Rooted in Craft. Built on Experience.
Tri-State Cheese was founded by cheesemakers who spent decades mastering their craft inside one of Ohio’s longest-standing cheese traditions. From the very beginning, our focus has been simple: make rich, flavorful cheese that’s meant to be enjoyed — not just admired.
Decades in the Vat
Founders Nelson Hershberger and Stanley Mullet began their careers at Steiner Cheese, a Swiss cheese plant established in 1833. Between them, they worked every stage of cheesemaking — from milk handling and sanitation to production and leadership.
Over the years, Nelson’s dedication to the craft earned multiple awards at the Sugarcreek Swiss Festival and the Ohio State Fair. Together, Nelson and Stanley built the experience, confidence, and shared philosophy that would eventually become Tri-State Cheese.
A Different Way Forward
After years of refining their skills, Nelson and Stanley saw an opportunity to build something of their own — a cheese company centered on quality, consistency, and intention. Rather than chasing extremes, they wanted to focus on balance: rich milk, careful cultures, and aging that enhances flavor without sacrificing texture or usability.
In 2011, that vision took physical shape in Hicksville, Ohio.
Built on Regional Milk
Production began eighteen months later with Muenster — still one of our staples today — made from milk sourced from Amish farms across Ohio, Indiana, and Michigan. That regional milk remains a cornerstone of what we do, contributing to the creamy texture and dependable performance our cheese is known for.
From the start, demand grew through word of mouth, local support, and a simple truth: the cheese spoke for itself.
Growing with Purpose
As Tri-State Cheese expanded, we invested in our facility and packaging capabilities to support growth without compromising quality. Every upgrade was made with the same goal in mind — protecting consistency, freshness, and flavor as more people discovered our cheese.
We don’t rush the process. We don’t chase trends. We focus on doing the fundamentals well, every single batch.
Cheese Made to Be Eaten
Today, Tri-State Cheese remains committed to the principles that shaped us from the beginning: full-cream milk, small-batch care, and intentional aging.
Our cheese melts better, slices cleaner, and fits real life — whether that’s a grilled cheese, a snack board, or a family dinner.
Cheese you actually use.