Klondike Cheese recently took home Best of Class in low-fat cheeses and completely swept the flavored feta category, in addition to placing in yogurt, and reduced-fat soft cheeses at the World Championship Cheese Contest. But these awards aren’t just a stroke of luck — they are the result of a century of family dedication.
Since 1925, when Dave Buholzer’s grandparents first began making cheese, the company has evolved from a three-person shop into a powerhouse with over 300 employees.
In its infancy, milk arrived at the plant in traditional cans, a far cry from the bulk tanks and automated systems used today. While the company originally built its reputation on Swiss cheese, it pivoted in 1970 to meet changing consumer tastes, eventually becoming a leader in Muenster, Brick, and its award-winning Feta and Greek-style yogurts.
The heart of Klondike remains the family. Currently, three brothers are transitioning leadership to a fourth generation of nieces and nephews who are already spearheading new expansions. When asked if the pressures of a family business ever cause friction, Buholzer noted that they are the exception to the rule.
“For some reason, our family gets along really well,” he said with a smile. “It’s actually fun, rather than a chore, to work with family.”
As the industry looks toward a future defined by mechanization and artificial intelligence, Klondike Cheese remains focused on the same principles that sustained it for 101 years.
“We make our changes according to what the consumer wants, what the industry wants, and a little bit of it once in a while is just we’d like to try something different and see how it works,” Buholzer says.
