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Submit your creamery.

We profile Wisconsin (and occasionally regional) creameries that make cheese curds worth knowing about. If you run one, or you think we’ve missed one, tell us. Listings are free, editorial, and never pay-to-play.

Our cheesemaker directory exists to send curd lovers to the people who actually make the curds. If that’s you, we want to get it right.

What the directory is

The cheesemaker directory profiles family creameries and cooperatives that make cheese curds, with a focus on Wisconsin. Each profile covers the operation’s history, the family or co-op behind it, what they make, where to buy it, and what makes their curds distinctive. We currently profile more than a dozen creameries, from century-old co-ops like Ellsworth to award-winning family operations like Carr Valley.

These are editorial profiles, not advertisements. We research and write them ourselves, verify every fact against multiple sources, and cite those sources at the foot of each page. Being listed costs nothing. We don’t accept payment for placement, and a paid relationship would not change how we cover a creamery.

Who we’re looking for

We prioritize creameries that meet most of the following:

  • You make cheese curds. Fresh curds are the core of what this site covers. Creameries that make curds (in addition to whatever else) are the natural fit.
  • You’re a real, verifiable operation. Licensed cheesemaker, a physical creamery or co-op, a retail presence or distribution we can confirm. We need to be able to fact-check the basics.
  • You have a story. Multi-generational family history, a co-op model, a Master Cheesemaker on staff, an unusual technique, a notable award. The profiles that read best have a hook beyond “we make good cheese.”
  • You’re in Wisconsin, or close. Wisconsin is the heart of the directory. We’ll consider strong regional creameries (Minnesota, Upper Midwest) case by case, especially ones with a genuine curd reputation.

You don’t have to be famous. Some of our favorite profiles are small operations that most curd lovers have never heard of. If you make a squeaky curd and you’ve got a story, send it.

Your information will be used only to respond to this message. Submitting this form does not subscribe you to marketing emails.

What happens after you submit

We treat every submission as a lead for an editorial profile, not an automatic listing. Here’s the process:

1. We confirm receipt

You’ll get an automatic acknowledgement when the form goes through. If you submitted by email, we reply within a couple of business days.

2. We research & verify

We cross-check the details against the creamery’s own materials, the Wisconsin Cheese Makers Association, Dairy Farmers of Wisconsin, trade press, and other primary sources. We may reach out with follow-up questions. Accuracy is the whole point of the directory, so this step takes time.

3. We write the profile

If the creamery is a fit, we write a profile in the same format as the rest of the directory: history, the family or co-op, what they make, where to buy, and a sources block. We write it in our own editorial voice. We’re happy to share a draft with you for fact-checking before it goes live.

4. It goes live

Once published, the profile joins the directory and gets cross-linked from relevant city guides, recipes, and the Wisconsin cheese trail where it makes sense. We’ll let you know when it’s up.

Frequently asked questions

Does it cost anything to be listed?

No. Listings are free and editorial. We don’t sell placement, and paying us would not get a creamery into the directory or change how we cover it.

Can I nominate a creamery I don’t own?

Yes, please do. Some of the best directory candidates come from curd lovers nominating their local favorite. Use the form and pick “Fan nominating” for your role.

Will you list a creamery that doesn’t make curds?

Probably not. This site is specifically about cheese curds, so the directory centers on curd makers. A creamery famous for other cheeses might still earn a profile if there’s a strong curd angle, but curds are the throughline.

Do I get to approve the profile before it’s published?

You get to fact-check it. We’ll share a draft so you can flag any factual errors. The editorial voice, framing, and final wording stay with us, since these are independent profiles rather than sponsored content.

How long does it take?

It depends on our research queue and how easily we can verify the details. Submissions with complete information and a clear curd story move fastest. We don’t guarantee a timeline, but we read everything.

I’m a restaurant or festival, not a creamery. Where do I go?

Use the right form: submit a restaurant for places that serve curds, or submit a festival for curd-themed events. This page is just for the creameries that make the curds.

Not a creamery?

We take submissions for restaurants and festivals too. Pick the right door below.

Submit a restaurant → Submit a festival Browse the directory