Joe's Cheese House - Marinette

Really amazing place. Carol KNOWS cheese (and she will also let you know). You have an excellent 23-year-old cheddar here, but unlike other shops Carol is proud of it and will not only deliver it to brokers and other shops. If you are a dedicated Turophile, this business is worth visiting a lot of hours in the car: to talk to Carol, hear and see a little of Wisconsin Italian-American history and try some of the best aged Cheddar on the planet.

Carol is the Sweetest but fiestiest little Italian Woman you'll probably ever meet! I Just Loved her! The Cheese here Absolutely Speaks for itself!!! I've only tried the aged Cheddars; and they are punch you in the face and smack yo momma good! I've tried just about all the cheese shops all through Wisconsin, and Joe's Is Absolutely the Sharpest, while still Creamiest, as well as Not to Crystal filled bites of Aged Cheddar I've ever had! It is By Far A Superior Cheese that I will continue to bring home to my Family for the Rest of our Lives For Sure!!!literally placing another order right after this review. Thanks Carol!!!

Great place and excellent cheese! Carol is awesome, a great cheese expert and fun to talk to. We send lots of our friends there it's our very favorite cheese store in all of northeast Wisconsin!

This place is a hidden gem. I love cheese and had some 10 year old cheddar last summer, elsewhere. The store owner was such a character and offered me her family’s history, she’s 4th generation owner. She also had me try their 10 and 18 year old cheddar. The 18 year was outrageous and so good. I ended up getting 3 blocks, almost a pound each of the 7 year old only because I didn’t realize they’re cash only place. Still, what a nice place and the cheese is outstanding! I’ll be ordering online, since I was only visiting during a business trip.

There's a lot of history in this place. The woman who runs it has spent her entire life working in cheese factories. If you're looking to learn about acidity, coloring, aging, and other specialized aspects of cheese, then this is the place to be.