What is known as Blaser’s USA, Inc. started with a creamery, the Comstock Co-op, built on the site in 1901, accepting home-separated cream from area farmers and manufacturing butter from the sweet cream. In 1948 the company’s focus turned to cheese production. After a short time producing Swiss cheese (and at one time, Limburger), in the 1970s Blaser’s focused primarily on Muenster cheese and is still today one of the country’s leading manufacturers of Red Rind Muenster.
In 1991, Blaser’s became an innovator in the production of flavored natural cheeses, adding ingredients to basic cheeses such as Monterey Jack, Cheddar, Muenster and Colby. The Blaser’s label was first brought to market in late 1993 with the introduction of Cranberry Muenster, one of the first flavored, natural cheeses on the market. In 2006, we began developing a unique blend of savory cheese flavors, infusing them with different ingredients and then, after aging, hand-rolling them in a variety of spices. These products were marketed under the Antonella label and led to the introduction of several exciting new lines in the years following.
In 2007, we introduced Le Fromage de Marcotte: artisan cheeses infused with fruits. A year later we rolled out the Golden Age Cheese line: English-style single-farm domestic cheddars in both plain and flavored varieties made in the traditional manner using milled curds. In late 2008 we began production of the Valley View line, our hormone-free cheeses. And in 2010 we proudly introduced our Kammerude Goudas — artisan domestic Gouda cheese in eight flavors — and added a line of flavored cream cheeses to the mix.
You can taste our rich history in every bite of delicious Blaser’s cheese.