This Wisconsin Dairy Store Has Enough Cheese To Make Your Head Spin

Every single day, this cheese plant turns about 1.8 million pounds of milk into more than 150,000 pounds of cheese. That is a staggering amount of dairy for one small roadside shop to sit beside.

The cheesemaking story here stretches back to 1885. Today, the shelves hold more than 40 kinds of cheese, from mild Colby to curds spiked with Carolina Reaper.

I appreciate that you can actually watch cheese being made through big windows. Fresh curds are made daily, and they come with that famous squeak Wisconsin folks love to brag about.

I can see why people make a special trip just for a bag of curds. The real question is how many flavors you can try before your cooler runs out of room.

A Cheese Plant With More History Than Most Towns

Back in 1885, a tiny cheese plant started making cheese from the milk of about 50 cows. That milk showed up by horse-drawn wagon, which sounds charming until you think about winter.

Nasonville Dairy, Inc. grew from those humble roots into the oldest cheese plant in Wood County, Wisconsin. That is a lot of cheddar under the bridge.

The road was not always smooth, though. Ownership switched between private owners and farmer cooperatives several times as economic times shifted.

By the late 1960s, the plant was known as the Lincoln Center Co-op. In 1968, Arnold and Rena Mae Heiman began managing the place. Then came a big moment in 1985. The Heiman family bought the co-op and brought back the original Nasonville Dairy name.

Today, three generations of the Heiman family keep things running. That kind of family handoff feels rare, and it shows up in how seriously the cheese gets treated.

The retail shop stands on the original operational site, too. So every bag of curds you grab connects to well over a century of cheesemaking right on that same ground.

Get Ready For Curds That Actually Squeak Back

Squeak. That tiny sound is the whole reason curd lovers get excited. Cheese curds are basically young cheddar before it gets pressed into blocks. When they are super fresh, they squeak against your teeth like little rubbery sneakers.

That squeak fades as curds age, which is why freshness matters so much. Buying them right where they are made is about as fresh as it gets. Plain curds are only the start. The shop carries flavored versions like Pepper Cheese Curds and Garlic and Dill Cheese Curds.

Those Pepper Cheese Curds even earned first place at the 2024 World Dairy Expo. So yes, your snack has a trophy shelf.

Want a tip? Eat a few on the drive home while the squeak is strongest.

If you want to save some for later, leaving them at room temperature for a bit can help bring some softness back. A quick zap in the microwave is another trick curd fans use. Just try not to finish the whole bag before you leave the parking lot. No promises from anyone here.

Press Your Nose To The Glass And Watch Cheese Happen

Most stores hide the work in the back. At Nasonville Dairy, an observation window lets you peek at the cheesemaking process. That is a big deal for curious kids and grown-ups alike. Seeing cheese go from milk to curds makes the whole thing feel less like magic and more like skill.

And skill is the right word. The operation behind that glass takes serious expertise.

What you see depends on timing, of course. Cheesemaking moves in stages, so different visits may show different steps.

Morning on a weekday is a smart pick. The store is open Monday through Friday from 8 a.m. to 5 p.m. Saturday hours run shorter, from 8 a.m. to noon. Sunday is closed, so plan your cheese mission accordingly.

Bring questions for your car ride, too. Kids love asking how milk turns solid, and the window gives you a real-life answer to point at. It beats any science video, and you get a snack afterward.

More Than 40 Cheeses Means You Need A Game Plan

Forty-two varieties of premium cheese. That number alone can make a shopper freeze in front of the cooler. The classics are all here, including Cheddar, Colby, Monterey Jack, Farmer’s, and Pizza cheese. Then the list keeps going with Feta, Gouda, Fontina, Parmesan, and Asiago.

Fans of bolder cheese can look for Blue Gorgonzola. Muenster and Mozzarella round things out for sandwich and pizza nights.

So how do you choose? Start with what your family already loves, then add one wild card. A sharp cheddar and a mild Colby make an easy pair for picky eaters. Feta or Gouda can be your adventurous pick.

Think about how you will use them, too. Mozzarella and Pizza cheese are made for melting, while Parmesan and Asiago shine grated over pasta. Bringing a cooler is a smart move if you live far away. Cheese travels better when it stays cold.

Honestly, the hardest part is stopping. Nobody needs every cheese, but it is fun to pretend you might.

Brave Taste Buds Should Head Straight For The Spicy Stuff

Carolina Reaper cheese exists, and it is sitting in a cooler in central Wisconsin. Scorpion cheese is there too. Both are named after some of the hottest peppers around. These are not for timid snackers, so maybe start small.

The flavored lineup is not all fire, though. Garlic and Herb offers a friendlier twist, while Horseradish adds a sharp little kick. Blue Marble Jack brings fun color to a snack plate. It is a great pick when you want something that looks as good as it tastes.

The curds get playful too. Bloody Mary flavored curds bring a tangy, savory twist to the classic snack.

Here is a smart strategy for groups. Grab one mild flavor, one medium, and one daring option, then let everyone test their limits. Keep milk nearby for the spicy ones. Dairy actually helps calm pepper heat, which is a pretty handy trick at a dairy store.

That flavored cheese category is no joke, either. Nasonville earned a Gold Best of Class award for a Flavored Cheese Curd at the World Cheese Championship.

The Trophy Case Here Is Seriously Crowded

Winning one cheese award is cool. Nasonville Dairy keeps stacking them up like cheese blocks on a pallet. In 2024, the dairy earned five awards at the World Dairy Expo. First place went to its Pepper Cheese Curds and its Feta in Brine.

Its Monterey Jack also grabbed first place at the World Cheese Championship. Not bad for a cheese many people just toss on tacos.

The streak kept rolling. At the 2026 World Cheese Championship, the dairy took home three Gold Best of Class awards. Those wins covered Feta, Marbled Cheese, and Flavored Cheese Curd. That is a wide range, from tangy brined cheese to snackable curds.

The awards are not only about cheese. In 2025, the dairy received the very first WCMA Culture of Excellence Award. That honor recognized its community work through volunteer leadership and giving. It is nice when a business is good at cheese and good to its neighbors.

So if you need a place to start, try an award winner. Feta in Brine is a strong first pick.

Master Cheesemakers Are Running This Show

Ken Heiman became a licensed cheesemaker at just 16. Most teens that age are still figuring out how to make toast. That early start set the tone. Today, Nasonville Dairy has several licensed cheesemakers and multiple Master Cheesemakers on the team.

Nasonville Dairy lists four Wisconsin Master Cheesemakers, including Ken Heiman, Tom Torkelson, Sara, and Kirk Hansen. Wisconsin’s Master Cheesemaker title is a big achievement that takes years of training.

Having that many experts under one roof is impressive. It helps explain why the awards keep coming.

The milk matters too. It comes from over 190 local Wisconsin dairy farms within a 50-mile radius. That means your cheese starts close to home. Neighboring farms supply the milk, and skilled hands turn it into everything from curds to Parmesan.

Knowing this makes shopping feel a little different. You are not just buying a snack, you are supporting a whole local chain of farmers and craftspeople. Pretty good reason to grab an extra block, right? Your fridge will understand.

Your Snack Basket Needs Room For Sausage, Honey, And More

Cheese gets top billing, but the supporting cast is strong. The store has carried local goodies like jam, honey, and maple syrup. Meat lovers can look for summer sausage and beef sticks. Pair either one with a sharp cheddar and you have a road trip lunch.

Crackers are on hand too, which saves you a stop somewhere else. Easy snack math, really.

Wooden cutting boards round out the mix. They make a handy way to build a snack board at home or at the cabin.

Here is a fun idea for gatherings. Pick a few cheeses, add sausage and crackers, then drizzle a little honey over a sharper cheese. That sweet and salty combo always wins a crowd. Jam works nicely with milder cheeses like Colby or Gouda.

Planning a gift? Gift baskets packed with a selection of their cheeses are available. A basket like that makes a solid thank-you present for teachers, neighbors, or that uncle who loves cheese a little too much. Everyone knows one.

Plan Your Stop On Highway 10, Or Let The Cheese Come To You

Finding this cheese stop is refreshingly easy. The shop sits at 10898 US Hwy 10 West, Marshfield, WI 54449.

That highway location makes it a natural pit stop for travelers crossing central Wisconsin. Marshfield sits in a region packed with dairy farms, so the setting fits perfectly.

Timing is key. The shop lists weekday hours of 8 a.m. to 5 p.m. on its contact page, with Saturday hours ending at noon. Sunday is closed, so do not plan a lazy weekend cheese run that day. Saturday mornings are your weekend window.

Live too far away for a quick trip? Nasonville Dairy also runs an online store that ships its cheese right to your door. That makes holiday gifts super simple. Friends across the country can enjoy squeaky curds without ever setting foot in Marshfield.

Still, nothing beats standing in the shop with a fresh bag in hand. Your head may spin from all the choices, but your taste buds will be thrilled.