Did you know that it takes nearly 6 quarts of fresh milk to make one pound of Swiss Cheese?     Each of our milk silos holds 60,000 gallons (over 1/2 million pounds) of fresh, sweet USDA Grade A approved milk, which produces 43,000 pounds of cheese. Our master Cheese Makers and state of the art equiptment insure of every batch of our natural Swiss cheese is consistently delicious, with award-winning quality and flavor. From our first batch of 200 pounds of Swiss cheese back in 1956, steady growth has brought us today to a total yearly production of approximately 25 million pounds. That’s over 12,000 tons of Swiss cheese! Middlefield Swiss Cheese is sold from New York to California under many different brand names, and we feel that if you like cheese, you’ll love Middlefield Swiss Cheese.

The Art of Cheesemaking is a tradition in the Rothenbuhler family that has spanned several generations. As God gives His strength, wisdom and blessing, we will endeavor to keep the same commitment to excellence in future generations.