Bio: Lagander Cheese (U.S. Champion - Mar 2017)

Transcriber: stan@wiclarkcountyhistory.org

Surnames: Lagander

----Source: THORP COURIER (Thorp, Clark County, Wis.) 19 Jul 2017

The 2017 United States Championship Cheese Contest took place on March 7 & 8 in Green Bay, Wisconsin. During that event, Stanley cheese manufacturer La Grander's Cheese, took Best in Class for their Colby Cheese.
Third generation cheese maker, Ryan LaGrander took time to answer a few question about their big win.

Q: How did you feel about winning Best of Class for Colby?
"Winning Best of Class for our Colby in the US Championship Cheese Competition is a great honor. The cheese is judged against other cheeses from across the country. There is a lot of hard work that goes into making quality cheese and being recognized for that is great. The Best of Class award means a lot to our family but it is for everyone that is a part of what we do. From the quality milk that is supplied to us by our local producers to all of working employees, the award is for them as well."

Q: Can you tell us a little about your winning cheese?
"Colby is a Wisconsin original cheese that was first produced in Colby, Wisconsin. It is a mild flavored and versatile cheese that is similar to Cheddar. Colby and Cheddar Cheese Curds are our specialty at LaGrander's and we take a lot of pride in knowing our customers enjoy our cheese."

Q: How does it feel to have another award winning cheese company just down the road (Marieka Gouda)? Do you find it to be a good motivator?
"It is great to have another award winning cheese company so close by. Marieka and her team always do well at the competition and my hat is off to them."

Q: Family owned and operated since 1960, that is an impressive business. What made your family decide to enter the cheese industry, and what was the process like in becoming what you are today?
"My grandparents, Dannie and Lorraine LaGander, purchased our plant in 1960. He (Dannie) made cheese and ran a couple plants down in the Marshfield area and decided to go into business for himself. They started off making Muenster and Brick, and then progressed to making American style cheeses like Colby, Cheddar, and Monterey Jack. My parents, Randy and Sandy, took over in the early 90's and we continued to grow. Now my brother Joe, my wife Mandi, and myself are part of the business. It is awesome to be able to carry on our family cheese-making tradition and we wouldn't be what we are today without everyone involved."

Q: Lastly, What does the future look like for LaGrander Cheese?
"The future is bright for LaGrander's Cheese. The demand for high quality natural cheese is strong and we continue to strive to be the best at what we do."