Henning Cheese: A Wisconsin Legacy and the Art of “Mammoth” Cheese Wheels
Henning Cheese is one of Wisconsin’s oldest family creameries, founded in 1914 just a mile fr om its current location.
“My father started the cheese factory right down the road,” recalls the current owner. “At that time, there were about 2,800 cheese factories across Wisconsin. Today, most are gone. Only those who stayed true to quality and adapted have survived.”
When the founder passed away in 1963, his son — the youngest in the family — took over the business. “Two years later, the state told him he had to build a new factory or shut down. The old wooden buildings were no longer up to sanitary standards. So, he rebuilt everything from scratch — with concrete and metal. That decision saved our family’s legacy.”
Today, Henning Cheese is the only creamery in the United States that produces “Mammoth” cheese wheels weighing up to 6 tons. These giant wheels have become an American icon.
“We’ve made three of them — one went to Puerto Rico, another to Texas,” the owner laughs. “The one in Texas was so big it couldn’t fit through the store’s doors. They had to remove a window and part of the wall to bring it in. Honestly, that story got us more publicity than any ad campaign ever could.”
Beyond the mammoth wheels, Henning Cheese is known for its experimental spirit. The creamery now produces over 300 varieties of cheese, many infused with basil, pepper, garlic, and other seasonings. A large share of its production is exported to Puerto Rico, wh ere dairy products are largely imported.
“If we did everything by the book, nobody would buy it,” says the owner. “We stick to handmade craftsmanship because cheese isn’t just business — it’s our story.”
Now run by the fourth generation of the Henning family, the creamery remains a living example of how tradition and innovation can coexist.
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