Late 1800s

Springside Cheese traces its roots to Wisconsin’s early dairy heritage, when farmers shifted from wheat to cheesemaking in the late 1800s. Influenced by European traditions, the craft grew into a statewide legacy, earning Wisconsin its “America’s Dairyland” title and a reputation for unmatched quality and licensed craftsmanship.

1908

Springside Cheese was founded in 1908 in the rolling hills north of Green Bay, named for a nearby natural spring. From the start, the creamery crafted handcrafted cheeses using fresh local milk, serving its community while carrying on Wisconsin’s cheesemaking tradition.

1973

Over time, the creamery changed ownership, operating as both a cooperative and private business while becoming a staple of the local dairy community.

A new chapter began in 1973 when cheesemaker Wayne R. Hintz purchased the factory, bringing together his dairy farming roots and hands-on training to revitalize Springside Cheese and guide it into a new era.

1990 - 2020

Over the years, Springside cheeses have received recognition in prestigious competitions such as the American Cheese Society, US and World Championships, and the International Cheese Awards, reflecting the dedication of its cheesemakers to quality and tradition.

Today

Today, Springside Cheese continues the legacy that began more than a century ago. From classic Wisconsin cheddars and creamy Colby to squeaky fresh cheese curds and flavorful specialty cheeses, every batch reflects the same commitment to craftsmanship that has guided the creamery since 1908.

Rooted in the traditions of Wisconsin dairy farming and strengthened by generations of cheesemakers, Springside remains dedicated to producing authentic, handcrafted cheese that brings people together. Whether at the table, on a board, or on the go, enjoying Springside cheese means sharing a moment with family.

Making cheese is our tradition. Making it part of your table is our purpose.

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