Our story, the tradition of our family...

Springside Cheese Corp, a family owned Wisconsin cheese manufacturer located north of Octonto Falls, Wisconsin, has been producing traditional and flavored artisan cheese since 1908. Springside Cheese has gained a reputation of producing high quality cheese, rich and creamy in flavor.

Over the years Springside Cheese has hand crafted its own niche of unique artisan flavors that can be found today in our product line. You can enjoy our original Pepper Jack, Salsa Jack, Beer Cheddar, Habanero Jack and much more.

We are proud to be able to share our family tradition of making real Wisconsin cheese, the pride of Wisconsin!

Historical Timeline

Fall 1973

Wayne R. Hintz and family purchase a small cheese factory. The factory begins with 60 dairy farmers supplying 17000 pounds of milk each day, of which 52 of the farmers ship their milk in 10 gallon milk cans and 8 of the farms are picked up by a bulk truck. With the help of 2 employees, the incoming milk is turned into 1700 pounds of Cheddar 40 pound blocks, 7 days a week.

Fall 1974

Production is shifted from 40 pound blocks to Cheddar 12 pound midgets and 22 pound daises. With this change, an additional employee is hired and a new packaging system installed. This new system includes the additional surface drying of the cheese and the application of a paraffin wax coating.

Summer 1979

Springside begins to receive the majority of the milk via larger and more efficient bulk trucks instead of 10 gallon milk cans. With this transformation, the installation of (bulk) storage tanks becomes necessary to hold the milk until processing. Employment is increased to 6 and the total daily milk intake is at 20000 pounds.

Spring 1982

Construction of a new manufacturing facility and retail store, located 4 miles south of the original plant, begins. Cheese production grows to 4000 pounds daily, supplying 5 wholesale accounts with distribution reaching throughout the Midwest. Colby and Monterey Jack 40 pound blocks are added to the Springside product line.

Summer 1995

Production running 19 hours a day, 6 days a week turning 140000 pounds of milk into 15500 pound of cheese. Employing 40 full time and 5 part time individuals the company adds Pepper Jack, Caraway, Onion & Garlic, Edam and Reduced Fat Cheddar to the product line. In addition to the 40 pound blocks, 22 pound daisies and 12 pound midgets, Springside also produces 12 pound longhorns and 2.5 pound gems.

Spring 1996

Management decides that the creation of a separate trucking company is necessary to maximize efficiency and profitability. Springside Trucking is incorporated in April, 1996.

Winter 2000

Ushering in the new millennium, Springside Cheese goes live on the Internet.

Spring 2009

A new retail store is opened in Stiles, Wisconsin, providing cheese, wine and bulk foods.

Fall 2009

Springside Cheese wins 2009 Best in Class at the 2009 United States Championship Cheese Contest held in Green Bay, Wisconsin.

Summer 2010

A redesigned website is launched highlighting the rich tradition of Springside Cheese.

Winter 2011

Springside Cheese goes shopping online! Launching their very own online cheese store; making their specialty cheese available across the USA.

Spring 2011

Wayne Hintz, owner and cheesemaker of Springside Cheese, takes Best of Class and Second Award at the 2011 United States Championship Cheese Contest for his producing of Bandaged White Cheddar for Red Barn Dairy Products.