All of our classic cheese is made using fresh milk from small local farms here in Ohio. We make classic cheese the right way, with the care you’d expect from a family-owned business, in small batches by hand with a European tradition.
Bunker Hill Cheese’s history runs through Switzerland and the Dauwalder family. John, also known as Hans, trained as a master cheesemaker in Switzerland and came to the United States in the 1920s, where he worked at the Bunker Hill Cheese Co-op.
Choosing a selection results in a full page refresh.