Feta and Greek yogurt are two keys to Klondike Cheese's future growth plans. The Wisconsin-based cheese-maker switched its focus years ago to feta, and this year's introduction of Greek yogurt indicates that the company is looking to broaden its reach, selling the yogurt retail and to other processors as an ingredient.
Numbers from the National Agricultural Statistics Service show Wisconsin still leads the nation in cheese production, making 26% of U.S. cheese in 2009. Production of specialty cheese was up 10% in the state over 2008.
Klondike Cheese Co. has revamped its website to include recipe ideas and information about its feta, Muenster and brick cheeses. The site also tells the history of the Wisconsin company, founded in 1925.
Montreal-based dairy company Saputo says it is ready to make purchases with the goal of "expanding its presence in key markets." The firm posted a 37.2% net profit increase for the year that ended in March 2010 and says it will continue to invest in the growing specialty cheese category.
Ron, Dave and Steve Buholzer are third-generation cheese makers who make feta, Muenster and brick cheese that is sold throughout the U.S. Their Klondike Cheese Co. in Wisconsin is known for its Odyssey Greek Style Feta Cheese.