6 The Cheese Guide
BY LORRIE BAUMANN
Though it doesn't appear on its Nutrition Facts label, family is often
the ingredient that helps define an artisanal cheese. And like the
cheeses themselves, these families wouldn't be what they are
without a culture to bind them.
A New Generation Builds on Long
Family Tradition at Springside Cheese
Springside Cheese's Keith, Nathan and Bradd Hintz are the newest
generation of cheesemakers in a Wisconsin family tradition that
goes back to where their great-grandfather Edward Winter started
making cheese around 1910. He passed the tradition down through
his family to the brothers' grandfather, Eugene Winter. Their
father, Wayne Hintz, first learned how to make cheese in Krakow,
Wisconsin at the Krakow Cheese Factory run by their great-uncle,
Paulus Winter. Wayne also worked for his father-in-law, Eugene
Winter, at Elmwood Cheese Factory in Little Suamico, Wisconsin,
before buying Springside Cheese in 1973, with help from Eugene.
"Like Edward getting his kids into their own cheese factories,
our grandfather Eugene actually purchased the factory for my
mom and dad, which was exactly what his dad did for him," says
Nathan, who now handles all of the production operations and
regulatory compliance for the business. "It gave them a start."
Keith, who's the oldest of the trio of brothers, is now the
family
V A L U E S
make cheese artisanal
Nathan Hintz Keith Hintz Bradd Hintz
