A natural-rind Parmesan wheel on a dark plate

Hard Italian cheese, converted to your spec since 1998

A family business converting cheese for foodservice, food manufacturers and retail private brands.

What format do you need?

Shakers 3 to 24 oz, 4 to 6 oz cups, 6x5, 4x5 and 2x5 lb cases, PC packets, and totes of 100x10 or 40x25 lb. Quote grated

Grated, shredded, shaved, dehydratedor wedged

A wedge cut from the Parmesan wheel, showing the crystalline paste

We start with premium cheeses and convert them to the cut, size and pack your business needs. 21 formats in all, and 9 for Parmesan alone.

Parmesan, Romano, Asiago, Fontina, Grana Padano, Pecorino Romano, Parmigiano Reggiano and Creamy Formaggio.

Request a quote See all formats

Cheese MerchantsOur own conversion lines in Bartlett, Illinois, turning wheels into your format since 1998.

Eau GalleArtisanal wheels of Parmesan, Romano and Asiago from Durand, Wisconsin. Family owned since 1945.

Dairy StateHigh-quality cheese blocks, proudly made in Rudolph, Wisconsin.

ToscanaAward-winning fresh mozzarella and Oaxaca cheese, made since 1993.

Mama FrancescaHard Italian cheeses named after Nonna Francesca, our President's grandmother.

Selfish CowPlant-based, dairy-free cheese with super cheesy pull and melt.

Fully aged cheese, made free from the extras

Free fromrBST
Free fromgluten
Free fromartificial colors
Free fromartificial flavors

Every plant in our family is SQF certified. Bartlett and West Chicago hold both the SQF Food Safety and SQF Quality codes.

See our QA documents

Every wheel answers to a Master Cheesemaker

Steve Bechel is a certified Wisconsin Master Cheesemaker and a former president of the Wisconsin Cheese Makers Association.

With 20-plus years of cheesemaking, Steve oversees every step from production to tasting, so the cheese you receive is of a quality you can’t get anywhere else.

Talk to our team

Master Cheesemaker Steve Bechel checking a Parmesan wheel in the aging room

Did you know?

Master Cheesemakers work in America. Only 8 of them are certified in Parmesan, and one of them leads our Eau Galle plant.

Who are you buying for?

Feeding a kitchen, or a few hundred of them?
Grated, shredded and shaved Parmesan, Romano and Asiago in 6x5, 4x5 and 2x5 lb cases, bags, tubs and portion-control packets.
Request a foodservice quote
Need cheese by the tote?
Bulk grated and shredded cheese in 100x10 lb and 40x25 lb totes, with custom pack sizes to match your batch specs.
Request an ingredient quote
Putting your name on the shelf?
Shakers from 3 to 24 oz, 4 to 6 oz cups, 5, 8 and 16 oz wedges, wheels and 2, 5 and 10 lb bags, all under your brand.
Start a private label project
Need more than hard Italian?
Bleu, gorgonzola, feta, goat, mascarpone, cotija, Swiss and No Melt Style cheese, ready for menus, salad bars and recipes.
See all our cheeses

It all starts with the cheese

Step 1 of 5Raw milkOur Wisconsin creameries make cheese from fresh milk delivered by local dairy farms.
Step 2 of 5ProductionEau Galle, family owned since 1945, makes artisanal wheels of Parmesan, Romano and Asiago under Master Cheesemaker Steve Bechel.
Step 3 of 5AgingWheels age floor to ceiling in three aging rooms at our 300,000 sq ft West Chicago facility.
Step 4 of 5Conversion22 fluid-bed dryers, grated, shredded and shaved lines, cup lines and a new robotic wedge line in Bartlett turn wheels into your format.
Step 5 of 5Finished goodsMetal detection, weight, seal and visual checks on every line before it ships, with a COA on request.

Parmesan wedges being cut by hand at Bartlett

Cheese you’ll be proud to put your name on

Shakers, cups, wedges, wheels and bags, filled and packed in Bartlett under your private brand. Standard of Identity cheeses and blends, preservative-free, organic and plant-based Parmesan.

Start a private label project