Nasonville Dairy stands as a testament to Wisconsin’s legendary cheese heritage, operating as the oldest cheese plant in Wood County since 1885. Run by the Heiman brothers since the late 1960s, this family operation has expanded to include three specialized processing facilities while maintaining their commitment to exceptional quality. Their impressive daily capacity processes 1.8 million pounds of milk from 190 Wisconsin dairy farms, transforming it into 160,000 pounds of artisanal cheese daily. With 42 premium cheese varieties and distribution reaching international markets, Nasonville represents the perfect blend of traditional craftsmanship and innovative flavor development.
From Humble Beginnings to Cheese Empire
The story of Nasonville Dairy begins in 1885 when the original cheese plant was established in Wood County, Wisconsin. This makes it the oldest operational cheese plant in the county, with a heritage spanning over 135 years. The modern chapter of this cheese legacy started in the late 1960s when the Heiman brothers took ownership, transforming a local operation into a nationally recognized cheese producer.
Today, the operation remains firmly in family hands with Ken Heiman serving as CEO, Kelvin managing transportation and distribution, and Kim overseeing plant operations. This family-centered approach ensures the preservation of traditional cheesemaking techniques while embracing modern innovation. The commitment to keeping production within the family mirrors many of Wisconsin’s finest dairy operations, where generational knowledge transfer is as valuable as any modern equipment.
Nasonville’s growth is reflected in their expanded facilities, which now include three distinct processing centers. The main headquarters handles most cheese production, while a dedicated milk bottling plant and the Nasonville North facility in Curtis, WI, focus on specialized products. This strategic expansion has allowed them to diversify their cheese portfolio while maintaining exceptional quality standards across all product lines.
Production Capacity That Impresses
The scale of Nasonville’s operation is truly remarkable in today’s dairy landscape. Each day, they process an astonishing 1.8 million pounds of milk sourced exclusively from 190 Wisconsin dairy farms. This commitment to local sourcing not only supports the regional agricultural economy but also ensures the freshest possible milk for their cheeses – a critical factor in producing premium dairy products.
The main plant transforms this milk into approximately 160,000 pounds of cheese daily. This translates to an annual production exceeding 46 million pounds of cheese, with cheddar varieties accounting for 60% of this impressive output. The ability to maintain consistent quality at this volume demonstrates why Nasonville has become a trusted name in the industry.
Their production capabilities place them among the leading cheese manufacturers in Wisconsin, a state already famous for its dairy excellence. The efficiency of their operation doesn’t come at the expense of quality, as they’ve managed to scale traditional cheesemaking methods to meet modern demand. This balance of quantity and quality has positioned them as a cornerstone of Wisconsin’s dairy industry, contributing significantly to the state’s reputation as America’s Dairyland.
While many producers face challenges with dairy industry tariffs and regulations, Nasonville has maintained steady growth through strategic expansion and efficient production practices. Their ability to adapt to changing market conditions while preserving their artisanal approach sets them apart from many competitors who struggle with similar production volumes.
Cheese Variety: From Classics to Bold Innovations
What truly distinguishes Nasonville in the competitive cheese market is their remarkable diversity of offerings. With 42 premium cheese varieties in regular production, they cater to virtually every taste preference and culinary application. Their Monterey Jack line alone features 20 different flavor profiles, demonstrating their commitment to innovation within traditional cheese categories.
Nasonville has earned particular recognition for their adventurous approach to spicy varieties. Their catalog includes bold options like Carolina Reaper and Scorpion cheddars, which push the boundaries of traditional Wisconsin cheese. For those with less daring palates, they offer classics like Cheddar, Colby, Farmer’s, and Pizza cheeses, alongside more specialized varieties including Feta, Gouda, Fontina, and Parmesan.
The flavor innovation doesn’t stop with heat levels. Unique combinations like Blue Marble Jack, Garlic & Herb, and Horseradish cheeses demonstrate their creative approach to flavor development. While some Wisconsin cheesemakers focus solely on perfecting traditional recipes, Nasonville embraces experimentation while respecting cheese-making fundamentals.
Their Nasonville North plant in Curtis specializes in artisan specialty cheese and produces ten varieties of fresh cheese curds. These squeaky treats are a Wisconsin staple and represent the perfect bridge between traditional dairy heritage and modern snacking preferences. This facility highlights how dedicated cheese production campuses can foster specialized excellence within a larger operation.
Global Reach with Local Roots
Despite their deep Wisconsin roots, Nasonville Dairy has established an impressive international presence. Their products are distributed throughout the United States and exported to five countries across three continents, including China, Canada, South Korea, Saudi Arabia, and Chile. This global distribution network speaks to the universal appeal of their cheese varieties and their ability to meet international quality standards.
Interestingly, only about 15% of their production is sold under the Nasonville brand label. The remaining 85% is either contract-packed for other companies or used as ingredients in food manufacturing. This business model demonstrates their flexibility and reliability as a wholesale cheese producer trusted by numerous food brands and manufacturers.
Their international success has come during a time when plant-based dairy alternatives have gained significant market share. Yet Nasonville’s commitment to authentic, high-quality dairy products continues to find enthusiastic consumers globally. Their ability to maintain traditional cheese-making excellence while adapting to international tastes and preferences has been key to this expansion.
For food enthusiasts looking to explore new flavor combinations, I’ve found that submitting recipes to community collections can provide great inspiration. If you’ve discovered a fantastic way to use specialty cheeses like those from Nasonville, consider submitting your dessert recipe to share with fellow dairy lovers!
Master Cheesemakers and Award-Winning Quality
Perhaps the most impressive aspect of Nasonville’s operation is their team of certified experts. They employ four Wisconsin Master Cheesemakers out of approximately 60 in the entire state. These artisans have earned specialized certification in Asiago, Cheddar, Feta, and Monterey Jack production through Wisconsin’s rigorous certification program, which requires years of dedicated study and practice.
The Master Cheesemaker program represents the highest level of professional accomplishment in Wisconsin’s dairy industry, comparable to master sommelier status in the wine world. Having four certified masters under one roof places Nasonville in an elite category within the state’s cheesemaking community. This concentration of expertise ensures exceptional quality control across their diverse product line.
Their commitment to excellence extends beyond personnel to include facility certification and external validation. Nasonville maintains SQF (Safe Quality Food) certification, demonstrating their adherence to international food safety standards. Their products have also received numerous regional and international awards, validating their approach to both traditional and innovative cheese varieties.
The recognition they’ve received at dairy competitions nationwide highlights how they’ve maintained artisanal quality despite their substantial production volume. For cheese lovers who appreciate supporting establishments with proven credentials, Nasonville offers the perfect combination of certified expertise and creative innovation.
A Flavor Philosophy That Sets Them Apart
Nasonville’s approach to cheese production is perhaps best summarized by CEO Ken Heiman’s philosophy on what makes them unique. According to Heiman, “Probably what makes us a little bit different than a lot of our neighbors is our versatility. We make and manufacture quite a few different cheeses, including 20 flavors of Monterey Jack, Goudas, Muensters, and Kefirs. We aren’t afraid of heat, either, as we love bringing unique spicy flavors for brave souls who want a taste of adventure.”
This adventurous spirit has become a defining characteristic of Nasonville’s brand identity. While maintaining respect for traditional Wisconsin cheese varieties, they’ve embraced innovation in ways that many heritage producers have hesitated to explore. Their willingness to experiment with bold flavors and unconventional combinations has attracted a loyal customer base looking for both familiar comfort and exciting new tastes.
The diversity of their cheese portfolio also reflects a deep understanding of how cheese functions in modern cooking. From melting properties to aging potential, each variety is developed with specific culinary applications in mind. This practical approach to cheese development ensures their products perform beautifully in everything from gourmet recipes to everyday comfort foods.
For those interested in learning more about artisanal cheese producers or wanting to support local dairy businesses, consider adding your favorite local shop to a business directory for dessert shops. This helps connect food enthusiasts with quality producers like Nasonville. The connection between traditional dairy farming and modern consumer expectations has been carefully considered in Nasonville’s development process, resulting in products that honor heritage while embracing contemporary tastes.
Experiencing Nasonville Cheeses
For cheese enthusiasts eager to experience Nasonville’s exceptional products firsthand, they offer multiple purchasing options. While 85% of their production goes to other food companies, the 15% sold under their own label is available through various retail channels. Their direct-to-consumer sales provide an opportunity to taste their complete range of flavors.
If you’re planning a Wisconsin cheese tour, their main facility is located at 10898 Hwy 10 West in Marshfield. For wholesale inquiries, they can be reached at 715-676-2177 or via email at sales@nasonvilledairy.com. Individual consumers interested in mail order options can contact them at mailorder@nasonvilledairy.com or visit their website at nasonvilledairy.com for current product offerings.
Their website also provides background on their cheese production processes and the specific flavor profiles of their various offerings. For those concerned about food safety in dairy products, raw milk cheese safety information is an important resource when selecting and storing specialty cheeses.
For true cheese lovers, wearing your passion can be as fun as eating it! Check out churro & foodie-themed apparel that lets you showcase your love for artisanal foods. Nasonville’s commitment to quality makes their cheeses worth seeking out, whether you’re a casual cheese fan or a dedicated connoisseur looking for your next favorite variety.