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. makes feta cheese and Greek yogurt at its plant in Monroe, Wis. Both products are in great demand.

George Crave of Crave Brothers Farmstead Cheese talks about his career in cheesemaking.

Read Dairy Foods' interview with Tasia Malakasis of Belle Chevre.

Dane Huebner of Grafton Village Cheese Co.talks about his career in cheesemaking.

Mike Matucheski of Satori Cheese talks about his career in cheesemaking.

Mary Keehn of Cypress Grove Chevre talks about her career in cheesemaking.

Sid Cook of Carr Valley Cheese Co. talks about his career in cheesemaking.

Dale Baumgartner of Tillamook County Creamery Association talks about his career in cheesemaking.