small batch cheese

Discover what makes our full-cream Muenster and Colby cheese curds so fresh, flavorful, and squeaky. Learn why that famous squeak fades after two weeks and how our award-winning process—gravity-formed blocks, high moisture, and zero cream removal—earned us 1st, 2nd, and 3rd place at the Ohio State Fair.

At Tri-State Cheese, we believe great cheese is made with patience, tradition, and a hands-on approach. Our artisanal process begins with fresh milk from local dairy partners, gently transformed into curds and whey. Instead of relying on industrial presses, we use an old-school gravity-formed method—pouring curds into open molds and letting time and gravity do the work. This slower, natural process produces a creamier texture, preserves character, and results in cheese that feels truly authentic. Each small batch receives personal attention, reflecting the unique qualities of the milk and the heritage behind our craft. Today’s artisan cheese renaissance is more than a trend; it’s a return to integrity, flavor, and connection to the maker. From farm partnerships to family traditions, every bite of our cheese tells a story. Discover the taste of authentic, small-batch cheese—crafted the old-fashioned way, and made to be shared.

Discover the cheese that started it all at Tri-State Cheese — Muenster. Learn about its rich history, our unique gravity-formed process, pairing tips, and why this creamy, mild classic is still a Midwest favorite.