Cheese Merchants est.1998

Cheese Merchants est.1998 Since 1998, Cheese Merchants has provided the finest imported and domestic premium and specialty chee

Seasonal dishes come and go (and we love them). You know what never changes? Cheese makes all of them better.
05/30/2026

Seasonal dishes come and go (and we love them). You know what never changes? Cheese makes all of them better.

05/28/2026

We offer fresh mozzarella in all shapes and sizes. Here are a few of our team’s personal favorites.

One day to remember, a lifetime to be grateful. Happy Memorial Day!
05/25/2026

One day to remember, a lifetime to be grateful. Happy Memorial Day!

Wine and cheese – one of life’s simple pleasures.Which of these pairings would you choose?
05/23/2026

Wine and cheese – one of life’s simple pleasures.

Which of these pairings would you choose?

If you could sit down with our Master Cheesemaker, Steve Bechel, what would you ask him? Here’s a glimpse into the life ...
05/20/2026

If you could sit down with our Master Cheesemaker, Steve Bechel, what would you ask him? Here’s a glimpse into the life of someone dedicated to this artisan craft.

Q: How does someone become a Master Cheesemaker?
A: After you’ve been a licensed cheesemaker in Wisconsin for ten years, you can apply to the Master Cheesemaker program, which requires three years of training and apprenticeship for the specific type of cheese you wish to be certified in.

Q: Why do people choose to become a Master Cheesemaker?
A: Cheesemaking is a complex craft with a long, rich history. Obtaining this advanced certification helps a cheesemaker stand out in the industry and allows them to use the coveted Master’s Mark in the sale of their cheese.

Q: Who grants the Master Cheesemaker certification?
A: Wisconsin is currently the only state in the U.S. with a Master Cheesemaker program. It’s sponsored by the University of Wisconsin’s Center for Dairy Research as well as Dairy Farmers of Wisconsin.

05/19/2026

Our Eau Galle Cheese plant in Durand, Wisconsin is full of history. Started in 1945 by Swiss cheesemaker Leo Buhlman, the cheese produced here has earned multiple awards over the years.

Today, over 500,000 pounds of fresh, local milk arrive at the Eau Galle facility every day, which is turned into 19 million pounds of cheese per year using artisan processes.

Eau Galle Cheese also operates a small retail shop on the property featuring a wide variety of our handcrafted cheeses, local wine and snacks, and unique gifts.

Grilled dishes + cheese = absolute perfection. Happy National BBQ Day!
05/16/2026

Grilled dishes + cheese = absolute perfection. Happy National BBQ Day!

Fresh finds deserve great cheese, and we have the options you need for the season’s best pairings. DM us to learn more!
05/15/2026

Fresh finds deserve great cheese, and we have the options you need for the season’s best pairings. DM us to learn more!

When grilling season hits, you need a go-to cheese with maximum melt. Our fontina or proprietary Creamy Formaggio are ju...
05/12/2026

When grilling season hits, you need a go-to cheese with maximum melt. Our fontina or proprietary Creamy Formaggio are just what you need to take every burger, sandwich, or flatbread to the next level.

Mama Francesca was the mother of our founder, Pasquale Greco, and grandmother of our current President and CEO, Bob Grec...
05/10/2026

Mama Francesca was the mother of our founder, Pasquale Greco, and grandmother of our current President and CEO, Bob Greco. She immigrated from Italy in the 1950s and is fondly remembered in our family with a line of hard Italian cheese wedges and shakers that honor her name.

Happy Mother’s Day from the Cheese Merchants family!

Have you tried all four of these classic Italian cheeses? They make up our “Core 4” cheese portfolio – and for good reas...
05/07/2026

Have you tried all four of these classic Italian cheeses? They make up our “Core 4” cheese portfolio – and for good reason. There’s no dish that can’t be made better with one of these popular picks.

Which one is your go-to?

*Parmesan: Nutty, with sweet-sharp notes, this classic Italian cheese belongs in everything from sauces, to soups, to pasta and beyond.

*Asiago: Buttery and smooth, with a mildly tangy finish. The longer the aging time, the more crumbly and tangy the profile. Works beautifully on a cheese board with fruit and nuts.

*Romano: Bold and salty – can be made from either sheep’s milk or cow’s milk. Adds tang to pesto, soup, roasted vegetables, and more.

*Fontina: Like asiago, fontina develops more complex flavor the longer it’s aged. Buttery, nutty, and melts the best of the four, making it perfect for gooey sandwiches and comfort dishes.

Address

1301 Schiferl Road
Bartlett, IL
60103

Telephone

+16302210580

Website

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