Some of the most complex cheese flavors in the country start with quiet, intentional farming—and few places do it better than Kingston Co-op Creamery. Nestled in Kingston, Wisconsin, this Amish-owned creamery has been crafting award-winning blue cheeses since 1984, combining centuries-old tradition with hands-on care and sustainable practices.
Kingston’s Amish community arrived in these rolling fields in 1978, bringing a deep respect for the land and the quiet rhythms of daily life. That spirit carries into the creamery, where small family farms, hand-milked cows, and seasonal forage create milk that forms the backbone of Kingston’s blue cheeses.
When local creameries closed, farmers came together to preserve their heritage, forming a cooperative that eventually became Kingston Creamery. Today, over 60 patron farms contribute more than 25,000 pounds of fresh milk each day, supporting a creamery that honors its past while producing cheeses for a modern audience.
From milk delivered in traditional ten-gallon cans to hand-packed wheels aging for up to 90 days, Kingston’s cheesemakers combine old-fashioned techniques with careful attention to flavor and texture. Piercing the wheels for veining, balancing creaminess and depth, and aging in carefully monitored cellars, their blues challenge everything people think they know about the category.
In a recent Wisconsin Foodie episode, host Luke Zahm spent a day with cheesemaker Nelson Schrock, exploring the craft of blue cheese and the connection between small farms, sustainable practices, and the flavors on the plate.
Watch the Full Episode
See the creamery, the cheesemaking process, and the flavors that make Kingston Blue Cheese stand out.
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