Brennan’s and cheese go hand in hand and the tradition began with Frank Brennan in 1942. Soon after opening his fruit stand, he expanded his selection to include cheese. Lucky for him, some of the world’s best cheese was being produced by families right his own backyard, Green County, Wisconsin. In fact, his son Skip Brennan is still working with many of the same families today.

Green County’s cheesemakers are also some of the most highly trained and respected in their field. Wisconsin has the only Master Cheese program outside of Europe and the training is rigorous. You cannot even make it into the program unless you have worked as a Cheesemaker for ten years and have been making your chosen cheese variety for at least five years. We are proud to work with many of these Masters.

At Brennan’s we are also fortunate enough to be able to bring our customers all of the cheese from US and World Championship contests, the best cheeses from around the country and the globe. Look for these right after we finish celebrating St. Patrick’s Day.

Our cheese selection is vast and growing everyday with new creations like Cranberry Cheddar, Maple Syrup Cheddar, Golden Pilsner Cheese Spread and more, but we still love the classics like Baby Swiss, Gouda and Colby!

Our cheese cutting and packaging facility in New Glarus is always buzzing with ideas and activities to bring you best of the best from Green County and around the world.

Enjoy!

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