Chris Roelli’s great grandfather came over from Switzerland in 1903 and almost immediately began making cheese in the local co-op. Roelli Cheese officially started as a family business in the early 1920s. The family cheese legacy grew and grew over the next 80+ years to eventually include the family’s own cheesemaking plant in Wisconsin. But in 1991, with the rise of cheaper and cheaper commodity cheese, they ended up closing the plant and stopped making cheese altogether. In the early 2000s Chris Roelli was fresh out of school and determined to bring cheesemaking back to his family. Today Chris makes a variety of hand-crafted, cellar-cured,  limited-batch cheeses inspired by his great granddad’s original recipes.