pounds of milk from grass fed dairy cows. Starter cultures are added to determine the type and flavor of cheese. Annatto color is added for yellow cheese.

Fun fact: European cheese is more yellow due to the daisy flowers the cows eat.

Enzymes are added to coagulate the milk and separate the curd and whey.  They are heated to a desired temperature and pumped to a finishing table. Hands full of salt are sprinkled on top to give the cheese an appealing flavor. It also helps slow the PH and expel liquid from the curd. Then the salt is blended and the cheese is pushed into an auger. The curds are placed into forms and the whey is pressed for removal. This allows the curd to knit together into a solid block of cheese.

Cheese of all sizes at Henning’s. Photo by Jill Weinlein

“Cheese is available to purchase in retail cuts, 40 lb. blocks and wheels that range from 12-pound midgets to 4000-pound mammoths,” said Franzen. “Henning’s Cheese is the only plant that makes mammoth wheels of cheese for store promotions and events. The factory makes around 12,000 to 20,000 pounds of cheese a day,” said Franzen.

Fun Fact: The largest wheel of cheese made at Henning’s weighed 12,000 pounds. 

This Wisconsin cheese factory is  known for crafting traditional Cheddar cheese, as well as Colby, Monterey Jack, Farmers cheese, Mozza Whips, fresh Cheddar Cheese Curds and a wide variety of unique flavors. Some of these include Mango Fire Cheddar, Blueberry Cobbler Cheddar, Peppercorn Cheddar, Pico de Queso Cheddar and Dragon’s Breath Cheddar.

They also have a line of seasonal flavors which includes their very popular, Hatch Chile Cheddar. “Henning’s was the first cheese factory to make the popular Hatch Chile cheese,” said Franzen.

Hatch Cheese was created at Henning’s. Photo by Jill Weinlein

We tasted a mild Cheddar, a Colby and Apple Cheddar. I thought all would make a delicious grilled cheese sandwich. Tasting the Maple Bourbon Cheddar, we thought it was an ideal cheese to include on a charcuterie board with mixed nuts, crackers, candied pecans, caramel corn, and some dark chocolates. It would also pair well during a holiday party with a dark roast coffee, glass of Pinot Noir or Bourbon.

When in Wisconsin, be sure to stop in at Henning’s for an enlightening cheese tasting experience. Go online to have cheese delivered to your home.