Park Cheese — Then... and Now
Who is Park Cheese?
Park Cheese, of Fond du Lac Wisconsin, is a family owned business with a 100-year history in cheese manufacturing. The company started as a small
farm cooperative making brick cheese in the 1890’s. Italian cheese production started in the 1940’s with the company now producing over eight varieties
totaling nearly 9 million pounds a year. Park Cheese produces cheese for retail, food service, and food processing applications
under the Casaro brand or private label.
In the past 17 years, Park Cheese has undergone five expansions of the manufacturing plant and the addition of a retail packaging operation.
The success of Park Cheese Company can be attributed to the combination of a modern manufacturing facility, traditional cheesemaking practices and the finest milk shipped direct daily from “Grade A” dairy farms located in Fond du Lac, Dodge, Washington, Columbia, Kewaunee, Manitowoc, Brown, Winnebago, Sheboygan, and Green Lake counties.
From 2 oz. containers to hand-formed giant 600 hundred pound Provolone show pieces, Park Cheese serves the small Italian deli to the national food chains. Using only farm-direct milk, Park Cheese is also a special supplier of cheese called: Certified Organic Milk Cheeses” for Parmesan and Romano users.
Award Winners
Three award winning cheesemakers craft Mild, Medium, and Sharp Provolone, Parmesan, Romano, Asiago, Italian style
Fontina, and 
Pepato cheeses. Park’s Cheesemakers have won championships in county, state, national
and international competitions. The most recent awards have been:
©2002 Park Cheese Co. Inc.
Armando with a few 600 pound Provolone gigantes.
Photos from the International Cheese Championship.
Bon Appétit Magazine mentioned Park Cheeses’ Provolone in their 11th Annual “Best of the Year” issue. They went on to say: “...could easily stand alone, or become part of a spectacular cheese course.”