Meet the Cheese Brothers
Hi there! We're Eric Ludy and Gene Graf, co-founders of Cheese Brothers. We're two guys from Wisconsin with a cheesy side and Dairy State spirit. You could say it's in our blood. Eric's great-grandfather, a Swiss cheesemaker named Fred Ludy, started the family's first cheese factory in Wisconsin in 1919. Gene learned the trade from Tom Ludy, Eric's dad. We're not brothers by birth, but ever since we launched our company in 2015, we've been bonded by the brotherhood of great cheese.
We know we’re sharing something more than just our cheeses.
E-commerce can be cold and impersonal. Food is a source of camaraderie. Our thoughtful, unpretentious approach is an expression of authenticity, offering a refreshingly human online shopping experience. Because accessible, quality cheese belongs at every table, and every customer interaction deserves the utmost care.
And Cheese Brothers cares.
We thank you all, from the bottom of our hearts, for all of your support! Onward and forward to another hundred years!
Family Innovation Meets Tasty Innovation
We keep it simple:
Milk, salt, natural cultures. Our products are never processed or artificial in any way. Just good, old-fashioned Wisconsin cheese from old-school Wisconsin folks. Seasonings are always natural with simple ingredients, not fabricated flavors.
We practice time-honored techniques
Our cheese has been made the same way since 1919, when Eric’s great-grandfather, Fred, immigrated to the United States from Switzerland – although we now work with a bit fancier equipment. The milk comes in, cheesemakers add the cultures, and curd is formed. Any seasonings or ingredients are added for flavor. The cheese is then pressed into blocks and allowed to cure, usually for several months or sometimes years for aged varieties. The cheese is then cut and wrapped, labeled, and shipped from the Dairy State to your door.
We delight in the details
Nobody does dairy like we do in Wisconsin. We consider our official Wisconsin Cheese badge of authenticity, issued by the Dairy Farmers of Wisconsin, a badge of honor on all our products. That's how you know we've got the good stuff!
As small Wisconsin cheese producers committed to working with rBST-free milk from family farms, you can taste the amount of care and attention that goes into our cheeses.
The farmers who provide the milk for our cheeses share the sentiment that they have an ethical and moral obligation to be attentive to all aspects of their cows' health and well-being. They adhere to strict standards regarding the treatment and housing of the animals.
We experiment with intention
We’re constantly innovating, and we’ve developed our own methods for crafting delicious and distinctive cheeses.
Smoking the competition - We cold-smoke our cheeses, low and slow, with hardwood. This infuses the cheese with rich, smoky flavor while preserving the texture and integrity. Most brands smoke their cheeses with heat or, worse, artificial liquid smoke - yuck!
Flavor fanatics - As proud cheeseheads, we’re constantly searching for interesting flavors that make our cheese sing, like Honey Sriracha and Mango Habanero.
Exclusive blends - We work with fellow cheesemakers to combine different techniques. The result: amazing, dynamic cheeses like Rhapsody, a cross between Cheddar and Parmesan, or Fratello, which blends Asiago and Parmesan but is softer and more mouthwateringly meltable.
