Aged 90 Years, Scray Cheese Keeps It Fresh

Scray Cheese Co. is housed inside a humble building with a drive-up window for customers — though it's not exactly on the way into work for most folks, unless of course work is in one of the farm fields surrounding longtime family-owned business in Rockland, just south of De Pere. The homey exterior, parking lot with no more than 10 spots and small retail shop, belie the fact that 100,000 pounds of cheese are being produced each month and shipped as far as both coasts in the United States.

With a new brine bath system that more than doubles the amount of cheese that can be brined at a time, Scray Cheese is positioned to keep growing and if Ryan Scray — a fourth generation family member — has his way, the company will double its workforce of 15 employees during the next five years.

A lot of that growth is being driven by demand for cheese curds.

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